Cha ca Chả cá Quy Nhơn
Quy Nhon's tuna fish cake, fried until chewy and crisp or steamed with a thin yellow egg layer. It is the same cake that goes into bún chả cá.
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Texture
The fried cake is smooth, soft, and chewy without being too fatty, and the steamed cake is the plainer of the two.
Taste
Pepper heat and the sweetness of the fish. The broth it goes into is clear, scented with grilled shallot and rock sugar, and some kitchens add bamboo shoot and straw mushroom. Some cooks add scallion and dill to the cake. Others leave the dill out.
How to enjoy it
Eat the steamed cake hot with chili sauce and a few herb leaves, or order it inside bún chả cá.
Where to try it
Quy Nhon. For the noodle bowl, go to Nguyễn Huệ.