2 ways to make delicious soft wheat flour noodle soup with clear, flavorful broth

Prepare the ingredients

Pork bones you bought should be washed very clean with salt, then rinsed with cold water and drained.

Next, put a pot of water on the stove, when the water boils, add the pork bones and blanch for about 5 minutes, then remove and let it drain.

Shallots, garlic, and lemongrass should be washed, peeled, and minced.

Chili should be washed, stemmed, and minced. Onion should be peeled, washed, and drained.

Shallots and coriander should also be washed and chopped finely. The coriander roots should be washed clean and kept to cook the broth.

Prepare and Marinate Snakehead Fish

After purchasing the snakehead fish, you need to scale it thoroughly and remove all the internal organs from its belly.

Next, cut off the tail, fins, and gills, and trim the head. Then, use salt to rub all over the fish’s body to remove the slime and dirt.

After cleaning the fish, gently use a knife to remove the skin completely. Next, cut the fish meat and keep the belly part to make broth.

The fish meat has been deboned; cut it into bite-sized pieces, about the size of 3 finger joints.

Put the fish meat into bowl along with 1/2 tablespoon minced garlic, 1/2 tablespoon minced shallots, 1/3 teaspoon minced chili, 1/2 cup minced green onion, 1 tablespoon sugar, 1 tablespoon fish sauce, 2 tablespoons annatto oil, and 1/2 tablespoon pepper, then mix all the seasonings with the fish.

Marinate the fish for 20 minutes to allow it to absorb the flavors.

Cook the broth

Add about 2 liters of filtered water to the pot and place it on the stove to boil.

When the water boils, add the blanched pork bones, along with the onion and cilantro roots, and simmer for 30 minutes over medium heat.

Then, add the fish fillets and continue to simmer until the water boils again.

Stew the snakehead fish

Heat a frying pan on the stove and add 2 tablespoons of cooking oil.

When the oil is hot, add the remaining minced onion, garlic, and shallots, and fry until golden and fragrant, then add the marinated fish and stir-fry for about 2 minutes.

Next, add 1 bowl of boiling water (rice bowl size) to the pan, cover, and continue to cook for about 10 minutes until the fish is boiling, then turn off the heat.

Making Wheat Flour Noodles

You put 500g of all-purpose flour into a large bowl and gradually add 400ml of water, then start kneading the dough.

Knead for about 10 – 15 minutes until the dough forms a ball that no longer sticks to your hands, then cover the bowl tightly with plastic wrap and let it rest for 10 – 15 minutes.

After that, you sprinkle some dry flour on the cutting board or table, take the dough out, and cut it into even pieces.

Next, use the dry flour to coat the rolling pin, then roll the dough out into a thin and long piece about the length of one arm.

Use a knife to cut the dough into long strips about 1/2 finger width.

Finally, place the cut dough strips in a bowl with a bit of dry flour to prevent them from sticking together.

Cooking the bánh canh

When the broth pot is boiling in step 3, add the prepared bánh canh into the pot and gently stir with chopsticks to avoid breaking the bánh canh strands.

Cook the bánh canh for about 5 minutes until the strands separate and float to the surface, then add 2 teaspoons of sugar, 3 teaspoons of seasoning powder, 1/2 teaspoon of salt into the pot and bring to a boil.

After boiling for about 5 – 7 minutes, add the sautéed snakehead fish and cook for another 10 minutes until the pot boils again, then turn off the heat.

Final product

So the hot wheat flour bánh canh with snakehead fish is completed. Serve the bánh canh and fish in a bowl, then sprinkle some finely chopped green onions and cilantro on top to enjoy.

The hot bánh canh combined with the sweet and light broth from bones and fish fillets. Additionally, the chewy wheat flour bánh canh pairs well with the firm and well-seasoned fish and delicious pork bones, making it very appealing.

Prepare the ingredients

Wash the pork ribs and rub them with salt for about 1 minute, then rinse with clean water and drain.

Clean the quail eggs and let them drain. Wash the shallots, peel them, and let them drain.

Clean the shrimp, soak them in salt water for 2 – 3 minutes, then remove the back vein. After that, wash the shrimp, peel them, and let them drain.

Boiling shrimp and quail eggs

You put a pot of water on the stove, when the water boils, add the cleaned shrimp and boil for about 10 – 15 minutes on medium-high heat until the shrimp is cooked, then remove it.

<pSimilarly, you also put another pot of water, when the water boils, add the cleaned quail eggs to boil with a little salt on high heat.

After 10 – 15 minutes when the quail eggs are cooked, take them out and peel.

Cooking the broth

You add 3 liters of water to the pot and boil on high heat.

When the water boils, add the cleaned bones and simmer with shallots for 30 – 35 minutes with a little salt.

While cooking, continuously skim off the foam to keep the broth clear.

Make the bánh canh noodles from wheat flour

You add all-purpose flour and tapioca flour into a bowl along with duck egg yolks, a little salt, and mix well.

Next, you scoop 1 cup of boiling water from the pot of broth cooking in step 3 and mix it with 1 cup of filtered water to create warm water.

Gradually add the warm water into the flour and knead for about 7 – 10 minutes until the dough forms a mass and no longer sticks to your hands.

Then, you add 1 tablespoon of cooking oil into the dough and continue kneading until the oil and flour are completely mixed.

Divide the dough into 6 equal parts and use dry flour to coat the rolling pin and roll the dough into thin pieces.

Finally, cut the rolled dough into long strands to complete.

Cooking bánh canh

The broth pot in step 3 after boiling, add 1 tablespoon of salt, 1.5 tablespoons of seasoning, 1 teaspoon of monosodium glutamate, 4 tablespoons of sugar, 1 teaspoon of fish sauce, and stir well.

Next, add the bánh canh and cook over medium heat, adding another tablespoon of annatto oil.

Gently stir to prevent the bánh canh strands from sticking together and cook for about 5 more minutes until the bánh canh is soft and the broth thickens slightly.

Finally, adjust the seasoning to taste and turn off the heat.

Final product

The dish of wheat flour bánh canh with shrimp and meat is ready.

You serve the bánh canh in a bowl along with bones, quail eggs, shrimp, and sprinkle some chopped green onions and fried onions with ground pepper to enjoy.

The flavorful broth paired with the chewy, soft bánh canh, rich quail eggs, and sweet fresh shrimp is truly enticing.