If using fresh fish, freeze it for at least 4 hours until it’s semi-frozen — firm but still sliceable with a knife. If using frozen fillets, leave them out at room temperature for about 20 minutes until they reach a semi-frozen state (cold and firm, but not rock solid).

Cut the fish into small chunks for easier and safer processing.

Add the semi-frozen fish to the food processor and begin blending. Stop every 3–5 minutes to let the machine rest and to check the temperature of the fish. Continue until the fish becomes a smooth, sticky paste. Photo 1: after blending for 5 minutes; photo 2: when the fish cake is ready for next steps.

If the fish warms up during blending, add 1–2 ice cubes to cool it down, or place the whole food processor bowl together with fish in the freezer for 30–60 minutes before resuming. Keeping the fish cold is crucial — it directly affects the springy texture of the finished chả cá.

Once you reach a smooth consistency, add fish sauce, garlic, pepper, salt, tapioca starch Blend again for 1–3 minutes until everything is evenly combined.

You can also toss in some whole peppercorns and and finely chopped dill for added texture and aroma.

Fish paste is very sticky, so oil your hands generously before shaping it. I recommend wearing gloves to prevent stickiness. Shape the paste into round balls, round cakes or flat patties.

To fry: Heat oil over medium heat and pan-fry until both sides are golden and the inside is cooked through.

To steam: Steam the patties for 15–45 minutes depending on thickness. Use a toothpick to check — if it comes out clean, they’re done.

The final Vietnamese fish cake (cha ca) has to be elastic and chewy, not crumbly.

Enjoy chả cá sliced into bite-sized pieces, served as a snack with chili sauce, in a rice meal, or as a topping in noodle soups.

You can freeze cooked Vietnamese fish cakes for up to 6 months. It’s best to cut them into serving-size portions, pack them into freezer-safe bags, label them with the date, and store in the freezer. Try to use them sooner for the best texture.