TastyTouch is supported by its audience. When you purchase through links on our site, we may earn an affiliate commission

Vietnamese noodles, Fish, Recipes, Rice vermicelli (Bún)

How To Prep Fish Vermicelli (Bún Cá) Like Hanoians With 6 Steps?

Comments are Disabled
Follow TastyTouch:

6 Steps To Make Simple And Delicious Fish Vermicelli (Bún Cá) Like Hanoians

Recipe by Anne TranCourse: Fish, Recipes, Rice vermicelli (Bún), Vietnamese noodles


Prep time


Cooking time





Like many other typical vermicelli dishes, fish vermicelli (bún cá) is one of the favorite dishes of Hanoians. Today let’s discover a simple fish vermicelli recipe.
Maybe you also want to get more about the list of rice vermicelli in Vietnamese food.


  • Tilapia 800 gr

  • Fresh vermicelli 500 gr

  • Pork bone 400 gr

  • Young tofu 2 pieces

  • Dried onion 10 gr

  • Shrimp paste 1.2 tablespoon
    (or regular fish sauce)

  • Lemon juice 1.2 tbsp

  • Turmeric powder 1.2 teaspoons

  • Vegetable side dish 100 gr
    (dill / green onion / perilla / coriander and tomato)


  • Step 1: Cook bone broth
    Buy tilapia, filter the meat and fish bones separately.
    Use a pot to boil 300ml of water, then put the pork bones in and blanch briefly for about 2 minutes until the blood in the bones comes out.
    Next, we turn off the stove and wash the blanched bones.
    Boil a pot of 300ml of water, put the head and bones of the fish in, and blanch briefly for about 1 minute until the fish stops foaming.
    Then, take the blanched fish head and bones and wash them.
    Pour 1.3 – 1.5 liters of water into the pot. Continue to add the pork bones, head, and fish bones just blanched above into the pot to simmer to sweeten the water.
  • Step 2: Prepare ingredients
    Place the knife at a 30 – 45 degree diagonal angle to cut the tilapia meat into pieces about 2 – 2.5 cm.
    Tomato cut areca, red onion, chopped raw vegetables.
    Chop the scallions, set aside, the leaves are finely chopped. Chop the onion into quarters and immediately soak them in water to prevent them from bending.
    Dill vegetables cut into 3-4 cm pieces. Leave the coriander and perilla leaves whole.
    Cut large pieces of tofu in half and then cut them into small pieces from there.
    If you want to know how to cook Bún chả, you can try our recipe.
  • Step 3: Marinate the fish
    Add 1/2 teaspoon of lemon juice to the sliced fish to help the fried fish become firmer and more crispy, not broken.
    Next, add 1/2 teaspoon of shrimp paste with 1 teaspoon of MSG, 1 teaspoon of turmeric powder to the upper part of the fish, and mix it thoroughly for the fish to absorb the seasoning. Marinate the fish for about 15-20 minutes.
  • Step 4: Fry tofu and fish
    Put the cooking oil in the pan and heat until the oil is hot, add the young tofu cut into small pieces, and fry. Fry until golden brown, then remove to a plate.
    After the fish is marinated, put in a little crispy flour to cover the surface of the fish so that after frying the fish has a moderate crispness.
    Put 200 ml of cooking oil in the pan, heat until the pan is hot, we drop the fish in to fry, you should fry the fish in the oil. Fry until golden, then flip to the back so that the fish is evenly fried, then remove to a plate.
    If you want to cook Bún đậu mắm tôm, you can try to visit our blog.
  • Step 5: Cook the broth
    First, we fry the purple onion until fragrant, then add the tomatoes and a little turmeric powder to the island briefly until the tomatoes are slightly sticky, then prepare to put in the pot of broth.
    We take the fish head, fish bones, and pork bones out of the broth. Then put the tomatoes, onions in the pot and season with salt, monosodium glutamate, and lemon juice to taste.
  • Step 6: Finished Product
    Finally, you just need to put the vermicelli in a bowl, add tofu and fried fish with vegetables, then add the boiling broth and you can enjoy a delicious bowl of fish noodles right away!

If you like Vietnamese food, Chinese food, or Thai food,… make sure you can find authentic recipes on my blog – Tasty Touch!

Follow TastyTouch:

Comments are closed.