Bún Chả Cá

Bún Chả Cá is a vibrant Vietnamese dish featuring grilled fish cakes served over rice noodles, accompanied by fresh herbs and a savory dipping sauce. This Halal version maintains the authentic flavors while being suitable for all diners.

Ingredients

• rice vermicelli noodles - 150 grams
• white fish fillets (such as cod or tilapia) - 200 grams
• shallots - 2, finely chopped
• garlic - 2 cloves, minced
• turmeric powder - 1 teaspoon
• black pepper - 1/2 teaspoon
• salt - 1/2 teaspoon
• fish sauce - 1 tablespoon
• coriander (cilantro) - 20 grams, chopped
• green onions - 2, chopped
• carrot - 1 small, julienned
• cucumber - 1/2, thinly sliced
• lettuce leaves - 4 leaves
• lime - 1, cut into wedges
• sugar - 1 teaspoon
• water - 100 ml

Steps

1. Soak the rice vermicelli noodles in warm water for about 15 minutes or until soft. Drain and set aside.
2. In a bowl, combine the fish fillets, shallots, garlic, turmeric, black pepper, salt, fish sauce, and half of the coriander. Mix well and let it marinate for 10 minutes.
3. Form the fish mixture into small patties or cakes.
4. Preheat a grill or non-stick skillet over medium heat. Cook the fish cakes for about 4-5 minutes on each side until golden brown and cooked through.
5. To prepare the salad, combine the carrot, cucumber, lettuce, and remaining coriander in a bowl. Toss with lime juice and sugar to taste.
6. To serve, place a portion of the vermicelli noodles in a bowl, top with grilled fish cakes, and garnish with the salad. Serve with lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Rich in lean protein from fish, promoting muscle growth and repair.
• Contains fresh vegetables, providing vitamins, minerals, and dietary fiber.

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