Bún Chả Cá Da Nang is Da Nang’s variation of the traditional Asian (Vietnamese) fish ball noodle soup. Unlike the Nha Trang’s version, it consists of mostly only two main ingredients; fish balls and noodles. Bún Chả Cá Da Nang is considered by most people to be lighter and more sour tasting, sometimes a little acidic but usually not very fishy. One can even find small chunks of sliced pineapple inside the bowl, giving the soup the more distinct flavour.
Few words of culinary wisdom
Bún Chả Cá is one of the most popular fish noodle soups in Vietnam. It comes in many different regional variations. The most common ones are Bún Chả Cá Nha Trang, Bún Chả Cá Da Nang and Bún Chả Cá Hanoi. Probably the biggest differentiator among these variations is either the inclusion or exclusion of some key ingredients and the slightly different taste of the broth.
Bún Chả Cá basically means “Noodle (Bún) Fish Cake (Chả) Fish (Cá). In other words, it is a pretty generic name for any dish that consists of these three key ingredients.
