Entree: Vietnam – Central Vietnam – Bún Chả Cá (Rice vermicelli served in a savory fish-and-tomato broth with Vietnamese fish cakes and fresh herbs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) firm white fish fillets, boneless and skinless, minced (for fish cakes)
- 1 lb (454 g) fish frames and heads (or fish bones) for broth
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) more for frying
- 1 medium onion, sliced (about 5 oz / 140 g)
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 1 cup (150 g) fresh pineapple chunks
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tbsp (15 ml) sugar
- 1 tsp (5 ml) salt, or to taste
- 2 cloves garlic, minced
- 1 tsp (5 g) turmeric powder
- 2 tbsp (16 g) tapioca starch
- 1 large egg white (approx. 30 g)
- 8 oz (225 g) rice vermicelli (bún)
- 2 cups (480 ml) water (to adjust broth as needed)
- 2 cups (480 ml) bean sprouts, rinsed
- 1/2 cup (15 g) fresh dill (thì là), chopped
- 1/2 cup (15 g) cilantro, chopped
- 4 small Thai basil leaves or per bowl (approx. 8 leaves)
- 2 green onions, sliced (about 1 oz / 30 g)
- Lime wedges, to serve
- Freshly ground black pepper, to taste

Instructions

1. Make the broth: in a large pot, heat 1 tbsp (15 ml) oil over medium heat and sauté half the sliced onion until translucent. Add fish frames and heads, chopped tomatoes, pineapple chunks, 1 tsp (5 ml) turmeric, 1 tbsp (15 ml) sugar, and 6 cups (1.4 L) cold water. Bring to a gentle simmer, skimming foam, and simmer uncovered 25–30 minutes to extract flavor.
2. While the broth simmers, prepare fish cake paste: combine the minced fish fillets, minced garlic, 2 tbsp (30 ml) fish sauce, 2 tbsp (16 g) tapioca starch, egg white, a pinch of salt, and a grind of black pepper in a bowl. Mix vigorously until sticky and smooth.
3. Shape the fish paste into small patties or oval cakes (about 1.5–2 tbsp each). Poach the cakes in the simmering broth for 3–4 minutes until they set, then remove to a plate and chill briefly.
4. Strain the broth through a fine sieve into a clean pot, pressing solids to extract liquid. Return the clear broth to the stove, taste and adjust seasoning with salt and more fish sauce if needed. Keep warm.
5. Finish the fish cakes: heat remaining 2 tbsp (30 ml) oil in a skillet over medium-high heat and pan-fry the poached fish cakes until golden and lightly crisp on both sides, about 1–2 minutes per side.
6. Cook the rice vermicelli according to package instructions (usually 3–5 minutes in boiling water). Drain, rinse briefly under cool water, and portion into serving bowls.
7. To assemble, place a nest of rice vermicelli in each bowl. Top with 3–4 fish cakes, a handful of bean sprouts, sliced green onion, dill, cilantro, and basil. Ladle hot broth with a few tomato and pineapple pieces over the noodles.
8. Serve immediately with lime wedges and additional fish sauce on the side for adjusting acidity and salt to taste.