Photograph of the finished Quy Nhon Fish Cake Noodle Soup

Vietnam · Bún chả cá Quy Nhơn

Quy Nhon Fish Cake Noodle Soup

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fish balls Fish balls 1.3 lb
  • Photograph of Fresh rice noodles Fresh rice noodles 1.3 lb
  • Photograph of Winter melon Winter melon 11.3 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Dill Dill 1.1 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Chilli Chilli 4

Method

  1. 1 Simmer fish bones and heads for 30 minutes to make a sweet broth, then strain until clear.
  2. 2 Slice the winter melon into bite-sized pieces and add them to the broth, cooking until tender.
  3. 3 Fry half of the fish cakes until golden brown, and steam the other half to maintain their firmness.
  4. 4 Add the fish cakes and tomato wedges to the pot, and season with fish sauce.
  5. 5 Blanch the rice noodles, arrange the fish cakes on top, pour in the broth, and sprinkle with chopped scallions, dill, and chili peppers.

With an appliance

  • Pressure cooker 40 min

    Replace step 1: simmer the fish bones and heads under high pressure for 9 minutes, then release the pressure naturally for 10 minutes, and then strain thoroughly. The fish cake in step 3 should still be fried or steamed separately to maintain the two textures.

Start cooking