Name: Bún Chả Cá (Da Nang Fish Cake Vermicelli) with Thịt Heo & Egg Drop Broth (One-Pot)
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese (Central Vietnam)
Ingredients: 250 g Ground pork (or finely chopped pork shoulder); 350 g White fish fillet (cod, haddock, pollock), skinless; 3 large Eggs; 250 g Rice vermicelli (bún), dried; 1 medium Onion, thinly sliced; 4 cloves Garlic, minced; 15 g Fresh ginger, minced; 2 medium Tomato, cut into wedges; 30 g Dill, roughly chopped; 3 stalks Scallions, sliced; 3 tbsp Fish sauce; 1500 ml Chicken or pork stock (or water + 1 tsp bouillon); 1 tsp Turmeric powder; 1 tsp Sugar; 0.5 tsp Black pepper; 2 tbsp Neutral oil; 1 lime Lime wedges (to serve); 1 small Bird’s eye chili or sliced red chili (optional); 0.5 tsp Salt (as needed)

Chop-Chop

Bún Chả Cá (Da Nang Fish Cake Vermicelli) with Thịt Heo & Egg Drop Broth (One-Pot) | Chop-Chop

Ingredients

Preparation

Method

Vitamins

Minerals

Ingredients

Preparation

Method

Nutrition Facts

Vitamins

Minerals