Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseBrunch
Recipe Story
origins & traditionsBun Cha Ca is a beloved street food from Hanoi that showcases the delicate art of making fish cakes from freshly ground fish mixed with aromatic herbs and spices. This comforting noodle soup combines crispy-edged fish cakes pan-fried to golden perfection with soft vermicelli noodles swimming in a light, turmeric-scented broth. The dish is traditionally served with an abundance of fresh herbs including dill, which gives it a distinctive flavor profile unique to Northern Vietnamese cuisine. Tomatoes add a gentle sweetness to the broth while scallions and shallots provide depth. This breakfast or brunch favorite is both nourishing and satisfying, offering a perfect balance of textures and flavors that represent the essence of Hanoi culinary tradition.
Instructions
step by step0/10 done
Soak vermicelli noodles in warm water for 15 minutes until softened, then drain and set aside.
In a food processor, pulse the fish fillet until coarsely ground. Transfer to a bowl and mix with 1 tablespoon fish sauce, 1 teaspoon turmeric, minced garlic, black pepper, and chopped scallions. Form into small patties about 2 inches in diameter.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Pan-fry fish cakes for 3-4 minutes per side until golden brown and crispy. Remove and set aside.
In a large pot, heat 1 tablespoon vegetable oil and sauté sliced onions and remaining garlic until fragrant.
Add diced tomatoes and cook for 2 minutes until slightly softened.
Pour in chicken or fish broth and bring to a boil. Add remaining turmeric and fish sauce to taste.
Reduce heat and simmer for 10 minutes to allow flavors to meld.
Blanch the soaked noodles in boiling water for 1-2 minutes, then drain.
To serve, divide noodles among bowls, top with fish cakes, and ladle hot broth over.
Garnish generously with fresh dill, cilantro, sliced scallions, and lime wedges.
Bun Cha Ca - Fish Cake Noodle Soup
4.1 (17)
A fragrant Hanoi-style noodle soup featuring handmade fish cakes, fresh herbs, and delicate vermicelli in an aromatic turmeric-infused broth that awakens your senses with every spoonful.
medium
45 min
4 servings
Ingredients
0 of 12 checked
Fish Cakes
- 500 grams tuna, filleted and deboned
- 3 tablespoons fish-sauce
- 4 cloves garlic, minced
- 1 teaspoons black-pepper, freshly ground
Broth
- 2 teaspoons turmeric
- 1 pieces onions, sliced
- 2 pieces tomatoes, diced
Cooking
- 3 tablespoons vegetable-oil
Noodles
- 12 ounces noodles, vermicelli, soaked
Garnish
- 1 cups dill, fresh, chopped
- 1/2 cups cilantro, fresh, chopped
- 2 pieces lime, cut into wedges
Chef Tips
expert advice•For the most authentic flavor, use freshwater fish like catfish or snakehead fish.
•If unavailable, tilapia or cod work well.
•The key to perfect fish cakes is not over-processing the fish - you want some texture remaining.
•Fresh dill is essential; dried dill cannot replicate the distinctive flavor.
•You can make the fish cakes ahead and refrigerate them before frying.
•For a richer broth, add a tablespoon of shrimp paste.
•Adjust the turmeric to your preference, but be careful not to add too much as it can become bitter.
•Some prefer to add rice paddy herbs (ngo om) if available at Asian markets.
•For extra indulgence, serve with fried shallots on top.
•The dish should be served immediately while the fish cakes are still crispy and the broth is hot.
