Authentic home cooking from Vietnam, with US measurements. 
Vietnamese Dill Fish Cake Noodle Soup (Bún chả cá thìa là)
Looking back to March five years ago, I joined Cookpad by chance after reading an email. Today, to remember the first dish I cooked—Bún chả cá thìa là—and to celebrate Cookpad’s 9th birthday, I’m making it again with a small change: I’m using chicken instead of pork ribs for a quicker cook. Since joining Cookpad and participating in many challenges, I feel my cooking skills have improved, I’ve created more delicious dishes, and my family enjoys a greater variety of meals. The kitchen is always warm, and the dining room is filled with compliments when everyone tastes something new and tasty! Now, let’s head to the kitchen and make “Chả cá thìa là,” a specialty from Da Nang!
Vietnamese Dill Fish Cake Noodle Soup (Bún chả cá thìa là)
Looking back to March five years ago, I joined Cookpad by chance after reading an email. Today, to remember the first dish I cooked—Bún chả cá thìa là—and to celebrate Cookpad’s 9th birthday, I’m making it again with a small change: I’m using chicken instead of pork ribs for a quicker cook. Since joining Cookpad and participating in many challenges, I feel my cooking skills have improved, I’ve created more delicious dishes, and my family enjoys a greater variety of meals. The kitchen is always warm, and the dining room is filled with compliments when everyone tastes something new and tasty! Now, let’s head to the kitchen and make “Chả cá thìa là,” a specialty from Da Nang!
Open in Cookpad AppSteps
- 1
Wash and dry all vegetables. Cut them into bite-sized pieces. Rinse the chicken, cut into pieces, and add to a pot with the white radish, pumpkin, and 1 can of chicken broth. Bring to a boil, skim off any foam, and when the pumpkin is soft, remove it from the pot. Thaw the frozen fish paste, mix well with chopped dill and 1 teaspoon seasoning powder.
- 2
Shape the fish paste mixture into thin patties, add a little oil to a pan, and fry until golden on both sides. Slice the tomatoes into wedges, cut the asparagus into pieces, and cut the fried tofu into cubes. When the broth is boiling, season to taste. Add the tomatoes, asparagus, tofu, and mushrooms to the pot.
- 3
To serve, place the rice noodles in a bowl, ladle the broth and add the vegetables, chicken, and fish cakes. Serve with fresh herbs and vegetables.
See more in the article “bún chả cá thìa là”
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