Buy vietnamese fishcake online

Vietnamese fishcake, known as chả cá or fish sausage is a common ingredient in Vietnamese cuisine made from ground white fish, starch, water, sugar, and salt. It is often used in soup, stir fry or noodle dishes.

You can buy it at Weee! Asian Market, www.sayweee.com.

Vietnamese fishcake is commonly used in various dishes like soups, stir-fries, salads, and noodle dishes.

Vietnamese fishcake can usually last 3-5 days in the fridge if stored properly.

White fish, such as basa or tilapia, are commonly used in the making of Vietnamese fishcake.

You can slice it and add it to soups, noodle dishes, or stir-fries, or grill it and serve as is.

Vietnamese fishcake has a mild fish flavor with a distinctive chewy, slightly rubbery texture.

It's recommended to thaw frozen Vietnamese fishcake in the refrigerator overnight.

Vietnamese fishcake is made by grinding or mincing white fish, combining it with tapioca starch, water, sugar, and salt, and then steaming, frying or grilling it until it forms a firm, chewy texture.

Yes, traditional Vietnamese fishcake using tapioca starch instead of wheat flour is gluten-free.

Substitutes can include shrimp, tofu, or other types of processed fish cake from different cuisines.

Yes, you can freeze Vietnamese fishcake for up to 3 months. Remember to pack it properly to prevent freezer burn.

Vietnamese fishcake is a good source of protein, but it can be high in sodium so it should be consumed in moderation.

No, Vietnamese fishcake is not intended to be eaten raw. It should be properly cooked before consumption.

Yes, Vietnamese fishcake should be refrigerated for both food safety and to extend its shelf life.

Yes, you can reheat Vietnamese fishcake either by simmering in soups, frying or microwaving.