Bun cha ca

Bun cha ca

By Helen Le Published: October 15, 2010

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    Ingredients
    Instructions
    • To make the fish cake: In a large mixing bowl, combine the fish paste and speck, minced spring onion stems, wheat flour, chicken stock powder, salt, pepper, sugar and eggs. Mix until well combined.
    • Grease a mortar and pestle with some vegetable oil. Transfer the mixture to the mortar and grind by hand till consistent. This helps to create the chewy texture of the fish cake. If you have a stand mixer, use the flat beater (paddle attachment) to mix the paste for 5-10 minutes.
    • To shape the fish cake, place a large piece of plastic wrap on a round plate, transfer a portion of the paste onto it. Flatten and shape the paste into 1-inch disk.You can also shape the fish paste into fish ball or patties.
    • Pan-fry the fish cakes both sides till golden brown. You can also steam for 20 minutes to make steamed fish cake. Then cut the fish cakes into bite-sized pieces.
    • Cook the broth for "Bun cha ca": In a large soup pot, bring 4 liters (4 quarts) of water/ chicken broth/ pork broth to a boil. Add the pumpkin cubes and cook for 20 mins. Then add bamboo shoot, tomatoes and pineapple. Keep boiling under medium heat for another 15 minutes.
    • To make coloring oil, mix1 tbsp paprika powder / annatto seeds / annatto powder with the vegetable oil, then microwave for one and a half minute.
    • Add fish cake pieces and coloring oil to the pot, season to taste with sugar, salt, fish sauce and chicken stock.
    • To assemble the dish, fill the large serving bowl one third full with rice vermicelli. Ladle the soup, fish cake and vegetables over the vermicelli. Garnish with chopped spring onion and cilantro.
    • Serve it with fine shrimp paste, coarsely crushed fresh garlic and chilli, fresh greens and beansprouts, and a few drops of lime.

    Post By Helen Le (245 Posts)

    Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

    Website: → Danang Cuisine

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    • I though you show us how to make it…lol… my mouth is watery now…It’s late now.. should be in bed, but in love w/ your food and still sitting in front of the computer….

    • Recipe for bun cha ca was already posted here: http://danangcuisine.com/2011/05/recipe-8-bun-cha-ca.html
      Btw, watching food at night is not very healthy you know 😛