Delicious and Authentic Bún Chả Cá Ngừ Recipe from Vietnam

Ingredients

500 grams of fresh tuna
3 tablespoons of fish sauce
2 tablespoons of sugar
1 tablespoon of ground turmeric
2 teaspoons of salt
1 teaspoon of ground pepper
1 tablespoon of minced garlic
1 tablespoon of minced shallots
2 cups of rice flour
1 cup of tapioca starch
3 liters of fish stock
1 medium daikon, peeled and sliced
2 medium carrots, peeled and sliced
5 pieces of star anise
4 pieces of dried black cardamom
1 piece of cinnamon stick
3 tablespoons of cooking oil
1 bunch of fresh dill
1 bunch of spring onions, chopped
1 bunch of coriander leaves
Fresh mint leaves, to taste
3 red chillies, sliced
1 lime, cut into wedges

Steps and instructions

First, prepare the tuna by cutting it into thin slices. Then marinate the tuna slices with 1 tablespoon of fish sauce, 1 tablespoon of sugar, the ground turmeric, salt, pepper, minced garlic, and minced shallots. Leave to marinate for at least 30 minutes.
While the tuna is marinating, prepare the batter by combining the rice flour and tapioca starch with 1 cup of water in a bowl. Stir until the mixture is smooth and set aside.
Next, prepare the broth. Bring the fish stock to a boil in a large pot. Add the sliced daikon, carrots, star anise, dried black cardamom, and cinnamon stick. Simmer for about 20 minutes until the vegetables are soft.
While the broth is simmering, heat the cooking oil in a frying pan. Dip the marinated tuna slices in the batter and fry them until they are golden brown. Remove the tuna from the pan and set aside.
Once the vegetables in the broth are soft, add the remaining fish sauce and sugar. Stir well and adjust the seasoning to taste.
Add the fried tuna slices to the broth and simmer for a few minutes until the tuna is cooked through.
Finally, garnish the soup with fresh dill, chopped spring onions, coriander leaves, mint leaves, sliced red chillies, and a squeeze of lime before serving.

Tools for making

Cutting board - For preparing the tuna and vegetables.
Knife - To slice the tuna, mince garlic and shallots, and cut the daikon and carrots.
Mixing bowl - To marinate the tuna and prepare the batter.
Frying pan - For frying the marinated tuna slices.
Large pot - To prepare the broth.
Stirring spoon - For stirring the broth and batter.
Serving bowls - To serve the Bún Chả Cá Ngừ.
Chopsticks - For eating the Bún Chả Cá Ngừ.
Soup ladle - To serve the broth and vegetables.
Strainer - To strain the broth and remove any impurities.

Recipe variations

Use a different type of fish such as salmon or cod instead of tuna.
Try using a different type of crust such as panko breadcrumbs or crushed nuts.
Replace the rice flour with all-purpose flour or cornstarch for a different texture.
For a vegetarian version, substitute the fish with tofu or tempeh.
Add vegetables like bell peppers, mushrooms, or bok choy to the broth for additional flavor and nutrients.
Experiment with different herbs and spices such as lemongrass, ginger, or coriander seeds to enhance the flavor of the broth.
For a gluten-free option, use gluten-free flour or a combination of rice flour and tapioca starch.
Add a splash of coconut milk to the broth for a creamy twist.

Recipe overview

Bún Chả Cá Ngừ, or Vietnamese Tuna Fish Cake Noodle Soup, is a celebrated dish known for its savory and refreshing taste. This recipe brings together the rich flavors of fresh tuna fish cakes, marinated in a blend of spices, and lightly fried before being added to a flavorful broth. The soup is then adorned with a variety of herbs, adding layers of freshness and texture. The dish is a perfect balance of spicy, sour, sweet, and salty flavors, making it a real treat for the senses. This recipe serves 4 and takes approximately 2 hours to prepare and cook. Expect a delightful culinary journey as you immerse yourself in the process of making this traditional Vietnamese dish.

Common questions

Can I use a different type of fish instead of tuna?
Yes, you can substitute fresh tuna with other firm white fish such as cod or halibut.
Can I use regular flour instead of rice flour?
No, rice flour is essential for the texture and taste of the batter in this recipe. Regular flour won't give the same result.
How long can I marinate the tuna?
It is recommended to marinate the tuna for at least 30 minutes to allow the flavors to penetrate the fish.
Can I use vegetable stock instead of fish stock?
While fish stock adds a distinct flavor to the broth, you can use vegetable stock as a substitute if desired.
Can I skip frying the tuna and add it directly to the broth?
Frying the tuna adds a crispy texture and enhances the flavor. However, if you prefer, you can add the marinated tuna slices directly to the broth without frying.
Can I adjust the amount of spices and seasonings?
Yes, you can adjust the amount of spices and seasonings according to your taste preferences. Feel free to add more or less to suit your liking.
What are some common garnishes for this dish?
Common garnishes for Bún Chả Cá Ngừ include fresh dill, chopped spring onions, coriander leaves, mint leaves, sliced red chillies, and a squeeze of lime.

Serving dishes and utensils

Cutting board - A sturdy cutting board for preparing the ingredients.
Knife - A sharp knife for slicing the tuna and chopping the vegetables.
Bowls - Various bowls for marinating the tuna, mixing the batter, and serving the soup.
Frying pan - A frying pan for frying the marinated tuna slices.
Large pot - A large pot for making the broth.
Stirring spoon - A spoon for stirring and adjusting the seasoning of the broth.
Soup ladle - A ladle for serving the soup.
Chopsticks - Chopsticks for eating the soup and noodles.
Soup bowls - Bowls for serving the soup.
Garnish plates - Plates for holding the garnishes such as fresh herbs and lime wedges.

Origin stories

Bún Chả Cá Ngừ, or Tuna Fish Cake Noodle Soup, hails from the bustling coastal city of Da Nang, Vietnam, a place renowned for its fresh seafood. The dish is celebrated for its harmonious blend of flavors and textures, which impeccably showcase the city's abundant maritime offerings. It is poignant to note that in Da Nang, no two Bún Chả Cá Ngừ are identical. Each family, each street vendor, brings their unique touch to the broth, the vegetables employed, and the intricacies of the fish cake itself. This characteristic of Bún Chả Cá Ngừ encapsulates the heart of Vietnamese cuisine: a shared, communal experience that is deeply personal and tailored to the individual's palate. Enjoying this dish means partaking in a culinary narrative that's steeped in tradition, community, and an indelible love for the sea.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.