Ingredients with Measurements:
- 1 lb. fish (catfish or snakehead), cleaned and cut into 2-inch pieces
- 1 lb. fresh rice noodles (banh canh)
- 6 cups water
- 1 onion, peeled and halved
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, bring 6 cups of water to a boil.
2. Add the onion, garlic, fish sauce, salt, sugar, and black pepper to the pot and stir to combine.
3. Add the fish to the pot and let it cook for 5-7 minutes until it is fully cooked.
4. Remove the fish from the pot and set it aside.
5. Add the fresh rice noodles to the pot and cook for 3-5 minutes until they are tender.
6. Use a ladle to transfer the noodles and broth to soup bowls.
7. Add a few pieces of fish to each bowl.
8. Drizzle a little vegetable oil over each bowl.
9. Garnish each bowl with chopped scallions and cilantro.
10. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Boil
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 5g
Protein: 20g
Carbohydrates: 45g
Fiber: 2g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Fish: You can use any white fish that is firm and meaty, such as cod or halibut.
- Rice noodles: You can use dried rice noodles if fresh ones are not available.
- Vegetable oil: You can use any neutral oil, such as canola or grapeseed oil.
Variations:
- Bánh Canh Cua: Substitute the fish with crab meat.
- Bánh Canh Giò Heo: Substitute the fish with pork hock.
Tips and tricks:
- Use fresh rice noodles for the best texture.
- Be careful not to overcook the fish, as it can become tough and dry.
- Adjust the seasoning to your taste.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with additional cilantro and scallions.
Garnishes:
Chopped scallions, cilantro, and lime wedges.
Pairings:
Serve with a side of steamed rice and a vegetable stir-fry.
Suggested side dishes:
Steamed rice and vegetable stir-fry.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the fish is overcooked, reduce the cooking time or use a different type of fish.
Food safety advice:
Make sure to clean the fish thoroughly before cooking and store any leftovers in the refrigerator.
Food history:
Bánh Canh Cá is a traditional Vietnamese noodle soup that is popular in the southern region of the country.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve the soup hot with steamed rice and lime wedges on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese