Fish Cake Noodle (Bún Chả Cá)

Difficulty
medium

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(1 Rating)

Preparation time
30 mins

Cooking time
1 hour

Serves
10

This is a famous morning dish in Danang. Its main ingredient is poached or grilled ground fish, and the broth is made from tomato, pineapple, pumpkin, bamboo shoot and other herbs. For more photos and recipes, please visit my blog at Danang Cuisine.

Fish Cake Noodle (Bún Chả Cá), 5.0 out of 5 based on 1 rating

Ingredients

  • 400g (0.88 pound) catfish fillets
  • 200g (0.44 pound) speck
  • 4 spring onions
  • 400g (0.88 pound) knifefish paste
  • 4 tablespoons wheat flour
  • 4 teaspoons chicken stock
  • 4 teaspoons salt
  • 2 teaspoons coarse black pepper
  • 2 tablespoons sugar
  • 2 eggs
  • pumpkin
  • bamboo shoots
  • cabbage
  • tomatoes
  • pineapple
  • 1 tablespoon paprika
  • rice noodle
  • shrimp paste
  • garlic, crushed
  • chili
  • beansprouts

Preparation

Fish Cake:
1.  Cut catfish fillets into small cubes and pulse to make a fine paste in a food processor.

2.  Cut speck into small cubes. Mince spring onion stems. Unfreeze a pack of 400g knifefish paste.

3.  In a mixing bowl, combine fish paste and speck cubes, minced onion stems. Add in wheat flour, chicken stock, salt, coarse pepper, sugar and eggs. Mix well. Grind the mixture with a pestle till consistent.

4.  Place a large piece of plastic on a round plate and shape the fish paste into round form. Deep fry the fish cake both sides till golden brown. You can also pinch off the fish paste and form into fish balls or patties, then fry. You can also steam for 20 minutes to make steamed fish cake. Then cut the fish cakes into bite size pieces.

Soup:
1.  Cut pumpkin into large cubes, peel the skin. Cook pumpkin cubes for 20 minutes. Cut bamboo shoot into long strips. Cut tomatoes into wedges and pineapple into 1cm thick slices. Add all veggies to the pot and cook for another 15 minutes.

2.  To make coloring oil, place 1 tablespoon paprika powder in a bowl and fill half-full with cooking oil, then microwave for 1 minute 30 seconds

3.  Add fish cakes and coloring oil to the pot, season to taste with sugar, salt, fish sauce and chicken stock.

4.  In a serving bowl, pour the soup over thin rice noodle. Serve with fine shrimp paste, coarsely crushed fresh garlic and chili, fresh greens and beansprouts, and a wedge of lime. For more photos and recipes, please visit my blog at Danang Cuisine.

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