Bun Cha Ca: Da Nang's Fish Cake Noodle Soup
A guide to bun cha ca, the light Da Nang fish cake noodle soup, including how it is made, what to add and where to find a good bowl.
Bun Cha Ca: A Comforting Seafood Soup
Bun cha ca is a noodle soup of thin rice vermicelli in a light, savory broth made from fish bones and tomatoes, topped with slices of fried and steamed fish cakes. The broth is slightly sweet and tangy, with a subtle seafood flavor, and it is typically served with fresh herbs, a wedge of lime and a spoonful of chili paste on the side. It is a typical Da Nang breakfast and one of the best examples of the city's seafood-based cooking.
The fish cakes are the defining ingredient. They are made from freshly caught local fish, ground and shaped before being fried or steamed, and they have a springy, flavorful texture. Some versions use several types of fish, and a bowl usually includes a mixture of cakes. The soup is simple but satisfying, and it is easy to eat at any time of day, especially after a morning at the beach.
How to Eat Bun Cha Ca
| Step | What to Do |
|---|---|
| 1 | Squeeze lime into the broth and add chili paste in small amounts to taste |
| 2 | Tear a few herbs into the bowl and mix them with the noodles |
| 3 | Dip a piece of fish cake into the chili sauce if you want extra kick |
| 4 | Finish the broth, which is the best part, before it cools |
Where to Try Them
Bun cha ca is sold in small family-run shops across Da Nang, usually in the morning, and many sell out by midday. A bowl typically costs around a dollar or two. Look for shops with a line of local customers and a pot of broth simmering at the front, and order the mixed version if you want to try different fish cakes.
Go early. The best shops sell out of fish cakes or close by midday, and the broth is at its best when freshly made in the morning.
