Traditional Vietnamese Bún Chả Cá Lóc: A Step-By-Step Recipe Guide

Ingredients

  • 500 grams of snakehead fish
  • 1/2 cup of fish sauce
  • 1 teaspoon of turmeric powder
  • 2 tablespoons of minced lemongrass
  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced shallot
  • 1 teaspoon of chili powder
  • 1 cup of green banana
  • 1 cup of star fruit
  • 1 teaspoon of dill
  • 1 teaspoon of spring onion
  • 1 teaspoon of coriander
  • 1 teaspoon of perilla leaves
  • 500 ml of water
  • 1 tablespoon of vinegar
  • 1 tablespoon of sugar
  • 1 tablespoon of tamarind paste
  • 1 cube of fermented shrimp paste
  • 1 tablespoon of cooking oil
  • Salt to taste
  • 1 package of vermicelli noodles
  • 1 cup of bean sprouts
  • 1 cup of lettuce
  • 1 cup of mint leaves
  • 1 cup of cucumber slices
  • 1 teaspoon of ground black pepper

Steps and instructions

  1. Clean and debone the snakehead fish. Cut the fish into thin slices.
  2. Marinate the fish slices with minced lemongrass, minced garlic, minced shallot, turmeric powder, chili powder, and fish sauce. Let it sit for about 30 minutes.
  3. In a pan, heat the cooking oil and fry the marinated fish slices until they are golden brown. Set aside.
  4. Boil the water in a pot and add the fried fish slices, green banana, star fruit, sugar, vinegar, and tamarind paste. Stir until the sugar dissolves.
  5. Lower the heat and simmer for about 15 minutes until the soup is flavorful.
  6. In a separate pot, boil water and cook the vermicelli noodles as per package instructions. Drain and set aside.
  7. Prepare the herbs and vegetables by washing and cutting them into appropriate sizes. Arrange them on a plate.
  8. For the dipping sauce, mix the fermented shrimp paste with a bit of hot water until it dissolves. Add sugar, minced garlic, and chili powder. Stir well until the sugar dissolves.
  9. To serve, place a portion of vermicelli noodles in a bowl, top with the fish slices, pour the soup over, and garnish with dill, spring onion, coriander, and perilla leaves. Serve the vegetables, herbs, and dipping sauce on the side.
  10. Enjoy the Bún Chả Cá Lóc hot, adjusting the flavors to your taste with the dipping sauce and additional fish sauce if needed.

Tools for making

  • Knife - For cleaning and deboning the snakehead fish.
  • Pan - For frying the marinated fish slices.
  • Pot - For boiling water and simmering the soup.
  • Strainer - For draining the cooked vermicelli noodles.
  • Plate - For arranging and serving the herbs and vegetables.
  • Bowl - For serving the Bún Chả Cá Lóc.

Recipe variations

  • Use a different type of fish, such as catfish or tilapia, instead of snakehead fish.
  • Replace the fish with tofu or tempeh for a vegetarian or vegan version.
  • Add sliced mushrooms or other vegetables to the soup for extra flavor and texture.
  • Add sliced pineapple or mango to the soup for a hint of sweetness.
  • Instead of vermicelli noodles, serve the dish with rice noodles or even steamed rice.
  • Experiment with different herbs and greens, such as Thai basil, cilantro, or water spinach.
  • For a spicier kick, add fresh chili peppers or chili flakes to the marinade or soup.
  • Try grilling the fish instead of frying for a smoky flavor.
  • Replace the fermented shrimp paste with soy sauce or miso paste for a different flavor profile.
  • Add a squeeze of lime juice to the dipping sauce for a tangy twist.

Recipe overview

Bún Chả Cá Lóc, a traditional Vietnamese dish, is a delightful combination of flavours and textures. It is a vermicelli noodle soup with snakehead fish, often enjoyed for its hearty and comforting taste. This dish is unique for its use of fresh herbs, green banana and star fruit, which provide a refreshing contrast to the savory fried fish. This recipe presents a comprehensive guide to creating this classic Vietnamese dish at home. Expect to journey through a flavorful process that involves marinating and frying fish, preparing a tasty soup base, and assembling a beautiful bowl of noodle soup topped with herbs and served with a distinctive fermented shrimp dipping sauce. Enjoy the balance of bold, tangy, sweet, and savory flavors in this unforgettable dish.

Common questions

  1. Can I use a different type of fish for this recipe?
    Yes, you can use a different type of firm, white fish such as cod or catfish if snakehead fish is not available.
  2. How can I adjust the spiciness of the dish?
    You can adjust the spiciness by adding more or less chili powder to the marinade and dipping sauce, according to your preference.
  3. Can I substitute any of the vegetables?
    Yes, you can substitute the green banana and star fruit with other vegetables such as zucchini or bell peppers.
  4. Is it necessary to use fermented shrimp paste?
    Fermented shrimp paste adds a unique flavor to the dish, but if you can't find it, you can omit it or substitute with fish sauce.
  5. Can I make this dish vegetarian/vegan?
    Yes, you can make a vegetarian/vegan version by replacing the fish with tofu or tempeh, using vegetable broth instead of water, and omitting fish sauce. Adjust the seasonings accordingly.
  6. Can I prepare the soup in advance?
    Yes, you can prepare the soup base in advance and refrigerate it. When ready to serve, reheat the soup and add the fried fish slices to serve.
  7. Can I store the leftovers?
    You can store the leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for marinating the fish and mixing the ingredients.
  • Pan - A frying pan for frying the fish slices.
  • Pot - A pot for boiling the water and simmering the soup.
  • Strainer - To strain the soup and remove any impurities.
  • Pot for Boiling Noodles - A separate pot for boiling the vermicelli noodles.
  • Knife - A knife for deboning the fish and cutting the ingredients.
  • Cutting Board - A cutting board for chopping the herbs and vegetables.
  • Serving Bowls - Bowls for serving the Bún Chả Cá Lóc.
  • Plates - Plates for arranging the herbs, vegetables, and dipping sauce.
  • Spoons - Utensils for serving and eating the soup and noodles.
  • Chopsticks - Utensils for picking up the fish slices and noodles.

Origin stories

Bún Chả Cá Lóc is a cherished culinary gem originating from the central city of Da Nang, Vietnam. The city, cradled between the mountains and the sea, is known for its fresh seafood and vibrant local produce, which are beautifully expressed in this dish. The snakehead fish, a common catch in the region's rivers, forms the soul of Bún Chả Cá Lóc. The dish is a harmonious blend of the subtly sweet snakehead fish, the tangy broth, and the array of fresh herbs and vegetables, each ingredient contributing to a symphony of flavors that echo the landscape of Da Nang. It is often enjoyed as a wholesome lunch, with locals believing that the rich nutrients from the fish and herbs help to energize the body for the day ahead. Indeed, this dish is not just a meal, but a flavorful journey through Da Nang's cultural and geographical tapestry.

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.