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Vietnamese Thick Noodle Soup With Fish Recipe

Vietnamese Thick Noodle Soup With Fish (Bánh Canh Cá Lóc)

Vietnamese thick noodle soup with fish has everything you want in a heart-warming soup. The flavorful snakehead fish is bathed in pork broth filled with an umami flavor to create a dish you can't stop eating!
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Course: Main Course
Cuisine: Vietnamese
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 5 servings
Calories: 64kcal

Ingredients

Main ingredients

  • 1.8 pounds (800 grams snakehead fish
  • 1.1 pounds (500 grams) pork bones

Condiments and spices

  • 0.2 pound (100 grams) chive bulbs
  • 0.3 pound (150 grams) shallot, garlic
  • 1.06 ounces (30 grams) rock sugar
  • 6 teaspoons fish sauce
  • 3 teaspoons cashew oil
  • 4 teaspoons soup powder
  • 1 teaspoon pepper
  • 1 teaspoon chili powder
  • 3 teaspoons brown sugar
  • 3 teaspoons salt
  • 0.5 teaspoon turmeric powder
  • 1 small ginger

Vegetables

  • Common knotgrass
  • White cabbage, onion, white radish, laksa leaves, scallions, and coriander
  • 1.1 pounds (500 grams) Vietnamese Banh canh noodles

Instructions 

  • Mince the shallots and garlic and divide them into 2 parts
    Minces The Shallots And Garlic
  • Mince the coriander, scallions, and laksa leaves, keeping the roots.
  • Slice the white radish into pieces and thinly grate/chop the cabbage.
  • Crush the chive bulbs and separate them into 2 parts.
    Prepare The Spices And Vegetables
  • Fille the snakehead fish on both sides, then cut the fillets into 1.2 to 1.6-inch (3 to 4-cm) pieces.
    Cut The Fillets
  • Marinate the fish soup powder, turmeric powder, salt, brown sugar, chili powder, fish sauce, cashew oil, minced shallot, garlic, and crushed chive bulbs for 15 minutes.
    Marinate The Fish
  • Blanch the pork bones in boiling water with scallions for 2 to 3 minutes. Transfer them to cold water and wash off the residue.
  • Pour water together with the pork bones, onions, coriander and scallion roots, white radish, and ginger into a large pot.
  • Add the fish bones and cook for 45 minutes to 1 hour over medium heat, skimming frequently.
    Make The Broth
  • Fry the crushed chive bulbs, minced garlic, and shallot with olive oil until fragrant. Remove from the pan.
  • Stir fry the fish in the same pan for 10 to 15 minutes or until fully cooked and fragrant. Add a small bowl of water or pork broth to prevent the fish from drying.
    Stir Fry The Fish
  • Blanch the Banh canh noodles for 30 to 40 seconds.
  • Remove all the vegetables, spices, and fish bones from the stock pot. Season the broth with fish sauce, brown sugar, salt, soup powder, and rock sugar.
    Finishing Up The Dish
  • Place the fish over the Banh canh noodles, then pour in the broth. Sprinkle some scallions, coriander, laksa leaves, and fried onions on top.
  • Serve the soup noodle with fresh vegetables, chili fish sauce, and Shacha sauce.
    Present And Serve

Video

Notes

  • Wash off the pork bones' residue and congealed blood carefully to ensure a clear and tasty broth.
  • You can use udon noodles instead of Banh canh noodles.
  • Cooking the noodles inside the stock pot will result in a thicker broth.
  • Don't cook the broth at an overly high temperature because you'll cloud it.
  • Too much water will make your broth bland and flavorless, so be careful when adding water.

Nutrition

Calories: 64kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1972mg | Potassium: 193mg | Fiber: 2g | Sugar: 11g | Vitamin A: 913IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 1mg