When mentioning Central cuisine, you must talk about dishes made from the rich seafood sources there. In particular, Bun chả cá (fish cake rice noodles soup) is a specialty that conquers the hearts of many visitors.
With the same name and basic ingredients, Central fish cake rice noodle soup has its own flavor of Central Vietnam. The most famous ones are Nha Trang, Quy Nhon,and Da Nang.
In other places, fish cake rice noodle soup is processed in many different ways, but fish cake is one of the indispensable parts to create a delicious dish. Talking about delicious fish cakes, mackerel or barracuda are often chosen by gourmet people; In addition; besides, fish cakes are made from other types of fish such as strabismus, termite, and flying fish also bring a very special flavor that attracts people to eat.
The way of cooking fish cake rice noodles soup is not too difficult, but to cook a bowl with a typical flavor of the Central region, you need its own secrets. Let’s discover the recipe for the specialties of Central Vietnam right below.
Ingredients for making Bun cha ca recipe:
- Fish flesh: 300
- Pork Bones: 350g
- Rice noodles: 500g
- 1 bunch of celery, a few branches of green onions, dill, 2-3 tomatoes, 1 small packet of tamarind, red onion, chili.
- Lettuce, herbs.
- Salt, pepper, seasoning, cooking oil.
The recipe of cooking fish cake rice noodles soup:
Scallions are cut off their roots and washed then chopped. Dill are also cut their roots, washed, ½ chopped and the rest are minced. Chili is washed and sliced. Shallots are peeled, washed and chopped.
Wash the bones, put in a pot of water and boil with a little salt, then pour the broth away, wash the bones again and simmer the bones.
You can use strabismus, mackerel or fresh-water fish to make fishcakes. Add fish meat with chopped dill, pepper, chili and a little salt and mix well, use a spoon to knead.
Make fish meat into balls and flatten, then put in hot oil pan to make them golden-brown on both sides.
Wash and cut tomatoes into a half and segment them.
Remove the old roots, stamping leaves of the celery and then wash and cut into pieces.
Put rice noodles in a pot of boiling water and drain.
Tamarind are soaked in boiling water to soften, then rub through sieve to get the tamarind flesh.
Put the pot on the cooker, add 1 tbsp of cooking oil and chopped shallots to fry. Next, add the tomatoes. And add the broth. When the broth boils, add a little seasoning, tamarind meat. Then add the vegetables, dill, onions, boil again, turn off the heat.
When eating, you add the blanched rice noodles and a few pieces of fried fish cakes with the broth, celery, and the green onion. This dish must be eaten when it is hot and often served with a little spicy sauce and raw vegetables, herbs.