Bún Chả Cá – Vietnamese Fish Cake Noodle Soup

Vietnamese Fish Cake Noodle Soup also known as Bún Chả Cá features springy fish cakes and a clear broth flavoured with fresh dill.

---

Bún Chả Cá – Vietnamese Fish Cake Noodle Soup

Serves 6

Ingredients

Broth: 4 litres Chicken Broth 1 1/2 tablespoon Kosher Salt, or to taste 1 tablespoon Mushroom Seasoning 1 oz Rock Sugar, or to taste 3 tablespoon Fish Sauce, or to taste 3 tablespoon Tamarind Concentrate, or to taste 1 teaspoon Annatto Oil

Assembly: 4 Roma Tomates, quartered 2lbs Vietnamese Fish Cakes, sliced 1/2 lb Can Nuoc (Water Celery) or Ong Choy Stems 1/2 lb Taro stem, peeled and sliced 6 Servings of Cooked Rice Noodles A Large Bunch of Fresh Dill, Chopped Cilantro, Chopped Scallions, Chopped Ground Black Pepper Fried Shallots (optional) Accompaniments: Bean Sprouts Strips of lettuce Kinh Gioi - Vietnamese Balm Thai Chili, Diced Lime

Directions

1. In a large pot, add the chicken broth. Then season with fish sauce, kosher salt, rock sugar, mushroom seasoning, tamarind concentrate, and annatto oil. Bring to a boil, then lower to simmer. Taste and adjust to your taste. Make sure it’s a bit saltier, cause when you add the noodles and other ingredients it’ll dilute the saltiness a bit.

2. Add the taro stem, tomatoes, ong choy stems, and fish cakes to the broth. Bring to a boil for 3 minutes. Lower to a simmer.

3. Time to assemble the bowl. Add the noodles to the strainer and dip into the soup pot to warm them before adding to the serving bowl.

4. Add the portion of the fish cakes, portion of the taro stem, portion of tomatoes, portion of ong choy stems, next ladle hot broth.

5. Top with a sprinkle of dill, cilantro, scallions, fried shallots, and ground black pepper.

6. Enjoy immediately with your choice of accompaniments.

#vietnamese #fishcake #fishball #laifen #ricenoodle