Ingredients with Measurements:
- 500g fish fillet (catfish or cod)
- 500g pork bones
- 1 onion, peeled and halved
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon minced lemongrass
- 1 tablespoon shrimp paste
- 1 tablespoon chili paste
- 1 tablespoon annatto oil
- 1 tablespoon cornstarch
- 1 package of bánh canh noodles
- 1 bunch of scallions, thinly sliced
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Fine mesh strainer
- Blender or food processor
- Large mixing bowl
- Medium saucepan
- Large serving bowls
Step-by-step instructions:
1. In a large pot, add the pork bones, onion, salt, sugar, and fish sauce. Cover with water and bring to a boil. Reduce heat to low and simmer for 2 hours.
2. Remove the pork bones and onion from the pot and discard. Add the fish fillet to the pot and simmer for 10 minutes or until cooked through.
3. Remove the fish fillet from the pot and transfer to a blender or food processor. Add the minced garlic, ginger, lemongrass, shrimp paste, chili paste, annatto oil, and cornstarch. Blend until smooth.
4. Strain the fish broth through a fine mesh strainer and return to the pot. Add the fish cake mixture to the pot and stir to combine. Simmer for 10 minutes or until the fish cake is cooked through.
5. Cook the bánh canh noodles according to package instructions. Drain and divide among the serving bowls.
6. Ladle the fish cake soup over the noodles in each bowl.
7. Garnish with scallions, cilantro, and a lime wedge.
- Time:
Preparation time: 30 minutes
- Cooking time: 3 hours
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 30g
- Protein: 30g
Substitutions for ingredients:
- Pork bones can be substituted with chicken bones or beef bones.
- Fish fillet can be substituted with shrimp or squid.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add sliced mushrooms or baby bok choy to the soup for extra flavor and nutrition.
- Use different types of noodles such as udon or rice noodles.
- Add a boiled egg or sliced pork belly as a topping.
Tips and tricks:
- Use a spoon to skim off any foam or impurities that rise to the surface of the soup while simmering.
- To make annatto oil, heat 1/4 cup of vegetable oil with 1 tablespoon of annatto seeds in a small saucepan over low heat until the oil turns a deep red color. Strain the oil and discard the seeds.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with the noodles and fish cake visible on top.
Garnishes:
- Scallions, cilantro, and lime wedges
Pairings:
- Serve with a side of steamed rice or a crusty baguette.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, add more cornstarch to thicken it.
Food safety advice:
- Make sure to cook the fish and pork bones thoroughly to avoid any foodborne illnesses.
Food history:
- Bánh canh chả cá is a popular Vietnamese noodle soup that originated in the southern region of Vietnam.
Flavor profiles:
- Savory, slightly sweet, and spicy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Vietnamese