Bun Cha Ca is a specialty of Da Nang and a traditional Vietnamese noodle soup topped with fish cakes. The broth for this noodle soup is traditionally prepared with fish or pork bones and tomatoes, while the fish cakes should be prepared from dense, meaty, and firm white fish fillets. Other common ingredients in the soup include vermicelli noodles, fish sauce, shallots, garlic, cilantro, dill, mam tom shrimp paste, and black pepper. The hot broth is ladled over the noodles, and the dish is then topped with fish cakes.
Bun Cha Ca is especially popular in seaside towns. White fish in either fillet or fish cake form, pairs exceptionally well with the many white wines, but in particular Chardonnay.
The unoaked Chardonnays are clean and crisp with sharp citrus and apple flavors, the oaked Chardonnays have riper tropical fruit and vanilla flavors which compliment the full flavours of the hot soup Bun Cha Ca.
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