Bánh Canh Chả Cá Lóc (Snakehead Fish Cake Noodle Soup)
85% chuẩn vị · Vietnamese
A regional variation of Bánh Canh Chả Cá, specifically using snakehead fish (cá lóc) for the fish cakes, known for its firm texture and delicate flavor, often found in Southern Vietnam.
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
- Snakehead fish fillets (cá lóc)300g
- Shrimp100g, peeled and deveined
- Garlic3 cloves
- Shallots1
- Fish sauce3 tbsp
- Sugar1 tsp
- Pork or chicken broth1.5 liters
- Annatto oil (optional, for color)2 tbsp
- Scallions2
- Cilantro1/4 cup, chopped
- Chili peppers (optional)1-2
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the noodles: Mix tapioca starch and rice flour. Gradually add hot water to form a dough. Knead until smooth, roll thinly, and cut into thick strands. Set aside.
- 2
Make the fish cakes: Mince snakehead fish fillets and shrimp. In a food processor, combine fish, shrimp, minced garlic, minced shallots, fish sauce, sugar, salt, and pepper. Process until a firm, elastic paste forms. Form into small patties.
- 3
Cook the fish cakes: Heat annatto oil (or regular oil) in a pan. Pan-fry the fish cakes until golden brown and cooked through.
- 4
Prepare the broth: Bring pork or chicken broth to a simmer. Season with fish sauce, salt, and pepper. Add a little annatto oil for color if desired.
- 5
Cook the noodles: Add the tapioca noodles to the simmering broth. Cook for 5-8 minutes until tender and chewy.
- 6
Assemble the soup: Ladle noodles and broth into bowls. Top with the snakehead fish cakes. Garnish with chopped scallions, cilantro, and sliced chili.
