Bun Ca Nha Trang – Vietnamese Fish Hot Pot
4-6 Serves
0:30
0:45
Moderate - You’ll be right
If you love seafood and noodle soups as much as I do, then Bun Ca Nha Trang is a match made in heaven. This iconic Vietnamese fish hot pot combines a light yet flavour-packed seafood broth with tender fish, prawns, squid, vegetables and rice vermicelli for a meal that's fresh, comforting and perfect for sharing.
The magic of Bun Ca Nha Trang is its beautifully clean fish broth. Using Glacier 51 Toothfish heads creates incredible depth of flavour, while pineapple and tomatoes add natural sweetness and gentle acidity to balance the richness of the seafood. Traditionally it’s served as a Vietnamese noodle soup in individual bowls but when served hot pot style, everyone cooks their seafood and your typical hot pot fixings at the table before enjoying it over thin rice vermicelli noodles.
With over 3,000 kilometres of coastline, seafood is central to Vietnamese cuisine, especially in coastal cities like Nha Trang. Just as Italy's Amalfi Coast is known for its seafood, Bun Ca is a dish that represents the flavours of this famous fishing city. Rather than relying on heavy seasoning, the broth lets the natural sweetness of the seafood shine.
Seafood and noodle soups are two of my favourite things to cook and eat, so this recipe ticks every box. It's light, fresh and full of flavour, but what I love most is serving it as a hot pot. It's the perfect excuse to gather everyone around the table and enjoy cooking together.
The key to a great Bun Ca is not overcooking the broth. Fish stock only needs a gentle simmer; too long and you'll lose the delicate flavour that makes this dish so special. Don't skip the pineapple and tomatoes either. They provide the sweetness, freshness and acidity that give Bun Ca its signature balance.
Finally, serve it hot pot style. Cooking the seafood at the table optimises the perfect cook for all the ingredients and makes the whole meal much more interactive.
If you're looking for an authentic Vietnamese seafood recipe, give this Bun Ca Nha Trang a try. Pick up some Glacier 51 Toothfish heads, gather your favourite seafood and discover why this coastal classic has become one of Vietnam's most loved noodle dishes.
Ingredients:
Fish Broth:
2kg Glacier 51 toothfish heads
4 tablespoon neutral cooking oil
2 Thai shallots or 1 small brown onion, crushed
3 cloves garlic, crushed.
½ pineapple cut into large slices.
½ tablespoon sea salt
3.5L water
5 medium tomatoes, cut into large wedges
½ pineapple cut into small chunks.
½ teaspoon anchovy salt or 2 tablespoons fish sauce
½ teaspoons sea salt
½ teaspoon MSG (optional)
2 teaspoons sugar
2 tablespoons fried shallots
1 teaspoon cracked white pepper
To serve:
500g mixed seafood/fish balls
300g raw prawns
1 medium Squid or 200g calamari rings
¼ cabbage, cut into medium pieces
360g enoki mushrooms
400-500g dried thin rice vermicelli noodles, boiled
Dipping sauce (optional):
6 tablespoon premium fish sauce
2 chillies, sliced
Special equipment:
Portable induction/gas cooktop
Small hot pot strainers
Method:
How to make fish broth:
1. Wash and remove any scales from Glacier 51 toothfish heads. Separate the toothfish wings/collars from the head and set aside
2. In a large stock pot, blanch tooth fish heads in hot water for 2 minutes to remove any impurities then strain and discard water.
3. With a small paring knife and your fingers/thumb remove the toothfish meat from the cheeks and set aside.
4. In the same pot on low-medium add cooking oil, Thai shallots, garlic and saute until lightly golden or fragrant then return toothfish heads and add large pineapple slices 3L water and bring to the boil then simmer for 40 minutes, then strain well.
5. Bring strained broth back to the boil and add small pineapple chunks and season with anchovy salt, sea salt and MSG to your taste. Simmer on low for 10 minutes then add tomatoes, remove from heat and garnish with fried shallots and cracked black pepper.
How to serve Bun Ca Hot pot:
1. Place bun ca broth on portable cooktop and bring to the boil then leave on a gentle simmer.
2. Surround the pot with the plates of the Glacier 51 toothfish wings/collar, Glacier 51 toothfish cheek meat, and remaining hot pot ingredients.
3. Add toothfish wings/collars into broth and cook for 8-10 minutes or until cooked through.
4. Add remaining protein and vegetables in small batches, cook or warm though and enjoy immediately.
5. To enjoy the noodles, add the boiled noodles into a small bowl and ladle over some of the bun ca broth.
6. Optional dipping sauce: Fish sauce with sliced fresh chilli.
