The flavorful salmon patties in this Bun Cha are made with our salmon burger meat, the delicious result of scraping salmon frames after filleting, typically with a spoon. Served with chilled noodles, a fish sauce based sauce, and fresh vegetables and herbs, this Vietnamese-inspired dish is full of sweet, spicy, and umami flavors
Ingredients
For the Salmon Patties
1 pound salmon burger meat Available in Our Seafood Subscription Box
1 egg, lightly beaten
2 tablespoons fish sauce
2 tablespoons sugar
1-2 garlic cloves minced (about 1 tablespoon)
1 large shallot, minced
For the Sauce (Nuac Cham)
½ cup warm water
2 tablespoons sugar
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
1 garlic clove, minced
1 Thai chile, seeded and minced (or substitute ½ teaspoon red chile flakes or 1 teaspoon garlic chile sauce) (optional)
For Serving:
1 package thin rice vermicelli noodles (or substitute angel hair pasta)
Carrots, cut into matchsticks
Cucumbers, sliced
Scallions, chopped
Basil
Mint
Thai chiles, sliced (optional)
Directions
Make the Patties
Combine all patty ingredients in a medium bowl. Mix thoroughly with your hands until the mixture starts to stick together. Cover and set in the refrigerator for at least 30 minutes (can be kept for up to a day).
Make the Sauce
While the meat is resting, combine all the sauce ingredients in a bowl or measuring cup and set aside (this can also be made a day in advance).
Cook the Noodles
Prepare the rice noodles according to the package instructions and then drain and run cool water over them to stop the cooking. Set aside.
Cook the Salmon Patties
Divide the salmon into 8 pieces. Roll them in a small ball and flatten slightly.
Heat a nonstick or cast iron skillet with 1 tbsp neutral oil over medium high heat. Cook until well browned on both sides (about 4 minutes each).
Finish and Serve
To serve, add the cooled noodles in a bowl and top with 2 of the patties. Serve with herbs, and other garnishes along with the nuoc cha to spoon over the top and/or for dipping.
