



What are some different methods for grinding or processing the fish to make the paste for "chả cá"?
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what is bun cha ca
- Are there any books, documentaries, or websites that you would recommend?
- How should "bún chả cá" be stored if there are leftovers?
- Are there different grades of fish sauce used in Vietnamese cooking?
- Besides salt and pepper, are there any other spices or herbs that are typically used?
- What ingredients contribute to the broth's flavor?
- Are there "bún chả cá" food trucks or stalls in other countries?
- Can you describe the fish cake ("chả cá") component of the dish?
- At what time of day is "bún chả cá" typically eaten in Vietnam?
- How should the noodles be cooked for "bún chả cá"?
- Is fermented fish sauce used in some regional variations of "bún chả cá"?
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