Da Nang Fish Vermicelli: The secret lies in the broth made from vegetables, not bones

Many people who eat bun cha ca (fish cake noodle soup) in Da Nang often wonder why the broth is clear yet still tastes sweet. Reason: Most of the restaurants here make broth from vegetables — red squash, cabbage, pineapple-scented herb, and tomato — instead of bone broth like in bún bò. Some restaurants add fish head and fish bones, but the main flavor foundation is still vegetables. That's why the broth is clear and sweet, and you won't feel heavy after eating. Fish cake comes in two types in the same bowl: steamed fish cake (soft, ivory white) and fried fish cake (golden, chewier). The fish used for fish cake is usually mackerel, anchovy, or mullet — you knead it by hand until it becomes elastic before pressing it into patties. The essential condiments are almost always fish sauce and minced garlic-chili. Add a small spoonful of fish sauce to your bowl and stir well — this is the crucial step that brings the noodle dish to life. Many tourists walk right past because of the unusual smell and miss out on something truly delicious. This dish is available all day, but mornings are best when the cakes are fresh from the oven. Expect to pay 25–40 thousand per bowl.