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Da Nang (Vietnam)
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Soup
Fish & Seafood
Food Flavour DNA
Nutritional Values
450kcal
28gProtein
65gCarbs
8gFat
5gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🐟 Fish
Bun Cha Ca
How to order / say it
Say it
Bún Chả Cá — [Boon cha ka]
Order
I'd like the bun cha ca, please.
Locally
Tôi muốn gọi món Bún Chả Cá, làm ơn.
Say locally
Noodle soup with fish cake.
Why try it?
Bun Cha Ca serves as a staple breakfast in Da Nang, reflecting the region's love for fresh seafood and nourishing soups. It embodies the city's marine culture and resiliency.
How it tastes
The broth is light and fragrant, with flavors of tomato and pineapple, offering a delicate sweetness. The fish cakes are flavorful and slightly bouncy, creating a satisfying contrast with the tender noodles.
Origin & History — first documented: 1950
Bun Cha Ca emerged in the mid-20th century, reflecting the Vietnamese emphasis on balancing flavors and textures in everyday meals. This dish became a popular way to consume local fish in a healthful and filling way.
Recipe
Ingredients
- 🐟 200 g fish cake
- 🌾 300 g rice vermicelli
- 🥕 100 g tomatoes
- 50 g pineapple
- 🥣 30 ml fish sauce
- 🧄 20 g green onions
- 🌿 10 g coriander
Method
- 1 Simmer fish bones to make a broth.
- 2 Add tomatoes and pineapple to the broth.
- 3 Cook vermicelli noodles separately.
- 4 Serve noodles with fish cake and ladle broth over.
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