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Bún Chả Cá – Noodle Soup with Fish Cakes
Bún Chả Cá is a fragrant Vietnamese noodle soup served with homemade fish cakes, fresh herbs and vegetables. The dish is light and suits every season.
Bún Chả Cá – Noodle Soup with Fish Cakes
Laura Chen
4
25 minutes
30 minutes
350
Vietnamese
Soup
Bún Chả Cá is a Vietnamese noodle soup with fried fish cakes, rice noodles and carrots in fish broth. The fish cakes taste of garlic and pepper, and bean sprouts, cilantro and lime go on top fresh.
Ingredients
- 500 g white fish fillet
- 2 scallions, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp ground black pepper
- 200 g rice noodles
- 1 liter fish broth
- 2 carrots, cut into thin strips
- 200 g bean sprouts
- 1 bunch of fresh cilantro, roughly chopped
- 1 lime, cut into quarters
- 2 tbsp oil
Instructions
- Blend the fish fillets with the scallions, garlic, fish sauce, sugar and pepper in a blender to a smooth paste.
- Shape the fish paste into small patties.
- Heat the oil in a pan and fry the patties until golden brown on both sides.
- Soak the rice noodles in hot water according to the package instructions.
- Bring the fish broth to a boil in a large pot, add the carrots and simmer for 5 minutes.
- Add the rice noodles and fish cakes to the broth and cook for another 5 minutes.
- Ladle the soup into bowls and garnish with bean sprouts, fresh cilantro and lime wedges.
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More recipes: Vietnamese Recipes · Noodle Recipes · All Asian Recipes