Bun cha ca Bún chả cá Quy Nhơn
Fish cake in a broth of fish bone and fish head, usually tuna or sailfish rather than pork, with a chili sauce particular to Binh Dinh. The broth is gently sweet and not fishy, and fried and steamed cakes share the bowl.
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Fried cake and steamed cake share the bowl: soft and smooth from the round and steamed pieces, chewy from the fried piece.
Taste
The broth is gently sweet. The tuna or sailfish bone broth is naturally sweet, rich, and not fishy, and the dip is chili sauce with pickled shallot.
How to enjoy it
Dip the cake in the chili sauce, keep the herbs in the bowl, and take a sip of broth with each bite.
The herbs are lettuce, shredded cabbage, a few banana-flower strands, bean sprouts, and mint, with pickled shallot beside the chili. Some cooks put chopped scallion and dill in the cake. Others leave the dill out.
Where to try it
Nguyễn Huệ, in the center. Number 26 is the provincial museum, not a stall.