Vietnamese Fish and Noodle Soup
Vietnamese fish and noodle soup, otherwise known as 'Canh Chua Cá,' is a beloved dish that embodies the vibrant and diverse culinary heritage of Vietnam. Originating from the Mekong Delta region, this soup is a harmonious blend of sweet, sour, and savory flavors, featuring fresh fish, rice noodles, and an array of aromatic herbs and vegetables. The dish reflects the region's abundant access to fresh water and seafood, along with its rich agricultural tradition. Canh Chua Cá showcases the ingenuity of Vietnamese cuisine in creating complex and refreshing flavors from simple, locally sourced ingredients, making it a staple in Vietnamese households and a favorite among food enthusiasts worldwide.
The regular foodie trips we take to Vietnam are curated by me with a wonderful man from the Mekong Delta. I hope to be able to cook for him one day. At this stage he only knows I can eat! I am pretty sure he would appreciate this recipe, it never ceases to amaze me how many people in Vietnam are food obsessed. With good reason.
So enjoy this one my lovelies, it will appear in our full size Vietnomnom Cookbook, out soon. Free to Insiders as usual! Time to join us!
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Need
-
The Stock
- 1 Kilo barramundi fillets with skin
- 1 shallot cut in half
- 1 Teaspoon black pepper corns
- 1 lemongrass stalk, bruised with the back of a knife
- 1 Bunch fresh coriander or cilantro stems only (reserve roots and leaves)
- Generous Pinches pink salt flakes or to taste BUY
-
The Soup
- 1 brown onion quartered
- 5 lemongrass stalks
- 1 Bunch fresh coriander or cilantro roots from bunch above (make sure to clean well)
- 7 cloves garlic
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 3 Tablespoons ground turmeric or 20g fresh)
- 6 makrut (kaffir) lime leaves stem removed and sliced finely
- 2 red chilli sliced
- 1 x 400g Tin coconut milk Recipe
- 70 Grams fish sauce
- 2-3 limes juice plus more for garnish
- 1 Tablespoon raw caster sugar BUY
-
The Garnish
- 400 Grams Fresh Rice Noodles or purchased rice noodles, cooked as per packet instructions Recipe
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 green mango or papaya, julienned
- 2 Cups bean shoots
- 1 Bunch fresh coriander or cilantro leaves (from above, you basically need 1 huge bunch for this entire recipe)
- Handfuls Vietnamese mint leaves if available
- 1 red chilli sliced finely
- 4 Tablespoons Nuoc Mam Cham made ahead of time Recipe
Do
- 1
To make the stock base, place all listed stock ingredients into a large pot and cover with at least 2 litres of water, ensuring the fish is submerged. Bring the water to a gentle boil, then reduce heat to low and simmer for 20 minutes. Remove fish when tender and set aside. Try to keep the fish in large pieces for serving with the soup later.
- 2
Strain the stock and discard solids. Pour the stock back into the pot.
- 3
To make the soup, place onion, lemongrass, coriander roots, garlic and EVOO into the Thermomix bowl and chop 4 sec/speed 6. Sauté 10 min/Varoma/speed 1. (If using fresh turmeric you will need to add it to this step, rather than step 4.*
- 4
Add turmeric and continue cooking 2 min/Varoma/speed 2. Pour this paste into the stock pot and stir to combine.
- 5
Without cleaning the Thermomix bowl, place lime leaves, chilli and coconut milk in the Thermomix bowl. Cook 6 min/100°C/speed soft. Let sit to infuse for at least 10 minutes then add fish sauce, lime juice and sugar. Pour into the stock. Stir to combine.
- 6
Heat the soup slowly while you prepare your garnishes.
- 7
To assemble, pour the soup into large serving bowls over cooked rice noodles. Top the soup with the fresh vegetables and herbs to taste.
- 8
Serve with lime cheek, fresh chilli and a small bowl of Nuoc Cham on the side.
