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Chả cá is one of those dishes that’s as comforting as it is versatile. I love making these whenever I’m on a high-protein kick because they’re satisfying, packed with flavor, and make the perfect grab-and-go snack. Traditionally, chả cá is used in many Vietnamese noodle soups, but I often find myself just frying up a batch to snack on throughout the week.
You can use mackerel or any firm white fish, but in my kitchen, I usually go for tilapia because it’s easy to find at the local supermarket. The result is just as delicious—light yet savory, with that signature springy, bouncy texture that Vietnamese fish cakes are known for.
The process might seem simple, but the secret is all in the technique. To achieve that dense, chewy consistency, I remove the air pockets by slamming the fish paste onto the surface about ten times—yes, literally slamming it! It’s oddly satisfying and completely worth it. And when blending, don’t forget to add ice cubes—they help keep the mixture cold while pureeing so the proteins bind properly and the fish cakes stay springy instead of mushy.
What I love most about chả cá is how endlessly versatile it is:
- Serve it with steamed rice for a comforting meal.
- Add it to noodle soups like bún or hủ tiếu for extra protein and texture.
- Stuff it in a bánh mì for a twist on the classic sandwich.
- Wrap it in rice paper rolls (I wrap almost everything in rice paper) with herbs and lettuce for a fresh, light bite.
- Or toss it into a vermicelli noodle salad with plenty of herbs and pickled vegetables.
You can even roll the mixture into fish balls instead of patties. Drop them straight into a simmering broth, and once they float, they’re done—soft, bouncy, and full of flavor.
Whether you’re frying, boiling, or rolling them up, these fish cakes are a staple that never disappoints. They’re humble, nourishing, and full of that familiar Vietnamese comfort I grew up with.
Vietnamese Fish Cakes – Chả Cá Chien
Ingredients
- 1.5 lbs tilapia or mackerel, cut into one inch pieces
- 1 Tbsp fish sauce
- 1 Tbsp mushroom powder
- 1 garlic clove, roughly chopped
- 1 tsp sugar
- ¼ tsp black pepper
- 1 egg white
- 2 green onions, white part only, chopped
- 6 ice cubes
Instructions
- Put cut up tilapia pieces in freezer and let it semi freeze for an hour.
- In a food processor, add semi frozen fish pieces along with the rest of the ingredients along with 6 cubes of ice. Puree until it becomes a smooth paste, around 3 minutes.
- Add cooking oil to your hands (so fish puree does not stick) and remove the fish paste from food processor. Shape it into a ball, and then on a clean surface area, slam the fish paste with your oiled hand onto the surface. Repeat for 10 times. This will remove the air pockets from the fish paste.
- Scoop out ¼ cup of the fish paste and shape into a ball, then flatten it. Another alternative is to just do one large round patty. I like to do individual portions.
- Add oil to a pot, filling it no more than halfway but do a 1/3 or less. Heat oil to 350 degrees. Gently add fish cakes to the oil and fry until they are nice and golden brown, around 5 minutes. Constantly turn fish cakes over so they brown evenly.
- You can serve these fish cakes with steamed rice, or use them for noodle soups, etc.
- Alternatively, you can make fish balls with this recipe, and instead of frying them you will just add them to your soup broth. First bring soup broth to a boil, then add the fish balls. You will know the fish balls are cooked when they start floating to the top.
Nutrition
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