Bánh Canh Cá Lóc Miền Tây (Mekong Delta Style Snakehead Fish Noodle Soup)
85% chuẩn vị · Vietnamese
A regional variation of Bánh Canh Cá Lóc from the Mekong Delta, often featuring a richer, slightly sweeter broth and sometimes incorporating ingredients like shrimp or pork ribs for added depth. This version focuses on the characteristic flavors of the region.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- snakehead fish fillets400g
- pork ribs (optional)200g
- shrimp (optional)150g
- tapioca starch150g
- rice flour50g
- shallots4 cloves
- garlic4 cloves
- ginger1 inch piece
- fish sauce4 tbsp
- rock sugar1.5 tsp
- annatto oil2 tbsp
- dill1/2 bunch
- chives1/4 bunch
- fried shallotsfor garnish
- saltto taste
- black pepperto taste
- water1.8 liters
Các bước
- 1
Prepare the broth base: If using pork ribs, boil them first to create a richer stock. Discard the first boiling water. Add fresh water, ginger slices, and simmer the ribs for 45 minutes. Strain the broth.
- 2
Prepare the noodles: Mix tapioca starch and rice flour with a pinch of salt. Gradually add warm water to form a smooth dough. Knead well. Roll out thinly and cut into thick strands. Set aside.
- 3
Prepare the fish and shrimp: Cut fish into chunks and marinate with fish sauce and pepper. Peel and devein shrimp.
- 4
Flavor the broth: Add sautéed minced shallots and garlic to the pork stock. Stir in fish sauce, rock sugar, and annatto oil. Bring to a gentle simmer.
- 5
Cook the ingredients: Add marinated fish chunks to the simmering broth. Cook for 5 minutes. Add shrimp and cook for another 2-3 minutes until pink. Skim any impurities.
- 6
Cook the noodles: Add the prepared tapioca noodles to the broth. Cook until they float and are tender and chewy, about 5-8 minutes.
- 7
Assemble and serve: Ladle the soup with noodles, fish, and shrimp into bowls. Garnish generously with chopped dill, chives, and fried shallots. Serve hot.
