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Fish, South and Southeast Asian

Da Nang fish noodle soup (bún chả cá)

Da Nang fish noodle soup is a Vietnamese dish of rice noodles in a clear pineapple and tomato broth, topped with homemade fish cakes. For 4 people, it takes 50 minutes and a medium skill level, for about €4.00 per person. The key is the fish cakes, made by blending fish alone, with no water or egg, until the paste turns sticky.

Tonight it's Da Nang soup, rice noodles in a clear fragrant broth with homemade fish cakes.

Da Nang fish noodle soup (bún chả cá)
Total time
50 min
Difficulty
Medium
Cost per person
€4.00
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

This clear broth is surprisingly balanced, light yet fragrant, with a gentle tang from pineapple simmered with tomato and celery. The fish cakes, seared then poached, keep a springy bite that plain steamed fish never has. It's a soup you eat eagerly, spoon in one hand and chopsticks in the other, noodles and fish mingling in every bite.

This is a weeknight dinner worth the extra effort, for when you feel like cooking something a bit more involved without tackling a truly complicated recipe. The fish cakes come together while the broth simmers, and everything wraps up in minutes at the bowl stage. Keep it for nights when you want a change from the usual pasta or soup, for your family or for guests curious about Vietnamese cooking.

The ingredients

4 people

Fish counter

  • White fish fillets 500 g

Pantry

  • Rice vermicelli 250 g
  • Fish or vegetable brothoften in the pantry 1.2 l
  • Fish sauce 2 tbsp
  • Cornstarchoften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh or canned pineapple 150 g
  • Tomatoes 3
  • Celery stalk 2
  • Shallots 2
  • Garlic 3 cloves
  • Scallion 2
  • Fresh cilantro 3 sprigs

Allergens Fish, Shellfish, Gluten, Eggs

The step by step recipe

  1. Blend the fish with the garlic, a pinch of salt, the cornstarch and a little fish sauce until you get a sticky paste, then shape into small patties. 15 min

    Wet your hands before shaping the patties, the paste won't stick to them.

  2. Sear the fish cakes in the oil for two minutes per side, then set aside. 5 min

    They should barely color, they'll finish cooking in the broth.

  3. Sauté the sliced shallots, then add the tomato wedges, the pineapple chunks, the celery pieces and the broth. 10 min

    The pineapple gives the broth its signature gentle acidity, typical of Da Nang.

  4. Let it simmer, adjust with fish sauce, then slide in the fish cakes to warm through. 10 min

    Keep it at a gentle simmer, a hard boil would break the fish cakes apart.

  5. Dip the rice vermicelli in boiling water, divide among bowls, ladle over the broth and fish cakes, and scatter with scallion and cilantro. 5 min

    Add a little chopped fresh chili for anyone who likes it spicy.

Our tips to get it right

  • Pick a firm white fish like cod, it holds together better during cooking and gives fish cakes that won't crumble in the broth.
  • Taste the broth before adding the fish cakes, the fish sauce should just season it without overpowering the gentle acidity of the pineapple and tomato.
  • Make the fish cakes ahead and keep the broth and noodles separate until the last moment, so plating takes just a couple of minutes.

The variations

  • Swap the cod for hake or monkfish, both firm white fish that blend and sear well.
  • For a vegetarian version, replace the fish with patties of blended firm tofu and a bit of wood ear mushroom, and use vegetable broth with a splash of soy sauce.
  • For a quicker version, skip the homemade fish cakes and simply poach chunks of white fish directly in the broth.

What to serve it with

  • Lime wedges to squeeze
  • Fresh bean sprouts
  • Hot unsweetened green tea

Storage

The broth and fish cakes keep for 2 days in the refrigerator in a sealed container, kept separate from the noodles which soften quickly. You can freeze the fish cakes raw or cooked for up to 1 month. Reheat the broth gently without letting it boil so the fish cakes don't fall apart.

Questions about this dish

Can I use a different fish instead of cod?

Yes, any firm white fish works well, such as hake, monkfish or pollock. Avoid fish that's too oily or too delicate, since it won't hold together as well once blended into cakes.

Why isn't there any egg in the fish cakes?

Egg isn't needed here, blending the fish alone is what creates the sticky, bouncy texture you're after. Adding egg would make the cakes softer and less true to the dish.

Can I make this soup ahead of time?

You can make the fish cakes and broth a day ahead and store them separately in the fridge. Reheat the broth gently, add the fish cakes at the end, then serve with freshly dipped noodles.

Do the fish cakes freeze well?

Yes, you can freeze them raw or already seared for up to 1 month. Thaw them in the fridge before dropping them into the hot broth to warm through.

How long does it take to make a Da Nang style bún chả cá, rice noodle soup with fish cakes?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Da Nang style bún chả cá, rice noodle soup with fish cakes?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Da Nang style bún chả cá, rice noodle soup with fish cakes cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, gluten, eggs. Always check the labels of the products you buy.

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