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Central Vietnamese Banh Canh with Snakehead Fish
Rate this recipeThis snakehead fish banh canh is also very simple. The key is that the snakehead fish must be fresh for the noodle soup to taste good.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
60 minutes
Servings
4
Level
Medium
Ingredients
Large snakehead fish
1 whole
Banh canh noodles
1 kg
Leeks
1 stalk
Fish cakes
200 g
Spring onions
1 stalk
Ginger
1 piece
Implementation Steps
01
- Clean the fish and separate the flesh from the bones.
- Finely chop the spring onions.
- Finely chop the leeks.
- Thinly slice the fish cakes.
- Finely chop the spring onions.
- Finely chop the leeks.
- Thinly slice the fish cakes.
02
- Thinly slice the ginger.
- Put a pot on the stove and add the fish bones and ginger slices.
- When the water boils, add the fish flesh and season with salt, seasoning powder, sugar and fish sauce.
- Cook for about 25 minutes until the fish is done, then lift it out and cut into pieces.
- Put a pot on the stove and add the fish bones and ginger slices.
- When the water boils, add the fish flesh and season with salt, seasoning powder, sugar and fish sauce.
- Cook for about 25 minutes until the fish is done, then lift it out and cut into pieces.
03
- Blanch the banh canh noodles in another pot; when they're cooked, lift them out.
04
Put the noodles in a bowl, ladle over the broth and top with fish, and you have a delicious bowl of snakehead fish banh canh.
Good luck!
Good luck!
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