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Crispy Shrimp and fish patty with vermicelli in soup
The combination of the
herbs and the Shrimp & fish patty make this soup a winner. Certainly a soup to
try even if you think that you do not like fish. This soup is really
about the melding of the ingredients as you eat it. The soup is not
like Pho, in that Phos’ taste is really a result of the cooking of the broth. Once the mixture of spices, herbs, meat and vegetables is cooked
the favour is set.
The Shrimp and fish patty soup is truly a dish created after the cooking, in that
the ingredients are cooked separately then brought together just before
serving. Each ingredient has its own flavour to add to the dish and
this melding results in the end flavour. Even when you get the dish you
have to do some of the finish work. The various ingredients are served
unmixed in the soup and you have to mix them around to finish the
melding of the flavours. Some of the ingredients such as the crispy
garlic and dill slowly add more flavour as you eat the dish. So again
this soup has its own character that adds to the experience of enjoying
A chicken based soup
broth that compliments the other ingredients and is not over powering
them. When the ingredients are assembled the soup blends the
to create a truly delicious taste. This is not a canned or powdered
broth rather it is made from scratch.
Deep fried Shrimp and fish patties
These delicious Shrimp and fish patties are made at the restaurant with fresh ingredients. So the only
place you can get these hand made patties is at Mui Ngo Gai.
A mixture of prawns and fish ground into a paste then mixed with dill and a secret blend of spices / herbs.
The mixture is then hand formed into patties and deep fried in canola oil.
I like to eat one or
two before I mix them in as their taste alone is something to be
enjoyed too. Then stir them in to add to the flavour of the soup and
for them to gain flavour from the other ingredients
My taste opinion
What can I say? this
is one of my favorite soups right now. I eat a bowl about every two
days. If you are thinking fish yuck then you have not tasted this soup.
Even I a beef lover love these fish cakes.
This soup really needs
no additions as far as I am concerned. All that I do put in is the bean
sprouts (protein) and maybe a squeeze of lime.
Close up of the patties
Fish and shellfish are excellent sources of protein that are low in
fat. A 3-ounce cooked serving of most fish and shellfish provides about
20 grams of protein, or about a third of the average daily recommended
protein intake. The protein in fish is of high quality, containing an
abundance of essential amino acids, and is very digestible for people
of all ages. Seafood is also generally lower in fat and calories than
beef, poultry or pork.
Fish Nutritional Facts
Nutrition experts recognize canola oil as having the best fatty acid
ratio. Research indicates the fatty acid composition of canola oil is
most favourable in terms of health benefits and as a part of a
nutritionally balanced diet.
When canola oil is compared to other oils in today's market, canola oil
has the lowest level of saturated fat (7%), it is relatively high in
monounsaturated fat (61%), and canola oil has a moderate level of
polyunsaturated fat (22%).
Canola oil counsel
What is the best cooking oil? The two clear winners are olive oil, and canola oil.
Both oils contain the best fat composition, with canola being slightly
better than olive oil. Sure, both types of oil has many uses, where
olive oil is especially good for dressings, and canola oil for
stir-frying. However, canola oil is a clear winner for many purposes
mainly because it has very little (if any) taste of its own.
Canola Oil - Learn About Canola Oil