Teresa's Recipes
Bun Cha Ca
Bun Cha Ca is a cherished Vietnamese dish that captures the essence of coastal flavors with its vibrant fish cakes and refreshing noodle bowl. Originating from the lively streets of Hanoi, this dish harmoniously combines tender rice vermicelli, aromatic herbs, and crispy fish cakes, creating an unforgettable culinary experience. Each bowl is a celebration of Vietnam's rich seafood heritage, where the zesty burst of lime and a subtle kick from chili peppers elevate the dish to new heights. Enjoy this comforting meal as a delightful representation of Vietnamese culture and culinary artistry.
Ingredients
- 300g Fish fillets (white fish)
- 150g, peeled and deveined Shrimp
- 2 tablespoons Fish sauce
- 1 teaspoon Sugar
- 2 stalks, minced Lemongrass
- 2 cloves, minced Garlic
- 2, minced Shallots
- 200g Rice vermicelli noodles
- 2 cups, shredded Lettuce
- 1 cup Bean sprouts
- 1 cup, chopped Fresh herbs (such as cilantro, mint, or basil)
- 2, sliced (for garnish) Chili peppers
- 1, cut into wedges Lime
- for grilling Vegetable oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 360
- Fat: 8g
- Carbs: 50g
- Protein: 25g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a food processor, combine the fish fillets, shrimp, fish sauce, sugar, lemongrass, garlic, and shallots. Blend until a smooth, well-combined mixture forms.
- 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.
- 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.
- 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.
- To assemble, divide the cooked noodles among four bowls. Top each bowl with shredded lettuce, bean sprouts, and a generous handful of fresh herbs.
- Place a few grilled fish cakes on top of the noodles. Garnish with lime wedges and sliced chili peppers.
- Serve hot and encourage guests to squeeze lime juice over their bowls for an extra burst of flavor.
Tips
- For added flavor, consider marinating the fish and shrimp mixture in the fish sauce and lemongrass for 30 minutes before shaping into patties.
- Feel free to customize the herbs based on your preference; Thai basil or perilla leaves are excellent options.
- If you like it spicier, add more chili peppers or serve with a side of chili sauce.