Salmon cakes with dill and garlic (Chả cá salmon) from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (page 126) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on May 16, 2024

    These ended up being OK but not great. They had the proper texture for a Vietnamese style fish cake, and I like the use of egg whites, which made the fish cake light. I also appreciated that the cakes were steamed before frying or baking, which also contributed to the lightness. However, I felt the seasoning was off. Fish cakes are not meant to be highly seasoned, but these were bland to the point of absence. I'd like to perhaps play with the texture of these cakes and the seasoning in other versions.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.