Destination
Hue
The story
Bún chả cá is central and coastal Vietnam's most-loved fish noodle soup. A clear golden broth is simmered from fresh fish bones, aromatic vegetables (spring onion, coriander root, ginger), tomatoes and a small chunk of pineapple. The broth is finished with fish sauce, salt and a splash of lime. Fresh rice vermicelli sits at the base of each bowl, topped with sliced Vietnamese-style fish cakes (chả cá) which are made from pounded fish paste seasoned with dill and garlic then either steamed or fried. Fresh dill, sliced spring onion, and a plate of Vietnamese herbs, lettuce, bean sprouts and lime accompany the bowl.
Method
Rinse fish bones and heads thoroughly under cold water for 5 minutes to remove any blood. This is essential for a clear stock.
In a large pot, combine bones, onion, ginger, spring onions, coriander stems, peppercorns, salt and water. Bring to a gentle simmer, skim foam, and cook 30 to 40 minutes over low heat. Do not boil hard.
Strain the stock through a fine sieve into a clean pot. Add tomato wedges and pineapple. Simmer 10 minutes so the tomato softens and the pineapple sweetens the broth.
Add fish sauce, sugar and lime juice. Taste and adjust; should be light, slightly sweet, and clearly fish-forward.
If making from scratch: pulse fish fillet in a food processor with garlic, shallot, fish sauce, sugar, pepper and cornstarch for 2 minutes until a smooth sticky paste forms. Fold in chopped dill. Wet hands and shape into 4 flat discs about 8cm across and 1cm thick.
Warm 3 tbsp oil in a pan over medium heat. Fry fish cakes 4 minutes per side until deep golden and cooked through. Slice into 1cm strips.
Boil fresh vermicelli 30 seconds in boiling water. Drain. Divide between 4 large deep bowls.
Top each bowl of noodles with sliced fish cake. Ladle hot broth generously over. Top with spring onion and fresh dill. Serve with the plate of herbs, lettuce, bean sprouts, lime and chili on the side.
Tips
- Rinse the bones. Non-negotiable for a clear stock.
- Do not boil hard. Gentle simmer only. A hard boil clouds the stock.
- Fresh dill in the fish cake. This is what distinguishes Vietnamese chả cá from Chinese fish cake.
- Pineapple sweetens the broth. Even a small chunk adds a specific tropical sweetness that plain sugar cannot replicate.
- Ready-made chả cá is a legitimate shortcut. Most Asian grocers stock them fresh or frozen.
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