Seafood
Warm Up with Homemade Vietnamese Fish Cake Soup Tonight
Vietnamese fish cake soup, locally celebrated as “Bun Cha Ca,” stands as a culinary testament to Vietnam’s rich gastronomic heritage. This beloved dish marries the springiness of delicately made fish cakes with the hearty warmth of a flavorful broth, offering a comforting bowl that delights with every spoonful. Originating from the vibrant streets and serene waterways of Vietnam, Bun Cha Ca has woven its way through the fabric of Vietnamese food culture, becoming a staple in both bustling city eateries and quiet countryside homes.
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Cultural Background and History
As a coastal country, seafood plays an integral role in Vietnamese culinary tradition. Bun Cha Ca originated in Hanoi in the early 20th century when it was common for traveling food vendors to sell small fried fish cakes as snacks. These fish cakes, called “ca keo”, were made from freshwater fish like snakehead or catfish. Eventually, vendors started to add noodles and broth to the fish cakes to create a complete and portable meal.
Over time, Bun Cha Ca became ingrained in the food culture of Northern Vietnam, where the dish is still commonly served for lunch or dinner. While the basic components have stayed consistent, Bun Cha Ca has developed regional variations based on local tastes and available ingredients. The broth may be flavored with different herbs or contain sliced tomatoes. Some versions add lemongrass, tamarind or pineapple for extra dimensions of flavor. Fried tofu often accompanies the fish cakes.
Beyond daily meals, Bun Cha Ca holds significance at celebrations like weddings or festivals. The dish represents the coming together of land and water. The harmony of hot broth, soft noodles, crispy fish cakes and fresh herbs embodies the Vietnamese ethos of balancing different flavors, ingredients and textures. Eating a bowl of Bun Cha Ca offers a window into Vietnam’s rich culinary traditions.
Ingredients
The two main components of Bun Cha Ca are the fish cakes and the broth. Here are the key ingredients that bring this soup to life:
Fish Cakes
- Fish fillets: Snakehead, catfish and basa fillets are common choices. Opt for fresh, mild white fish.
- Herbs and spices: Onion, garlic, black pepper, fish sauce, salt, sugar. Give the cakes flavor.
- Tapioca/rice flour: Bind the fish paste and help the cakes crisp up when fried.
- Egg: Adds richness and binding.
Broth
- Fish bones: Simmered bones from snakehead, catfish or other white fish give the broth its signature umami depth.
- Dashi stock: The Japanese stock made from dried bonito and kelp also builds savory flavor.
- Onion, sliced: Sweetens and balances the broth.
- Dill and cilantro: Fresh herbs brighten up the soup.
- Fish sauce: Salty, fermented flavor complements the broth.
- Lime juice: A splash of citrus balances the rich headiness.
- Chili and black pepper: Spice and heat perk up the palate.
Noodles and Garnishes
- Rice vermicelli noodles: The tender noodles soak up the broth.
- Bean sprouts: Crunchy, fresh topping.
- Peanuts or fried shallots: Savory, crispy garnish.
- Lime wedges: Zesty citrus juice cuts the richness.
- Chili sauce: Amp up the spice to taste.
The key is finding the highest quality and freshest ingredients possible. For instance, pre-made fish cakes from the freezer section won’t have the same delicate texture and flavor as homemade. Take the time to make a rich, complex broth using fresh aromatics. It makes all the difference in the final dish.
How To Make Vietnamese Fish Cake Soup?
Follow these steps to assemble a perfect bowl of Bun Cha Ca.
Fish Cakes
- Rinse fish fillets and pat dry. Cut into chunks.
- In a food processor, blend fish chunks, egg, flour, sliced onion, chopped garlic, fish sauce, sugar, salt and pepper until a thick paste forms.
- Scoop teaspoon-sized balls of fish paste and shape into small patties.
- Place patties on a tray lined with parchment paper. Chill for 30 minutes.
- In a skillet, heat 2 inches of vegetable oil to 350°F. Working in batches, fry cakes for 2-3 minutes until golden brown. Drain on paper towels.
Broth
- Blanch fish bones in boiling water for 2-3 minutes to clean. Rinse.
- In a large pot, combine fish bones, dashi powder, sliced onion, fish sauce, salt and 8 cups cold water. Bring to a boil then reduce heat and simmer for 45 minutes.
- Strain the broth through a mesh sieve. Discard solids.
- Return broth to pot and bring to a gentle simmer. Stir in lime juice, herbs, chili and pepper.
Soup Assembly
- Prepare vermicelli noodles according to package instructions. Divide among serving bowls.
- Top noodles with several fish cakes.
- Ladle hot broth over noodles until covered.
- Garnish with bean sprouts, peanuts, lime wedges and chili sauce.
Cooking Tips
Follow these tips to get restaurant-quality results:
- Chill the fish paste thoroughly before frying for delicate, tender texture.
- Let broth simmer for hours to extract maximum flavor from the bones. Skim fat and scum periodically.
- Soak noodles briefly so they don’t overcook when ladled with hot broth.
- Fry fish cakes just before serving to keep them ultra-crispy.
- Garnish bowls quickly while broth is steaming hot.
- Add a spoonful of chili-garlic paste to the broth for extra heat.
- For fuller body, swirl in a spoonful of potato or tapioca starch slurry before serving.
- Omit the fermented fish sauce and replace with salt if the flavor is too strong.
- Substitute chicken or vegetable stock to make it vegetarian.
- Play with different herb combinations like basil, mint and lemongrass.
With practice, you’ll be able to tweak Bun Cha Ca to suit your tastes and kitchen skills. Master the broth and fish cakes for a truly memorable version of this Vietnamese favorite.
Variations and Substitutions
The beauty of Bun Cha Ca lies in its adaptability to different dietary needs and local ingredients:
- Vegetarian: Substitute fried tofu for the fish cakes. Use mushroom, kombu or vegetable broth as the base.
- Gluten-free: Choose rice-based noodles and avoid the flour in the fish cakes batter. Frying in cornstarch works.
- Paleo/Whole 30: Skip the noodles and double up on sautéed vegetables over the broth.
- Low-carb: Opt for shirataki noodles in place of rice vermicelli to slash carbs.
- Pescatarian: Use seafood like shrimp or squid instead of catfish. Clams also work well.
- Vegan: Swap fish sauce for soy sauce or salt. Make fake “fish” cakes from chickpea flour, kelp powder, and seaweed.
- Food allergies: Omit peanuts and swap for cashews or fried shallots. Replace fish sauce with coconut aminos.
With a little creativity, you can craft a personalized version of Bun Cha Ca that aligns with your diet and tastes. Focus on keeping the dish balanced with its signature contrasts of textures and bright flavors.
Nutritional Information
A hearty bowl of Bun Cha Ca delivers substantial protein, vitamins and minerals. Here’s the nutrition breakdown for a standard serving:
- Calories: Around 325
- Carbs: 45g
- Protein: 19g
- Fat: 8g
- Fiber: 2g
The fish and eggs provide lean protein and omega-3 fatty acids. The range of veggies and herbs add vitamin C, vitamin A, iron and calcium. The noodles offer a hefty dose of energizing carbohydrates. With a balance of macronutrients and fresh ingredients, Bun Cha Ca makes for a nutritious meal that also keeps you satisfied. Enjoy it on its own, or pair it with sides like a green salad or steamed bok choy.
Pairing Suggestions
What are some tasty pairings for Bun Cha Ca? Here are suggestions:
- Beer: A light, crisp lager like a Japanese Sapporo pairs nicely. The carbonation cuts the richness.
- Wine: Opt for a bright, high-acid white like Sauvignon Blanc. The citrus notes match the lime.
- Bubble tea: A Thai tea with tapioca pearls echoes the soup’s flavors.
- Iced tea: Homemade lemongrass or ginger iced tea complements the Vietnamese flavors.
- Sides: Steamed rice, fresh rolls and kimchi offer color and crunch.
- Dessert: Sticky rice with coconut milk or mangoes cleanses the palate.
Conclusion: Vietnamese Fish Cake Soup
Bun Cha Ca brilliantly captures the bright, savory essence of Vietnamese cuisine in a single dish. The balance of sweet and salty, soft and crunchy, rich and fresh makes for an addictive and soul-satisfying soup. While the dish has humble origins, its complex layers of flavor reflect Vietnam’s cultural heritage. Approach Bun Cha Ca with patience and care to unlock the magic in each component. The resulting bowl delivers a sensory experience that nourishes both body and spirit. Let this cozy, aromatic soup transport you to the streets of Hanoi.
Ingredients
- For the Fish Cakes:
- 1 pound ground white fish (cod, barramundi, hake, etc.)
- ¼ cup chopped dill fronds
- 1 tablespoon chopped shallots
- 1 tablespoon chopped garlic
- 1 tablespoon fish sauce
- ½ teaspoon cornstarch
- Pinch of salt
- 2 tablespoons vegetable oil
- For the Broth:
- 8 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 small onion, sliced
- 2 tomatoes, chopped
- 1 stalk lemongrass, white part only, bruised (optional)
- 1 knob ginger, peeled and sliced (optional)
- Salt and freshly ground black pepper, to taste
- For the Noodles and Assembly:
- 8 ounces dried rice vermicelli (bún)
- Fresh herbs (cilantro, Thai basil, mint), chopped
- Bean sprouts
- Lime wedges
- Sriracha (optional)
- Hoisin sauce (optional)
- Sliced green onions
Instructions
- Make the Fish Cakes:
- In a large bowl, combine the ground fish, dill, shallots, garlic, fish sauce, cornstarch, and salt. Mix well with your hands until everything is evenly incorporated.
- Form the fish mixture into small, bite-sized patties. You can wet your hands slightly to prevent sticking.
- Heat vegetable oil in a large skillet over medium heat. Add the fish cakes and cook for 3-4 minutes per side, or until golden brown and cooked through. Set aside.
- Simmer the Broth:
- In a large pot, bring the chicken or vegetable broth to a simmer. Add the fish sauce, sugar, onion, tomatoes, lemongrass (if using), and ginger (if using).
- Reduce heat and simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Cook the Noodles:
- In a separate pot, bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, usually for 3-5 minutes. Drain the noodles and rinse under cold water to stop the cooking process.
- Assemble and Serve:
- Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles. Top with the cooked fish cakes, fresh herbs, bean sprouts, and sliced green onions.
- Serve with lime wedges on the side for those who want to add a squeeze of fresh citrus. Sriracha and hoisin sauce can also be offered as condiments for additional flavor adjustments.
Notes
- Leftovers: Store leftover fish cakes and broth in separate airtight containers in the refrigerator for up to 2 days. Reheat the broth gently over low heat and cook the fish cakes in a pan until warmed through before serving. Leftover noodles are best enjoyed fresh, but can be stored in the refrigerator for up to a day.
- Fish Selection: You can use any firm-fleshed white fish that suits your preference.
- Herb Variations: Experiment with different fresh herbs like basil or Vietnamese mint (rau răm) for a slightly different flavor profile.
- Vegetarian Option: Omit the fish cakes and use vegetable broth for a vegetarian version. You can add tofu or mushrooms for extra protein.
Nutrition Facts
Vietnamese Fish Cake Soup
Serves: 4-6 servings
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Amount Per Serving: 1 bowl
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|---|---|---|
| Calories | 400-500 | |
| % Daily Value* | ||
| Total Fat 15-20 grams | 23.1% | |
| Saturated Fat 3-5 grams | 15% | |
| Trans Fat 0 grams | ||
| Cholesterol 100-150mg | 33.3% | |
| Sodium 800-1000mg | 33.3% | |
| Total Carbohydrate 40-50 grams | 13.3% | |
| Dietary Fiber 2-3 grams | 8% | |
| Sugars 10-15 grams | ||
| Protein 30-40 grams | ||
| Vitamin A Trace amounts | Vitamin C 15-20mg | |
| Calcium 150-200mg | Iron 4-6mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me