Recipe For Pan Fried Catfish Fillets (Bun Ca Chien)

Catfish is a very inexpensive piece of seafood that is widely available in Vietnam. I went to Vietnam 10 years ago and I remember all the seafood that we had. When we came to visit Cantho, the town where my mom was born, we had a lot of fried fish that was freshly caught from the Mekong River.

The dish is called bún cá chiên (litterally a cold rice vermicelli noodles with fried fish in Vietnamese) served with nước mắm (fermented fish sauce), fresh and pickled vegetables. This dish is ultra easy to make and is delicious.

This is a simple recipe but like all simple things, each detail really counts. It’s a very healthy dish as well.

1. Info for Pan Fried Catfish Fillets (Bun Ca Chien)

• Cook Time: 25 mins
• Total Time: 45 mins
• Servings: 6
• Calories: 327 kcal

2. Ingredients for Pan Fried Catfish Fillets (Bun Ca Chien)

• 2 lbs catfish fillets
• 2 tsp kosher salt
• 3 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper, to taste
• 1 tablespoon all-purpose flour
• 3 tsp garlic, finely minced
• 7 Tbs canola oil
• 1 tsp butter
• 4 cloves garlic, halved

3. Directions:

1. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
2. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
3. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spic
4. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
5. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
6. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. T
7. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
8. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
9. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be
10. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
11. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
12. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eat
13. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
14. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
15. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten w
16. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
17. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
18. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with
19. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
20. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
21. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with chop
22. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
23. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
24. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with chopstic
25. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
26. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
27. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with chopsticks o
28. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
29. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
30. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with chopsticks of co
31. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
32. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
33. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with chopsticks of course
34. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
35. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
36. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with chopsticks of course!
37. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
38. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
39. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with chopsticks of course!
40. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
41. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
42. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with chopsticks of course!
43. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
44. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
45. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with chopsticks of course!
46. Bon
47. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
48. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
49. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with chopsticks of course!
50. Bon app
51. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
52. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
53. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with chopsticks of course!
54. Bon app&eac
55. Wash the fish and pat dry with paper towel. Cut fish into 4 x 1 1/2 inch rectangular sticks. Place in a large shallow container. Season the fish with all the spices (salt, minced garlic and cayenne). Marinate the fish for no more than 30 minutes. Spread a tablespoon of oil evenly in the dish.
56. Lightly coat all the dish with flour using a mesh sifter / strainer. In a skillet, heat the oil and fry the garlic cloves. Remove the garlic and set aside. Once the oil has a nice garlicky flavor, add the butter over medium heat. Gently shake the excess flour off  each piece of fish. Get about half of the fish sticks in the skillet. Make sure the fish sticks don’t touch each other. Jiggle the pan to make sure the fish does not stick to the bottom of the pan and is totally coated with oil. Cook until lightly golden for about 2-3 minutes, flip each piece (I use chopsticks which I find easier to maneuver) and cook the other side for another 2-3 minutes until crispy lightly golden. Jiggle the pan again. Place the fish sticks on a paper towel. To check the “doneness”, cut one fish stick in two.  The color of the meat should be white and opaque.  If it’s still clear to translucent, put it back in the oil. Repeat with remaining uncooked fish sticks.
57. Place in a serving platter. In one plate, place thin rice vermicelli noodles. In another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and mint, and pickled vegetables like carrots, baby shallots and turnips. Fill a bowl with nước mắm and another with crushed, salted peanuts. It’s family style – everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the fish. Pour the nước mắm sauce, add the coriander and mint and sprinkle some peanuts to garnish. Lastly add sliced red bird chili if you like it spicy. To be eaten with chopsticks of course!
58. Bon appé