Dish
Bún chả cá
Bun Cha Ca
Bún chả cá is made with a clear broth that is flavored with fish sauce and lime juice. The fish used in the soup can vary, but typically include catfish or tilapia. The soup is served with rice noodles, fresh herbs, and vegetables such as bean sprouts and sliced cucumber.
Origins and history
Bún chả cá is a popular dish in Vietnam and is believed to have originated in the Mekong Delta region.
Dietary considerations
Bún chả cá is a gluten-free dish and can be made vegetarian by using vegetable broth instead of fish sauce.
Variations
There are many variations of Bún chả cá, but the basic recipe remains the same. Some variations include adding shrimp or squid to the soup.
Presentation and garnishing
Bún chả cá is typically served in a bowl with the noodles and toppings arranged on top. It is often garnished with chopped cilantro and sliced chili peppers.
Tips & Tricks
To make the broth, simmer fish bones, vegetables, and aromatics for several hours. Strain the broth and season with fish sauce and lime juice.
Side-dishes
Bún chả cá is usually served with a side of nuoc cham (Vietnamese dipping sauce) and fried spring rolls.
Drink pairings
Vietnamese iced coffee is a traditional drink pairing for Bún chả cá.
Delicious Bún chả cá recipes
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