Bánh canh cá lóc
Bánh canh cá lóc is a delicious Vietnamese dish. It consists of thick, chewy noodles called “bánh canh” served in a flavorful fish broth, typically made with snakehead fish (cá lóc). The fish is usually simmered with various aromatics such as lemongrass, garlic, and shallots, creating a fragrant and savory broth. It is often garnished with fresh herbs, lime wedges, and sometimes crispy fried shallots for added texture.
Ingredients
Method
- Prepare the snakehead fish fillets by rinsing them with cold water and patting them dry. Season with salt and pepper on both sides.
- Heat the cooking oil in a pot over medium heat. Add the shallots and minced garlic, and sauté until fragrant and golden brown.
- Add the fish fillets to the pot and cook for about 5 minutes, until they are lightly browned on both sides. Remove the fish from the pot and set aside.
- In the same pot, pour in the fish stock or vegetable broth. Add the bruised lemongrass stalks and bring it to a gentle boil. Let it simmer for about 15 minutes to infuse the flavors.
- While the broth is simmering, cook the bánh canh noodles according to the package instructions. Drain and set aside.
- Remove the lemongrass stalks from the broth. Add fish sauce and season with salt and pepper to taste.
- Carefully place the cooked fish fillets back into the broth and let them simmer for another 5 minutes, ensuring they are fully cooked.
- To serve, divide the cooked bánh canh noodles among bowls. Ladle the fish broth over the noodles, making sure to include some fish fillets in each bowl.
- Garnish with fresh herbs and serve with lime wedges on the side.