You are probably already familiar with dishes like crab noodle soup, snakehead fish noodle soup, beef ball noodle soup, and many other types of noodle soups, right? So, have you ever heard of or tasted snakehead fish noodle soup? It sounds quite strange, but this noodle soup is addictive. If you want to try, let’s get cooking with TasteVN to check out these 2 soups right away!
1. Snakehead fish noodle soup
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Snakehead fish noodle soup Serves 4
Tilapia 530 gr Rice flour 256 gr Tapioca starch 116 gr Green onions 3 stalks (chopped) Cilantro 2 stalks (chopped) Fried shallots 1 teaspoon Purple onions 3 bulbs Lemon 1 fruit (sliced) Ginger 1 piece (sliced) White wine a little Olive oil 3 tablespoons Fish sauce 2 teaspoons Salt/ ground pepper a little
Ingredient images
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How to make Snakehead Fish Cake Noodles
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Mixing and kneading the dough
Put into bowl 216gr of rice flour, 116gr of tapioca starch, 2/3 teaspoons of salt and mix well. Then, gradually add 300ml of boiling water into the flour mixture while using a ladle to mix evenly.
After that, you start to knead the dough with your hands; the more you knead, the chewier and firmer the cake noodles will be. You knead until the dough forms a ball and no longer sticks to the bowl.
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Cut the bánh canh dough
After kneading the dough, divide it into four equal parts and roll them into balls.
Prepare a cutting board. Use the remaining rice flour to sprinkle evenly over the cutting board to create a layer of flour dust. Then, place the bánh canh dough on the cutting board and use a rolling pin to roll it out thinly. Do the same with the remaining bánh canh dough.
Next, stack all the layers of bánh canh dough you just rolled out on top of each other, with a layer of flour dust between them. Finally, use a knife to cut the dough into bite-sized strips.
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Marinate the fish
The tilapia should be washed thoroughly before scaling, use a knife to gut the fish and remove the internal organs, then scale, cut the gills, cut the fins, and clean the black membrane inside the belly to reduce the fishy smell and rinse with clean water.
Next, to clean and eliminate the fishy smell, cut off all the fins and use sliced lemon along with alcohol and ginger to rub on the fish’s body. Then rinse the fish again with clean water.
Finally, use a knife to remove the skin and bones of the fish, keeping only the fish meat and cut it into bite-sized pieces.
Put all the fish meat into a bowl with 1 teaspoon of fish sauce, a portion of finely chopped green onion, and 1/2 teaspoon of ground pepper, mix well so that the fish absorbs the seasoning.
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Cook the rice noodle soup
Place a pot on the stove, add 3 tablespoons of olive oil. Wait for the oil to heat up, add sliced shallots and crushed green onion tops to sauté until fragrant.
Tip: If you don’t have olive oil, you can substitute it with cooking oil as well.Next, add the fish and stir-fry for 3-4 minutes, then add 2 liters of water to the pot and bring to a boil. When the water boils, add the bánh canh flour and cook until the water in the pot boils again, then season with 1 teaspoon of fish sauce. Finally, adjust the seasoning to taste and turn off the heat.
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Final Product
Thus, the fish bánh canh dish is complete. The bánh canh noodles are chewy and slightly sticky, making them very delicious. The broth is tasty with a sweetness from the fish. The fish meat is tender and well-seasoned. This bánh canh dish must be eaten hot to be delicious, sprinkled with the remaining green onions, cilantro, fried onions, and prepare an additional bowl of chili fish sauce for a fantastic meal.
2. Fish bánh canh (recipe shared by users)
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Fish Cake Noodles (recipe shared by a user) Serves 4
Fish 3 fish Dried noodles 1 pack Quail eggs 30 eggs Green onions 3 stalks Cilantro 3 sprigs Cooking oil 2 tablespoons Fish sauce 2 tablespoons Common seasoning a little (salt/ monosodium glutamate/ seasoning powder/ ground pepper)
How to choose quality noodles
- For fresh noodles, you should choose those that have a moderate white color, are dry, and have a characteristic aroma from rice flour. Do not buy if you notice a sour smell, sliminess, or cloudy color.
- For dried noodles, choose products packaged with a brand and still within the expiration date. Absolutely do not buy packages that are expired, broken, or moldy.
- Additionally, you can also refer to the method of making noodles at home shared by TasteVN to ensure health safety!
How to prepare Fish Cake Noodle (recipe shared by a user)
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Prepare and boil the fish
First, scrape off the scales, cut the gills and fins, remove the intestines, and then wash it thoroughly.
Next, place a pan of water on the stove and bring it to a boil, then add the fish for a quick blanch for about 1 minute to clean off the slime.
Then, place a new pot of water, add the fish, and boil until cooked for about 20 – 30 minutes, then take it out and place it in a basket to cool. Next, separate the fish meat into a bowl, and put the fish bones back into the pot to simmer for broth.
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Stir-fry the snakehead fish meat
Add 2 tablespoons of fish sauce, 1 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1 teaspoon of ground pepper, and a little chopped green onion to the snakehead fish meat. Mix the ingredients thoroughly and marinate for 15 – 20 minutes.
Heat a pan with 2 tablespoons of cooking oil. When the oil is hot, add 2 chopped shallots and sauté until fragrant.
Next, pour the marinated fish into the pan and stir for 1 – 2 minutes. Then, cover the pan and simmer on low heat for about 10 minutes to allow the fish to absorb the seasoning.
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Cook the snakehead fish cake
Next, remove the fish bones, pour the cooked fish meat into the broth, adjust the seasoning to taste, and add the peeled quail eggs.
Finally, blanch the noodles, place them in a bowl, sprinkle with chopped herbs on top, and ladle the broth over to complete the dish.
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Final Product
Hot snakehead fish noodle soup, fragrant, with a sweet taste from the fish, rich and well-balanced, combined with the chewy, soft noodles, and the delicious fish meat, simply delightful.
How to choose fresh and delicious snakehead fish
- Fresh and delicious snakehead fish usually have clear and slightly bulging eyes, the gills are pinkish-red, the scales are shiny and tightly layered like roof tiles.
- Choose snakehead fish that are round-bodied, usually male, about 3 to 4 fingers long is just right, intact, and with few scales missing. These fish will yield more meat, and the flesh is also firmer and fattier.
- Snakehead fish are freshwater fish, so they will have a smell like pond water; avoid choosing those with a strong fishy odor as they are fish that have been stored for too long and are no longer usable.
How to remove the fishy smell from snakehead fish
- Method 1: Soak the fish in diluted saltwater or rice wash for about 15 minutes, then rinse clean and let dry. For fish with a strong fishy smell, use coarse salt to rub thoroughly for about 3 minutes, then rinse clean; the fishy smell will be significantly reduced.
- Method 2: Using lemon juice or vinegar to rub the fish and then rinse clean also helps to eliminate the fishy smell, while also making the fish cleaner.
- Method 3: After cleaning, soak the fish in white wine for about 2 minutes, then take the fish out and dry it with paper towels, which will help effectively remove the smell.
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Snakehead fish noodle soup – a new dish that has just been added to your culinary menu, right? Show off your cooking skills with these two noodle soup dishes for your whole family to enjoy, and everyone will be raving about how delicious it is. Wishing you success!
