This post may contain affiliate links. See disclosure for details.
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
- 1 green onion
Instructions
- Place the fish in a medium size bowl, add marinade mix and rub together to coat the fish evenly.
- NOTE: turmeric stains everything so please make sure to wear gloves Also, use a bowl that you don’t mind getting stained.
- Set bowl aside and let it sit at room temperature for an hour.
- In a large pan, on medium high heat, add ½ cup of oil and fry half of the fish pieces, so you are frying in one single layer to create a nice browning, for 3 minutes on each side. Remove fish from pan and repeat the process with the remaining half. Add more oil to the pan and saute onions and the one inch green onions. Cook the onions for a couple of minutes, then gently add the fish and cook for two additional minutes, lightly tossing. When done, remove pan from heat and sprinkle dill, fried shallots and chopped peanuts on top. Drizzle green onion oil and serve immediately.
- I like to eat this with vermicelli noodle salad (consisting of noodles, cucumbers, julienned carrots and shredded red leaf lettuce) and fish dipping sauce. You can also eat it over rice, or wrap it with rice paper roll and dip with fish dipping sauce.
Nutrition
Did you make this recipe? Give it a star rating below!