Bánh Canh Chả Cá (Vietnamese Fish Cake Noodle Soup)
Món truyền thống · Vietnamese
A classic and comforting Vietnamese noodle soup featuring chewy tapioca noodles in a savory, aromatic broth, topped with flavorful homemade fish cakes and fresh herbs.
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
- Tapioca starch200g
- Rice flour50g
- White fish fillets (e.g., tilapia, cod)300g
- Shrimp paste1 tbsp
- Garlic3 cloves
- Shallots1
- Fish sauce2 tbsp
- Sugar1 tsp
- Chicken or fish broth1.5 liters
- Annatto seeds (for color)1 tbsp
- Scallions2
- Cilantro1/4 cup, chopped
- Chili peppers (optional)1-2
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the noodles: In a bowl, mix tapioca starch and rice flour. Gradually add hot water while stirring until a dough forms. Knead until smooth. Roll out thinly and cut into thick strands. Set aside.
- 2
Make the fish cakes: Mince the fish fillets. In a food processor, combine minced fish, shrimp paste, minced garlic, minced shallots, fish sauce, sugar, salt, and pepper. Process until smooth and elastic. Form into small patties or logs.
- 3
Cook the fish cakes: Heat a little oil in a pan. Add annatto seeds to infuse the oil with color, then remove seeds. Pan-fry the fish cakes until golden brown and cooked through. Alternatively, steam them.
- 4
Prepare the broth: Bring chicken or fish broth to a simmer. Season with fish sauce, salt, and pepper to taste.
- 5
Cook the noodles: Add the prepared tapioca noodles to the simmering broth. Cook for about 5-8 minutes, or until they float and are tender and chewy.
- 6
Assemble the soup: Ladle the noodles and broth into serving bowls. Top with the cooked fish cakes. Garnish with chopped scallions, cilantro, and sliced chili peppers.
