Bun ca cham Ha Noi comes in three clear parts: a bowl of broth with a light sourness from fermented rice vinegar, a plate of crisp fried fish and a small bowl of garlic chili dipping sauce. Frying the fish twice keeps the crust crisp, so it holds up even under hot broth.
The usual problem is a cloudy broth from careless simmering. The pork bones need a blanch and a second rinse, then at least 2 hours at a bare simmer with the foam skimmed off, and the broth stays clear. The marinated fish must drain before it meets the pan, because any water makes the oil spit and the crust soft.
This batch weighs about 5.9kg, at roughly 49 calories per 100g.
Method
Scale the fish and rub it with lime and salt to remove the slime and any muddy smell. Fillet the flesh and set the head and bones aside. Pull out the pin bones and cut the flesh into pieces about a finger joint thick.
Marinate the fish with 1 tablespoon crispy frying flour, 1/2 teaspoon salt, 1/2 teaspoon fish sauce, 1/2 teaspoon black pepper, 1/2 tablespoon shallot and garlic juice and 1/2 tablespoon turmeric juice for 15 to 20 minutes.
Rinse 500g pork bones, boil them for 3 to 5 minutes to draw out the scum, rinse again and put them in a pot of cold water. Add 1 teaspoon salt, bring to a boil and skim. Simmer gently for at least 2 hours.
Char 2 shallots and the ginger until fragrant, scrape off the burnt parts and drop them into the pot. Add the fish bones and simmer for about 1 hour, then lift them out.
Halve the 300g tomato. Chop one half and fry it with fried shallot until the color runs, then tip it into the pot. Cut the other half into wedges and add it 15 minutes before serving. Season with 3 tablespoons giam bong, 1/2 tablespoon fish sauce, 1 tablespoon seasoning powder, 1/2 teaspoon salt and 1 teaspoon MSG.
Make the dipping sauce: pound 5 cloves garlic with 1 bird's eye chili, 1/2 red horn chili and 1 tablespoon kOBE Monk Fruit Blend, then stir in 1 tablespoon fish sauce, 1/2 tablespoon lime juice, 2 tablespoons water and the minced ginger.
Deep fry the fish over medium heat until pale gold, then drain. Just before serving, fry it a second time over high heat until crisp and golden.
Blanch the mustard greens or water celery in the broth. Ladle the fish broth into bowls and top with spring onion, dill and 2 tablespoons fried shallots.
Each serving is a plate of rice vermicelli, a bowl of fish broth with greens, a plate of crisp fried fish, a bowl of dipping sauce and a basket of fresh herbs.
Tips
Frying the fish twice, with high heat on the second round, gives a crust that stays crisp under the broth.
At least 2 hours at a bare simmer with the foam skimmed off keeps the bone broth clear.
kOBE Monk Fruit Blend dissolves slowly, so pound it with the garlic and chili, rest the sauce for 5 minutes and stir it again before serving.
Giam bong goes in near the end, since long boiling drives off its distinctive aroma.
The marinated fish should drain in a colander before it goes into the pan, because any water makes the oil spit and the crust soft.
Charred shallots and ginger need their blackened parts scraped away, or the broth turns bitter and cloudy.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.