Salt Roads Recipe
Bún Chả Cá
Fish Cake Noodle Soup
Vietnam
Servings
4
Prep
30 mins
Cook
1 hr
Total
1 hr 30 mins
Ingredients
Broth
1 kg fish bones and heads (mackerel or snapper)
2 litres water
2 tomatoes, cut into wedges
1 small onion, sliced
1 tsp salt
Fish sauce, to taste
Fish cakes
500 g white fish fillet, finely minced
1 tsp fish sauce
½ tsp white pepper
1 tbsp tapioca or cornflour
Vegetable oil, for frying
To serve
400 g rice vermicelli
Spring onions, sliced
Fresh coriander
Chilli slices (optional)
Steps
Rinse the fish bones well and place them in a pot with the water.
Bring to a gentle simmer and skim regularly, cooking for 45–60 minutes.
Strain the broth and return it to the pot.
Add the tomatoes and onion and simmer gently for 10 minutes.
Season with salt and fish sauce to taste.
Mix the minced fish with fish sauce, white pepper, and starch until smooth.
Shape into small patties and fry gently until just cooked through.
Cook the rice vermicelli according to instructions and divide between bowls.
Add fish cakes to each bowl and ladle over the hot broth.
Finish with spring onions and coriander.
To serve
Serve hot, with chilli on the side if desired. Commonly eaten as a morning or midday meal.