Bun Cha Ca

Ingredients

• Fish fillets (white fish) (300g)
• Shrimp (150g, peeled and deveined)
• Fish sauce (2 tablespoons)
• Sugar (1 teaspoon)
• Lemongrass (2 stalks, minced)
• Garlic (2 cloves, minced)
• Shallots (2, minced)
• Rice vermicelli noodles (200g)
• Lettuce (2 cups, shredded)
• Bean sprouts (1 cup)
• Fresh herbs (such as cilantro, mint, or basil) (1 cup, chopped)
• Chili peppers (2, sliced (for garnish))
• Lime (1, cut into wedges)
• Vegetable oil (for grilling)

Instructions

1. In a food processor, combine the fish fillets, shrimp, fish sauce, sugar, lemongrass, garlic, and shallots. Blend until a smooth, well-combined mixture forms.
2. Shape the mixture into small patties, about 1 inch thick. Place them on a plate and refrigerate for at least 15 minutes to firm up.
3. Preheat a grill or grill pan over medium heat. Lightly oil the grill to prevent sticking, then cook the fish cakes for 3-4 minutes on each side, or until golden brown and cooked through.
4. In a large pot, bring water to a boil. Add the rice vermicelli noodles and cook according to package instructions, typically about 4-6 minutes. Drain and rinse under cold water to prevent sticking.
5. To assemble, divide the cooked noodles among four bowls. Top each bowl with shredded lettuce, bean sprouts, and a generous handful of fresh herbs.
6. Place a few grilled fish cakes on top of the noodles. Garnish with lime wedges and sliced chili peppers.
7. Serve hot and encourage guests to squeeze lime juice over their bowls for an extra burst of flavor.