Vietnam boasts a vibrant culinary landscape, and among its many treasures is Bun Cha Ca, a fragrant and flavorful fish cake noodle soup. This iconic dish hails from the northern region, where generations have perfected its unique blend of sweet, savory, and subtly spicy notes. The creamy, subtly sweet fish cakes are the star, swimming in a rich broth infused with the aromatic essence of dill, turmeric, and other secret ingredients. It's a comforting yet refreshing meal, perfect for a chilly evening or a light lunch. The textures are a delight – the soft, yielding fish cakes contrasting beautifully with the springy noodles and the crisp crunch of fresh herbs.
Bun Cha Ca is more than just a meal; it's an experience. The delightful interplay of flavors and textures is sure to tantalize your taste buds. Ready to embark on a culinary journey to Northern Vietnam? Let's dive into the step-by-step process of creating this delicious Bun Cha Ca, revealing the secrets to achieving that authentic Vietnamese taste.
Tools Needed
- Stove
- Pan
- Strainer
- Bowls
Ingredients
- Scallions: A couple of stalks
- Chinese Celery: One big bunch
- Roma Tomatoes: Two to three
- Fish Sauce
- Fresh Dill
- Homemade Fish Stock: One quart
- Basa Filet: One large
- Frozen Fish Cake
- Cilantro
- Rice Noodles
- Paprika: One tablespoon
- Black Pepper: One tablespoon
- Sugar: One teaspoon
- Salt: Half a teaspoon
- Vegetable Oil: Two tablespoons
- Dashi Powder: One teaspoon
- White Pepper Powder
- Rock Sugar
- Tamarind: One knob
- Hot Water
Step-by-Step Instructions
Step 1. Prepare the Fish and Broth
- Marinate the basa filet with paprika, black pepper, fish sauce, sugar, and salt. (Rub it around)
- Trim and cut scallions, chop celery into chunks, and quarter the tomatoes.
- Heat vegetable oil in a pan over high heat. Add scallions, tomatoes, and celery. Cook until tomato juices come out.
- Add basa filet to the pan and cover with fish stock (or chicken stock). Add dashi powder, white pepper powder, rock sugar, and more fish sauce. Bring to a boil.
Step 2. Simmer and Season the Soup
- Boil water with tamarind, then strain the juice (about a quarter of a cup).
- Add frozen fish cakes to the soup and heat through.
- Add tamarind juice to the soup for sourness.
Step 3. Assemble the Bun Cha Ca
- Add cooked rice noodles to bowls. Ladle the soup over the noodles.
Step 4. Garnish and Serve
- Garnish with fresh dill, chopped scallions, and cilantro.
Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe
Tips
- Correct pronunciation of Bun Cha Ca is appreciated in the comments.
- This recipe is inspired by a restaurant in Vancouver.
- This soup is perfect for cold days.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25gg
- Carbs: 70-80gg
- Protein: 35-40gg
FAQs
1. Where can I find fish cakes for Bun Cha Ca?
You can find pre-made fish cakes at Asian grocery stores. Alternatively, many recipes are available online if you prefer to make them from scratch.
2. Can I substitute ingredients in the broth?
While the traditional recipe uses specific herbs and spices, you can adjust to your preference. Experiment with different herbs like cilantro or basil, but remember that dill is key to the authentic flavor.
3. What type of noodles are best for Bun Cha Ca?
Bun (vermicelli rice noodles) are traditional and work best. Avoid using thicker noodles as they won't be as well-suited to the soup.
Enjoy your homemade bowl of Bun Cha Ca! The rewarding flavors and aromas will transport you to the bustling streets of Northern Vietnam. This recipe is a delicious gateway to experiencing authentic Vietnamese cuisine.