How to make delicious and unique Hai Phong fish noodle soup that tastes like a specialty right at home

How to Prepare Hai Phong Fish Noodle

• 1

  Prepare the Ingredients

  The tilapia fish you bought should be cleaned, then use a knife to fillet the fish. Next, cut it into bite-sized pieces and marinate in a bowl with 1 teaspoon of salt and 1/3 teaspoon of ground pepper for 15 minutes.

  For the fish bones, place them in a pot along with 5 bulbs of onion and 1 piece of ginger that has been lightly roasted. Pour 3.5 liters of water into the pot so that it completely covers the fish bones, then turn on the stove and simmer the fish bones for 60 minutes over medium heat.

  Remove the roots from the water celery and cut it into pieces about 2 finger lengths long. Next, wash the celery in diluted salt water, then rinse with clean water and let it drain.

  Strip the outer skin off the jute and cut it into diagonal pieces of bite size. Then, place the jute in a bowl with a little salt, gently massage it, and rinse it clean with water.

  The dill and green onions should be washed and then chopped finely. For the bulbs of the green onions, slice them thinly!

  The shallots should be peeled and sliced thinly. The tomatoes should be washed clean and cut into wedges.

  Peel the turmeric, rinse it briefly with water, and then pound it in a mortar. After that, add about 100ml of water to the mortar and strain the mixture through a sieve to extract the juice. Finally, squeeze 1/4 of a lemon into the filtered turmeric juice!

  

  

  

  
• 2

  Stir-fry tomatoes

  Place a pan on the stove, turn the heat to medium, add 1 tablespoon of annatto oil to the pan. Wait for the oil to heat up, then add a little sliced shallots and sauté until fragrant.

  Next, add the tomatoes and stir-fry, mixing well for 2 – 3 minutes, then turn off the heat and transfer the tomatoes to a plate.

  

  
• 3

  Make fried shallots

  Place a pan on the stove, turn the heat to medium, add 300ml of cooking oil and the remaining sliced shallots to the pan. Then, proceed to fry until golden brown and fragrant, then turn off the heat and remove the shallots onto paper to absorb the oil.

  

  

  
• 4

  Breading and frying the fish

  Put into a bowl the fish you have marinated with 100g of crispy frying flour and 2 teaspoons of lion’s flour, then shake well to coat the fish evenly.

  Heat a pan on the stove, add about 200ml of cooking oil. Wait for the oil to heat up, then add the fish and fry until golden and crispy on both sides, then remove and let it drain.

  

  

  

  
• 5

  Making the broth

  After the pot of water with fish bones has simmered for 60 minutes, carefully remove all the fish bones into a bowl.

  Next, add into the pot the previously sautéed tomatoes, 1 cup of fresh turmeric juice, 1 teaspoon of dry roasted salt, 2 tablespoons of sugar, 3 tablespoons of fish sauce, and 6 tablespoons of rice vinegar, then stir well and bring the broth back to a boil.

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

  

  

  
• 6

  Completion

  Add the noodles to a bowl. Then, briefly blanch the water spinach and celery in the broth, then take them out and place them on top of the noodles.

  Next, add the tomatoes, crispy fried fish, fried onions, green onions, dill, and then pour the broth over it, and you can enjoy it right away.

  

  
• 7

  Final Product

  Thus, the dish of fish noodles from Hai Phong is complete. The fish is fried to a crispy golden brown, the celery and water spinach are both crunchy and chewy, eaten with a bit of tomatoes and fried onions that are extremely delicious and slightly fatty. The broth is sweet and light, with just the right seasoning.

  Try your creation immediately while it’s hot!