Bun Cha Ca

Name: Bun Cha Ca
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 300g rice vermicelli; 300g Vietnamese fried fish cakes (chả cá), sliced; 1.5 litres pork or fish bone broth; 2 tomatoes, in wedges; A few slices of pineapple; Celery, spring onion and coriander; Fish sauce and a little sugar

Bún chả cá/boon chah KAH/

Also known as: Vietnamese Fish Cake Noodle Soup, Bun Cha Ca Da Nang

About this dish

A seafood noodle soup with fried fish cakes, tomato, pineapple and celery in a light, tangy broth.

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Ingredients

🍜300g rice vermicelli

🐟300g Vietnamese fried fish cakes (chả cá), sliced

🍲1.5 litres pork or fish bone broth

🍅2 tomatoes, in wedges

🍍A few slices of pineapple

🌿Celery, spring onion and coriander

🐟Fish sauce and a little sugar

Method

Serves 3

Bring the broth to a simmer and add the tomatoes and pineapple.

Season with fish sauce and a little sugar.

Add the fish cakes and celery and simmer for 2 minutes.

Place the cooked vermicelli in bowls.

Ladle over the broth and toppings, and finish with herbs, lime and chilli.

✓ What Makes it Authentic

Bún chả cá is a speciality of Da Nang and Nha Trang on the central coast, made with fish cakes from the local catch.

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