Bún Chả Cá – Fish Cake Noodle Soup

danangcuisine.com

note: **For the fish cake***

400 g clown/featherback knifefish paste

400 g catfish paste

200 g pork back fat diced

4 spring onion stems (white part only) minced

4 tbsp wheat flour

1 tbsp chicken/pork stock

2 to 4 tsp salt

2 tsp ground pepper

2 tbsp sugar

2 eggs

note: **For the soup***

500 g (1.1 lb) pumkin unpeeled and cut into 2-inch cubes

300 g (10.5 oz) cabbage

3 medium tomatoes cut into wedges

300 g (10.5 oz) pineapple eyes removed and sliced

400 g (14 oz) bamboo shoot shredded

4 liters (4 quarts) water/ chicken broth/ pork broth

note: **For the coloring oil***

1 tbsp paprika powder / annatto seeds / annatto powder

½ cup vegetable oil

½ cup cilantro chopped

800 g dry rice vermicelli (Bun kho) or 1.5 kg cooked vermicelli (bun tuoi)

note: **For the fresh vegetable platter***

1 lime cut into wedges

Lettuce, mint, Asian basil, beansprouts etc.

crushed garlic and chili

Directions at danangcuisine.com

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