Bun Cha Ca
Serves 420 mins prep75 mins cook
A delicious Vietnamese Fried Fish Cake Soup featuring salmon head, fresh vegetables, and vermicelli noodles, perfect for those who enjoy flavorful broth and a variety of textures. This recipe combines nutritious ingredients such as pineapple and bamboo shoots with seasonings for a comforting dish.
0 servings
What you need
Instructions
1: Bring a 6 qt pot of water to boil. Parboil your salmon heads once the water boils for 5 minutes. Drain, clean, and set the salmon heads aside. 2: Clean the 6 qt pot and refill with clean water 3/4 full. Bring it to the stove over medium-high heat and wait for the water to boil. 3: Once boiling, add your parboiled salmon heads, shallots, ginger, salt, and rock sugar. Lower the heat to simmer and simmer for 45 minutes. 4: During this time, prep all your vegetables: cut butternut squash into bite-size cubes, slice cabbage, bamboo shoots, and tomatoes. 5: Fry fish cakes in a separate pan until golden and crispy, if needed. 6: After 45 minutes, strain the broth to remove bones, garlic, and shallots. 7: Add bamboo, tomatoes, and pineapple chunks to the broth. Simmer for 15 minutes. 8: Add cabbage and butternut squash. Simmer for another 10 minutes. 9: Season the soup with fish sauce, sugar, MSG, mushroom seasoning, and annatto seed oil. Taste and adjust. 10: Assemble each noodle bowl with vermicelli noodles, broth, and fish cakes. Garnish with green onions and cilantro.View original recipe