Bún chả cá (Fish Cake Noodle Soup) is a delightful and well-known dish commonly available in many places across the central regions of Vietnam. However, in Da Nang, this rustic yet flavorful dish has a unique charm that captivates visitors from the first bite, offering a culinary experience like no other.
BÚN CHẢ CÁ (FISH CAKE NOODLE SOUP)
The enduring popularity of “Bún chả cá” in central Vietnam can be attributed to the abundant supply of fresh fish from the nearby sea. This includes a variety of fish, such as mackerel, lizardfish, flying fish, and barracuda, all of which are perfect for creating delicious fish cakes.
INGREDIENTS
When it comes to Da Nang‘s “Bún chả cá”, the first distinctive feature is the fish cake itself. To create a delicious bowl of noodles, one must select the freshest, highest-quality fish, clean it, scrape the flesh, and pound it finely with seasonings like salt, MSG, sugar, and pepper, following a specific ratio unique to the recipe. The mixture is kneaded until it becomes sticky and fragrant. Afterward, the fish paste is shaped into large pieces and can either be steamed to make “steamed fish cake” or fried golden brown in hot oil, referred to as “fried fish cake” by locals.
Next comes the broth, made by simmering fish bones, often with the addition of pork or beef bones. The broth is continuously enhanced with vegetables such as tomatoes, pineapple, corn, pumpkin, and fresh bamboo shoots, adding sweetness and depth to the dish. The noodles in Da Nang are made from rice flour, featuring small, soft, and opaque strands that do not contain added tapioca starch.
Aside from the classic fish cake noodles, locals in Da Nang also enjoy fish slice noodles. Instead of fish cakes, fresh fish slices are the star of the dish, often marinated and lightly simmered in seasoning. Common fish used include mackerel, tuna, or amberjack, depending on the season. Many local and international visitors frequent restaurants named after the dish “bún chả cá” in Da Nang to savor this special noodle soup.
ENJOYING
Imagine a tempting bowl of fish cake noodles free of any fishy smell. Instead, it emanates a mouthwatering aroma, blending the sweetness of vegetables and the rich, savory broth that will leave you sighing in utter satisfaction, eager to take the first delicious bite.
These fish cake noodles come adorned with fresh herbs, though not as elaborate as those served with “mỳ Quảng” (Quang noodles)a. Think lettuce, basil, and mint, along with fresh bean sprouts.
Visualize a steaming bowl of noodles crowned with vibrant green cilantro and a fiery red broth, beckoning you to dive in. Nestled among the noodles are dazzling fried or steamed fish cake slices shaped like diamonds. A dash of fermented shrimp paste can be mixed in for an added kick to create a bolder taste. And, of course, no bowl of fish cake noodles is complete without garlic chili paste and pickled shallots in vinegar and sugar. The fusion of sweet and sour pickled shallots with the fiery garlic chili paste delivers an unforgettable flavor experience, ensuring that Da Nang’s fish cake noodles are a dish that will linger in your memory.
DANANG CENTER FOR TOURISM PROMOTION
