Traditional Vietnamese Bún chả cá kho: A Detailed Recipe Guide

Ingredients

1.5 kg Snakehead fish
400 g Pork belly
2 pieces of Fermented rice
500 g Rice vermicelli
3 tablespoons Fish sauce
2 tablespoons Sugar
1 tablespoon Salt
1 Onion, finely chopped
4 cloves Garlic, minced
2 Red chillies, finely chopped
Fresh herbs for garnish (coriander, dill, spring onion)
Vegetable oil for frying
1 liter Water for broth

Steps and instructions

Clean the snakehead fish thoroughly and remove the bones. Cut the fish into small pieces.
Marinate the fish pieces and pork belly with the fermented rice, fish sauce, salt, sugar, chopped onion, minced garlic, and chopped chillies. Let it sit for at least 30 minutes.
Heat a pan with vegetable oil and fry the marinated fish and pork belly until they turn golden brown.
Transfer the fried fish and pork belly into a pot, add water and bring to a boil. Reduce the heat and let it simmer for about 30 minutes until the broth is rich and flavorful.
While the broth is simmering, boil another pot of water and cook the rice vermicelli according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process.
Prepare the fresh herbs by washing and chopping them.
When ready to serve, place a portion of the rice vermicelli in a bowl, top with some fried fish and pork belly, and ladle the hot broth over. Garnish with the fresh herbs.
Enjoy Bún chả cá kho hot.

Tools for making

Cutting board - For preparing and chopping the ingredients.
Knife - To cut and prepare the fish, pork belly, and vegetables.
Frying pan - To fry the marinated fish and pork belly until golden brown.
Pot - To simmer the fish and pork belly with water, creating the flavorful broth.
Pot for boiling water - To cook the rice vermicelli.
Strainer - To drain and rinse the cooked rice vermicelli.
Bowls - For serving the final dish.
Spoons - For mixing, serving, and enjoying the dish.

Recipe variations

Use a different type of fish such as catfish or mackerel instead of snakehead fish.
Substitute pork belly with pork shoulder or chicken for a different meat option.
Add vegetables such as sliced bell peppers, carrots, or mushrooms to the broth for added flavor and texture.
Try using different herbs for garnish such as Thai basil, mint, or cilantro.
For a spicier version, add more red chillies or include a spicy sauce like sriracha.
Make it vegetarian by omitting the fish and pork, and using vegetable broth instead.
Experiment with different types of noodles like udon, soba, or glass noodles.
Add a splash of coconut milk to the broth for a creamy twist.
For a gluten-free option, use gluten-free soy sauce or tamari instead of fish sauce.
Try grilling the fish and pork instead of frying for a smoky flavor.

Recipe overview

Bún chả cá kho, a traditional Vietnamese dish, is an exquisite blend of snakehead fish and pork belly, marinated with fermented rice and a blend of spices, then fried to perfection. The result is served over rice vermicelli and submerged in a rich, flavorful broth. The dish is then garnished with a medley of fresh herbs, creating a harmonious balance of textures and flavors. With every bite, you'll experience the crispiness of the fried fish and pork, the delicate softness of the noodles, the savory depth of the broth, and the refreshing crunch of the herbs. This recipe will guide you step by step, ensuring you can perfectly replicate this Vietnamese delicacy at home. Enjoy the process and the mouth-watering result!

Common questions

Can I use other types of fish instead of snakehead fish? Yes, you can use other firm white fish such as cod or haddock as a substitute for snakehead fish.
Can I use a different cut of pork instead of pork belly? Yes, you can use other cuts of pork such as pork shoulder or pork loin, but keep in mind that pork belly adds a rich and fatty flavor to the dish.
Is fermented rice necessary for this recipe? Fermented rice adds a unique tangy flavor to the marinade, but if you don't have it, you can omit it or substitute with a small amount of rice vinegar.
Can I adjust the amount of fish sauce, sugar, or salt? Yes, you can adjust the seasonings according to your taste preferences. Start with the recommended amounts and adjust as needed.
What can I use as a garnish if I don't have access to fresh herbs? If fresh herbs are not available, you can use chopped scallions or cilantro as a substitute for garnishing.
How long should I marinate the fish and pork? Marinate the fish and pork for at least 30 minutes to allow the flavors to penetrate. If you have more time, marinating for a few hours or overnight can enhance the taste.
Can I make the broth in advance? Yes, you can make the broth in advance and store it in the refrigerator. Just reheat it before serving.
Can I use dried rice noodles instead of rice vermicelli? Yes, you can use dried rice noodles. Follow the package instructions to cook them before serving.

Serving dishes and utensils

Pot - A large pot to simmer the fish and pork belly broth.
Pan - A frying pan to fry the marinated fish and pork belly.
Colander - To drain and rinse the cooked rice vermicelli.
Chopping Board - To chop the fresh herbs, onions, and chillies.
Knife - To cut the fish, pork belly, and other ingredients.
Ladle - To ladle the hot broth over the rice vermicelli and ingredients.
Bowls - To serve the Bún chả cá kho.
Serving Spoons - To serve the rice vermicelli, fried fish, and pork belly.
Tongs - To handle the hot fish and pork belly during frying.
Kitchen Towels - To clean and dry the utensils and surfaces.

Origin stories

Bún chả cá kho is a delightful medley of flavors that hails from Vietnam, originally from the central city of Da Nang. This beloved dish reflects the rich culinary diversity and abundance of fresh seafood in the region. Each bite is a testament to the balance and harmony the Vietnamese strive for in their cuisine - the tender fish, the hearty pork, the soft vermicelli, all bathed in a broth that sings of the sea and the earth. It's tradition to enjoy this dish in family gatherings and it's often said that the warmth of the broth reflects the warmth of Vietnamese hospitality.

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.