Bún Chả Cá Đà Nẵng (Classic Fish Cake Noodle Soup)

Nguyên liệu

• Firm white fish fillets (e.g., mackerel, snapper)500g
• Shrimp paste (optional, for flavor)1 tbsp
• Shallots, minced2 tbsp
• Garlic, minced1 tbsp
• Fish sauce3 tbsp
• Sugar1 tsp
• Turmeric powder1/2 tsp
• Vegetable oil2 tbsp
• Chicken or fish broth1.5 liters
• Tomatoes, quartered2 medium
• Pineapple, cut into chunks (optional)1/4
• Rice vermicelli noodles (bún)400g
• Fresh herbs (scallions, cilantro, mint, perilla)1 bunch
• Lime wedges4
• Chili, sliced1
• Saltto taste
• Black pepperto taste
• Wateras needed

Các bước

1. 1

   Prepare the fish cakes: Cut fish into chunks. In a food processor, combine fish, shrimp paste (if using), minced shallots, garlic, fish sauce, sugar, and turmeric powder. Process until a smooth, elastic paste forms. Season with salt and pepper. If the mixture is too wet, add a little cornstarch. Form the paste into small patties or balls.

2. 2

   Cook the fish cakes: Heat vegetable oil in a non-stick pan over medium heat. Fry the fish cakes until golden brown and cooked through on both sides. Set aside.

3. 3

   Prepare the broth: In a large pot, bring the broth to a simmer. Add the quartered tomatoes and pineapple chunks (if using). Simmer for about 15-20 minutes until the tomatoes are softened and the broth is flavorful. Skim off any impurities.

4. 4

   Assemble the soup: Blanch the rice vermicelli noodles according to package instructions. Divide the noodles among four serving bowls.

5. 5

   Ladle the hot broth over the noodles. Add several pieces of the cooked fish cakes to each bowl.

6. 6

   Garnish generously with chopped scallions, cilantro, and other fresh herbs. Serve immediately with lime wedges and sliced chili on the side.