Vietnam fish cake, known for its delicious and diverse flavors, is a favorite among tourists looking to explore authentic Vietnamese cuisine. From the crispy, golden-brown texture of fried fish cakes to the fragrant, herb-infused variations found in regional specialties, these savory delights offer a true taste of Vietnam.
In this article, we will take you on a flavorful adventure through Vietnamese fish cakes, sharing insights to help you fully enjoy this wonderful dish on your trip.
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Contents
The Origins of Vietnam Fish Cake
Ancient Roots
‘Cha ca’ is a traditional Vietnamese fish cake with deep historical roots. Asian-style fish cakes typically contain fish combined with sugar, water, flour, and sometimes beef. They can also be made using fish powder and surimi, which are mixed, shaped, cooled, and then processed—often pounded and breaded by machine—to create the final product.

Modern Adaptations
In Vietnam, fish cakes are prepared in two main styles based on cooking methods. The first style involves using minced or ground fish—such as snakehead fish, basa, mackerel, anchovies, or barracuda—blended with herbs and spices like dill, pepper, and chili.
The mixture is then shaped into round or flat cakes and either steamed, fried, or steamed before frying for extra crispiness. This type of fish cake is widely enjoyed across Vietnam, with certain regions elevating it to a specialty, such as Nha Trang and Ly Son fish cakes.
Regional Variations
The preparation of ‘cha ca’ varies by region, with different types of fish and spice combinations reflecting local culinary traditions.
- Hanoi – ‘Cha Ca La Vong’: A renowned specialty of Hanoi, Cha Ca La Vong is traditionally made with catfish, which is sliced, marinated, grilled over charcoal, and then pan-fried in sizzling fat. This dish has been a signature offering of the Đoàn family at 14 Chả Cá Street since 1871.

- Hue – ‘Cha Ca Thac Lac’: In Hue, Cha Ca Thac Lac is made from the delicate meat of thác lác fish, which is skinned, deboned, and pounded into a paste. It is then shaped into balls and stir-fried, deep-fried, or used in hot pot dishes.
- Nha Trang – Southern-Style Cha Ca: In Nha Trang, fish cakes are often served with rice vermicelli and an assortment of fresh herbs, reflecting the coastal region’s vibrant seafood culture.
How to Make Cha Ca?
A Vietnam fish cake recipe typically includes:
- 500g fish
- 1 tbsp potato starch or cornstarch
- ½ tsp baking powder
- 100g dried onion (fried until golden)
- 1 small piece of ginger (chopped)
- Spices: Sugar, fish sauce, white pepper, seasoning powder, salt
Note: 100g of Vietnamese fish cake contains about 212 calories.
Steps to Make Crispy Fish Cakes
- Prepare the Ingredients – Clean, debone, and chop the fish. Soak in rice water for 15 minutes to reduce odor, then rinse and drain. Chop dill, fry dried onion, and prepare ginger.
- Marinate the Fish – Mix minced fish with salt, seasoning, and ginger. Add a little fat for better texture, then freeze for 10 minutes.
- Grind the Mixture – Blend the fish with dill, fried onion, cornstarch, baking powder, fish sauce, and spices until smooth.
- Shape & Steam – Form into cakes and steam for 20 minutes until firm. Let cool.
- Fry Until Golden – Heat oil in a pan, fry fish cakes over medium heat until crispy and golden.

Tips for Enjoying
Dipping Sauces
Enhance the flavor of fish cakes with a variety of dipping sauces, depending on your taste and side dishes:
- Chili sauce – Adds a spicy kick.

- Sweet and sour fish sauce – A balanced blend of tangy and savory flavors.
- Fish sauce – A classic choice that enhances the natural taste of the fish cakes.
Garnishes
Fish cakes are often served with fresh greens like lettuce, tomatoes, cucumbers, and coriander. These not only add color to the dish but also compliment the flavors and textures.
Cultural Context
The taste of fish cakes varies by region, with different spices and seasonings—some are sweeter, while others include more dill or extra spices. Prices also vary based on the type of fish used, typically ranging from 30,000-50,000 VND per 100g. Dishes featuring fish cakes, such as fish noodle soup, usually cost between 40,000-70,000 VND per portion.
Frequently Asked Questions
How to eat Vietnamese fish cake?
Vietnamese fish cake is a popular topping in noodle soups such as ‘bun thai’, ‘bun mam’ and hotpot. It is also enjoyed with rice, banhmi, or as a main dish served with fresh vegetables and sweet-and-sour fish sauce.
What is the famous fish dish in Vietnam?
Vietnam has many well-known fish dishes, including grilled fish, fish cakes, and fish soups. Some notable examples include:
- Cha Ca La Vong– A signature dish from Hanoi, featuring fried fish marinated in turmeric and dill, served with vermicelli, peanuts, and a dipping sauce.
- Cha Ca – Fish cakes made from fresh fish, potato starch, dill, and spring onions, typically deep-fried and served with soup, rice, or bánh mì.
- Cha Ca Noodles Soup – A thick noodle soup with fish cakes, commonly found in central Vietnam.
What is Bun Cha Ca in English?
Bun cha ca translates to “fish cake noodle soup” in English. It is a specialty of central Vietnam, particularly in Da Nang.
What is fish cake made of?
Fish cakes are made by mincing or grinding filleted fish or other seafood, mixing it with a starchy ingredient, and frying until golden. Asian-style fish cakes typically contain fish, salt, water, starch, and egg.
Conclusion
Vietnam fish cake, known as cha ca, is a must-try dish that captures the essence of Vietnamese cuisine with its rich flavors and delicate textures. Whether enjoyed in a fragrant noodle soup or grilled to perfection, “cha ca” offers an unforgettable taste of Vietnam’s culinary heritage.
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