Entree: Vietnam – Hoi An / Da Nang – Bun Cha Ca (Grilled fish cake and rice vermicelli bowl served with fragrant herbs and a light fish-sauce broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 1 lb (454 g) white fish fillets, boneless, skinless (about 2 fillets), trimmed
- 1 large egg (optional binder)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) sugar
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white pepper
- 1 tsp (2 g) ground turmeric
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 tbsp (16 g) cornstarch
- 2 tbsp (30 ml) vegetable oil, plus additional for frying
- 8 oz (225 g) rice vermicelli (bun)
- 6 cups (1.4 L) fish stock or low-sodium chicken stock
- 2 medium tomatoes, quartered
- 1 cup (120 g) fresh dill, chopped
- 1/2 cup (15 g) cilantro leaves
- 4 scallions, thinly sliced
- 2 cups (200 g) bean sprouts
- 1 cup (150 g) shredded lettuce or thinly sliced cabbage
- 1/2 cup (75 g) pickled carrot and daikon (do chua)
- 2 limes, cut into wedges
- 2 small red chilies, thinly sliced (optional)
- 2 tbsp (30 ml) fish sauce, plus 2 tbsp (30 ml) lime juice and 1 tbsp (15 ml) sugar for quick nuoc cham if you prefer serving separately

Instructions

1. To make fish cake paste, rough-chop the fish fillets and pulse in a food processor until a coarse paste forms; transfer to a bowl.
2. Mix in the egg, 2 tbsp (30 ml) fish sauce, 1 tbsp (15 ml) sugar, 1 tsp (2 g) turmeric, minced garlic, minced shallots, 1/2 tsp (1 g) white pepper, 2 tbsp (16 g) cornstarch and 2 tbsp (30 ml) vegetable oil until smooth and cohesive; refrigerate 15 minutes to firm.
3. Form the fish mixture into 12 small patties or oblong cakes, about 2 oz (55 g) each, lightly dust with a little cornstarch.
4. Heat 2 tbsp (30 ml) vegetable oil in a nonstick skillet over medium-high heat; fry fish cakes in batches 2–3 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
5. Meanwhile, bring the 6 cups (1.4 L) stock to a simmer in a pot with the quartered tomatoes and sliced scallions; simmer 8–10 minutes to develop a light broth. Taste and adjust with salt or a splash of fish sauce.
6. Prepare rice vermicelli according to package instructions, drain and rinse under cool water to stop cooking.
7. Assemble bowls: place a portion of vermicelli in each bowl, top with 3 fish cakes, a handful of dill, cilantro, bean sprouts, shredded lettuce, and pickled carrot and daikon.
8. Ladle the hot broth with tomatoes over the noodles and fish cakes, or serve the broth on the side for diners to pour. Offer lime wedges, sliced chilies, and quick nuoc cham (2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar mixed) for seasoning at the table.
9. Garnish with extra chopped dill and a drizzle of hot oil or scallion oil if desired; serve immediately.