Traditional Vietnamese Bún Chả Cá Recipe

Ingredients

  • 500 grams of snakehead fish fillet
  • 4 tablespoons of fish sauce
  • 2 tablespoons of turmeric powder
  • 1 tablespoon of galangal powder
  • 5 cloves of garlic, minced
  • 1 tablespoon of sugar
  • 1/2 teaspoon of salt
  • 1 tablespoon of cornstarch
  • 2 liters of water
  • 1 stalk of lemongrass
  • 4 slices of ginger
  • 3 red shallots, sliced
  • 200 grams of tomatoes, cut into wedges
  • 200 grams of pineapple, cut into slices
  • 100 grams of bean sprouts
  • 100 grams of water spinach
  • 50 grams of cilantro, chopped
  • 50 grams of green onions, chopped
  • 200 grams of vermicelli noodles
  • 1 chili pepper, sliced
  • 1 lime, quartered

Steps and instructions

  1. First, rinse the snakehead fish fillet with cold water and pat it dry. Cut the fillet into 1 inch pieces.
  2. In a bowl, mix the fish sauce, turmeric powder, galangal powder, minced garlic, sugar, salt, and cornstarch. Add the fish pieces to the mixture and marinate for at least 30 minutes.
  3. While the fish is marinating, bring the water to a boil in a pot. Add the lemongrass, ginger, and sliced shallots. Simmer for about 15 minutes to create a broth.
  4. Add the tomato wedges and pineapple slices to the broth. Let it simmer for another 10 minutes.
  5. After the fish has marinated, heat some oil in a pan and fry the fish pieces until they're golden brown. Then, add the fried fish to the broth.
  6. In another pot, boil some water and blanch the bean sprouts and water spinach for about 2 minutes. Drain and rinse with cold water to maintain their color and crunch.
  7. Prepare the vermicelli noodles following the package instructions. Rinse with cold water once cooked.
  8. To serve, place some vermicelli noodles in a bowl, add some of the blanched bean sprouts and water spinach, and ladle the fish and broth on top. Garnish with cilantro, green onions, and chili pepper. Serve with a lime wedge on the side for squeezing.

Tools for making

  • Cutting board - Used for cutting and preparing the ingredients.
  • Knife - Essential for cutting the fish fillet, vegetables, and herbs.
  • Bowl - Used for marinating the fish and mixing ingredients.
  • Pot - Used for boiling the water and making the broth.
  • Pan - Used for frying the fish fillet.
  • Strainer - Used for rinsing the fish fillet and various ingredients.
  • Tongs - Handy for flipping and turning the fish while frying.
  • Spoon - Used for stirring and ladling the broth.
  • Colander - Used for draining and rinsing the cooked vermicelli noodles and blanched vegetables.
  • Chopping board - Used for slicing the shallots, tomatoes, pineapple, and chili pepper.
  • Measuring spoons - To accurately measure the fish sauce, spices, and sugar.
  • Lime squeezer - Optional but helpful for squeezing lime juice.

Recipe variations

  • Use a different type of fish fillet such as tilapia, cod, or catfish.
  • Replace the traditional fish sauce with soy sauce for a vegetarian or vegan version.
  • Add shrimp or squid to the broth for a seafood twist.
  • Increase the spice level by adding more chili peppers or using a spicier variety.
  • Add vegetables such as mushrooms, bok choy, or bell peppers to the broth.
  • Experiment with different herbs like Thai basil, mint, or dill for additional flavor.
  • For a gluten-free option, use gluten-free soy sauce or tamari instead of fish sauce.
  • Try using rice noodles, udon noodles, or even spiralized vegetables instead of vermicelli noodles.
  • Include other tropical fruits like mango or papaya for a unique twist.
  • For a different texture, coat the fish pieces with breadcrumbs or crushed nuts before frying.

Recipe overview

Get ready to immerse yourself in the flavors of Vietnam with this traditional Bún Chả Cá recipe. This delightful and hearty dish features snakehead fish fillet marinated in a flavorful mix of fish sauce, turmeric, and galangal, before being fried to golden perfection and served in a rich broth. The broth itself is a treasure trove of flavors, with lemongrass, ginger, shallots, tomatoes, and pineapple all contributing to its unique depth. Served over vermicelli noodles and accompanied by crunchy blanched bean sprouts and water spinach, this dish is as nutritious as it is delicious. Garnish with fresh cilantro, green onions, and chili pepper, and don't forget a squeeze of lime for that extra zing. This recipe serves four and takes about 2 hours to prepare and cook. So let's gather the ingredients and start cooking!

Common questions

  1. Can I use a different type of fish for this recipe? Yes, you can use a different type of white fish fillet like tilapia or cod as a substitute for snakehead fish.
  2. How long should I marinate the fish? It is recommended to marinate the fish for at least 30 minutes to allow the flavors to penetrate.
  3. Can I use fresh turmeric and galangal instead of powdered? Yes, you can use fresh turmeric and galangal if you have access to them. Simply grate them finely and adjust the quantities according to your taste.
  4. What can I use as a vegetarian substitute for the fish? You can use tofu or mushrooms as a vegetarian substitute for the fish. Marinate them in the same sauce mixture and pan-fry or bake until cooked.
  5. Can I add other vegetables to the dish? Certainly! You can add vegetables like carrots, bell peppers, or zucchini to the broth to enhance the flavor and add more variety to the dish.
  6. Is there a gluten-free option for the cornstarch? Yes, you can use arrowroot powder or potato starch as a gluten-free alternative to cornstarch.
  7. Can I make the broth in advance? Yes, you can make the broth in advance and store it in the refrigerator. When you're ready to serve, reheat the broth and proceed with adding the fish and other ingredients.
  8. Can I use other types of noodles? Yes, you can use other types of noodles like rice noodles or egg noodles if you prefer. Cook them according to the package instructions before adding them to the bowl.

Serving dishes and utensils

  • Cutting board - For cutting and preparing the ingredients.
  • Knife - To slice and chop the fish, garlic, shallots, and vegetables.
  • Mixing bowl - To marinate the fish with the sauce mixture.
  • Pot - To boil water and simmer the broth.
  • Pan - For frying the fish fillet until golden brown.
  • Strainer - To remove solids from the broth.
  • Tongs - For handling and flipping the fish fillet while frying.
  • Slotted spoon - To scoop out ingredients from the broth.
  • Colander - To drain and rinse the blanched bean sprouts and water spinach.
  • Serving bowls - To assemble and serve the dish.
  • Chopsticks - Traditional utensils for eating the dish.
  • Soup ladle - To serve the broth over the noodles and vegetables.
  • Small dipping bowls - For fish sauce dipping sauce.

Origin stories

Bún Chả Cá, a hearty and aromatic fish noodle soup, has its roots nestled in the coastal city of Da Nang, Vietnam. The city, known for its exquisite culinary scene, has been serving up this beloved dish for generations. Like many Vietnamese dishes, Bún Chả Cá is a harmonious blend of contrasting flavors and textures, reflecting the country's rich cultural heritage. It is the local fishermen's bounty of fresh snakehead fish that is the star of this dish, a testament to the city's close ties to the sea. The snakehead fish, once underappreciated and overlooked, has found its rightful place in Vietnamese cuisine because of this dish, turning a once humble fish into a culinary delight. So the next time you enjoy a bowl of Bún Chả Cá, remember the fishermen of Da Nang who continue to brave the waves to bring this traditional dish to your table.

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.