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Salmon Bun Cha

  • Salmon burger
  • Active Time:15 min
  • Total Time:45 min
  • Servings:4
  • Difficulty:Intermediate

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

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.

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