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Vietnamese Thick Noodle Soup With Fish Recipe

Bánh Canh Cá Lóc Recipe (Vietnamese Thick Noodle Soup with Snakehead Fish)

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
Keyword: Bánh Canh Cá Lóc, Vietnamese Thick Noodle Soup with Snakehead Fish
Level of Difficulty: Medium
Dietary Preference: None
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 5 servings
Calories: 221kcal

Equipment

  • Pot
  • Pan
  • Mortar and pestle
  • Knife
  • Chopping Board
  • Ladle
  • Slotted Spoon
  • Wooden Spoon

Ingredients

Main ingredients

  • 1.8 pounds snakehead fish
  • 1.1 pounds pork bones

Condiments and spices

  • 0.2 pound chive bulbs
  • 0.3 pound shallot, garlic
  • 1.06 ounces 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 Vietnamese Banh canh noodles
US Customary - Metric

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 thick 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 bánh canh (Vietnamese thick 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: 221kcal | Carbohydrates: 15g | Protein: 35g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 82mg | Sodium: 2.057mg | Potassium: 686mg | Fiber: 2g | Sugar: 11g | Vitamin A: 913IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 2mg