{"id":6499,"date":"2022-11-11T14:58:34","date_gmt":"2022-11-11T14:58:34","guid":{"rendered":"https:\/\/gemnuts.com\/en\/?p=6499"},"modified":"2024-02-01T16:25:17","modified_gmt":"2024-02-01T16:25:17","slug":"simple-steps-to-cook-fish-vermicelli-a-specialty-from-the-north-central-and-south-regions","status":"publish","type":"post","link":"https:\/\/gemnuts.com\/en\/simple-steps-to-cook-fish-vermicelli-a-specialty-from-the-north-central-and-south-regions\/","title":{"rendered":"[2024] Simple Steps to Cook Fish Vermicelli – A specialty from the North, Central, and South Regions"},"content":{"rendered":"

Fish vermicelli is one of the most popular and favorite specialties in Vietnam. This renowned dish is not too difficult to make. Below, we will guide you on how to cook Nha Trang fish vermicelli and various other specialty fish vermicelli dishes from around the country.<\/span><\/i><\/p>\n

How\u00a0<\/b>to Cook Nha Trang <\/b>Fish Vermicelli<\/b><\/span><\/h2>\n

Nha Trang fish vermicelli is a prominent representative of the culinary delights of this coastal city and the South Central region. The dish harmoniously blends various flavors and colors with a clear, sweet broth that emits a captivating aroma.<\/span><\/p>\n

Ingredients Preparation<\/i><\/b><\/h3>\n

\u2013 For the broth: 3 tomatoes, \u00bc pineapple, green onions, coriander, purple onions, 100g mackerel (or tuna, skipjack tuna, mackerel …), a piece of fish cake, 500g fresh vermicelli.<\/span><\/p>\n

\"nguyen-lieu-bun-cha-ca-1\"<\/p>\n

Basic ingredients for Nha Trang fish vermicelli<\/span><\/p>\n

\u2013 Slice the pineapple into thin, bite-sized triangles. Cut 1.5 tomatoes into wedges, the rest into pomegranate seeds for frying with fish. Slice dried onions thinly. Slice green onions and coriander finely, setting them aside. The onion’s top should be cut separately, split into long threads, and combined in a bowl with coriander.<\/span><\/p>\n

\"nguyen-lieu-bun-cha-ca-3\"<\/p>\n

How to prepare tomatoes, pineapple, dried onions, and green onions<\/span><\/i><\/p>\n

\u2013 Fish and fish cakes should be cut into bite-sized pieces.<\/span><\/p>\n

\u2013 For the side vegetables: Lettuce, herbs, bean sprouts, \u00bc cabbage. Slice lettuce, cabbage, and herbs into long thin threads or shred them. Mix all these vegetables together, then arrange them on a plate.<\/span><\/p>\n

\"nguyen-lieu-bun-cha-ca-2\"<\/p>\n

Chopped raw vegetables mixed together as an accompaniment to the vermicelli<\/span><\/p>\n

Steps to Cook Fish Vermicelli<\/i><\/b><\/h3>\n

\u2013 Step 1: Boil 1.5-2 liters of water.<\/span><\/p>\n

\u2013 Step 2: While waiting for the water to boil, saut\u00e9 the dried onions until fragrant, then add tomatoes and fry until soft. Next, add the fish and lightly saut\u00e9, flipping it frequently. When the broth boils, add the saut\u00e9ed fish and tomatoes.<\/span><\/p>\n

\"cach-nau-bun-cha-ca\"<\/p>\n

Lightly fry to make the fish meaty and flavorful<\/span><\/i><\/p>\n

\u2013 Step 3: When the broth boils again, add all the pre-cut pineapple and season. <\/span><\/p>\n

\"cach-nau-bun-cha-ca-2\"<\/p>\n

Add pineapple and basic spices to the broth<\/span><\/i><\/p>\n

\u2013 Step 4: Add fish cakes and continue to boil the broth. Scoop out pieces of fish onto a sieve and mash them finely.<\/span><\/p>\n

\"cach-nau-bun-cha-ca-3\"<\/p>\n

Mash the fish to add sweetness to the broth<\/span><\/i><\/p>\n

\u2013 Step 5: When the fish cakes float to the top, use a slotted spoon to remove them. At the same time, add the tomatoes. Boil a little longer until the tomatoes are soft, and it’s done.<\/span><\/p>\n

\"cach-nau-bun-cha-ca-4\"<\/p>\n

Remove the fish cakes when they float to the top to preserve their sweet and chewy texture<\/span><\/i><\/p>\n

\u2013 Step 6: Presentation and Enjoyment. First, place the vermicelli into the bowl, then add a few pieces of fish cake on top, followed by a sprinkle of green onions. Pour the broth into the bowl. Nha Trang fish vermicelli is served with finely sliced fresh vegetables.<\/span><\/p>\n

\"cach-nau-bun-cha-ca-5\"<\/p>\n

The authentic taste of Nha Trang fish vermicelli is ready with just a few simple steps<\/span><\/i><\/p>\n

How to Cook Tuna and Mackerel Vermicelli<\/b><\/h2>\n

Ingredients and Preparation<\/i><\/b><\/h3>\n

\u2013 1 tuna fish weighing about 600g, cut into suitable pieces for eating, 150g fish cake, 0.5kg vermicelli, \u00bc pineapple, 3 tomatoes, garlic, 3 bulbs of purple onions, 3 stalks of lemongrass, green onions, coriander, and Vietnamese cilantro. Accompanying vegetables include bean sprouts, finely cut lettuce, and thinly sliced banana flowers. Basic seasonings such as salt, sugar, MSG, ground pepper, fish sauce, and seasoning granules.<\/span><\/p>\n

Finely mince the purple onions and garlic. Crush the lemongrass and cut it into two sections. Slice the tomatoes into wedges. Finely chop the green onions, sawtooth coriander, and Vietnamese cilantro. Cut the pineapple and fish cake into bite-sized pieces<\/span><\/p>\n

\u2013 Rinse the tuna with diluted salt water to remove the fishy smell. Marinate the tuna with salt, ground pepper, and finely minced garlic and purple onions.<\/span><\/p>\n

\"cach-nau-bun-ca-ngu-1\"<\/p>\n

Basic ingredients for tuna\/mackerel vermicelli<\/span><\/i><\/p>\n

Steps to Cook Tuna Vermicelli<\/i><\/b><\/h3>\n

\u2013 Step 1: Pour about 1.2-2 liters of clear water into a pot and bring it to a boil.<\/span><\/p>\n

\u2013 Step 2: Heat a pan, add cooking oil, and saut\u00e9 the garlic and lemongrass until fragrant. Then add the tomatoes and pineapple. Add a bit of sugar and seasoning granules, then stir for about 3 minutes.<\/span><\/p>\n

\"cach-nau-bun-ca-ngu-2\"<\/p>\n

Saut\u00e9 the tomatoes and pineapple until they soften<\/span><\/i><\/p>\n

\u2013 Step 3: Add the saut\u00e9ed tomatoes and pineapple to the broth and continue simmering on low heat.<\/span><\/p>\n

\u2013 Step 4: Fry the fish until both sides are golden brown.<\/span><\/p>\n

\"cach-nau-bun-ca-ngu-3\"<\/p>\n

Golden fry both sides of the fish<\/span><\/i><\/p>\n

\u2013 Step 5: Add the fried tuna to the pot of broth and season. Cook for about 10 minutes to complete.<\/span><\/p>\n

\"cach-nau-bun-ca-ngu-4\"<\/p>\n

Pour the fried fish into the pot and cook for another 10 minutes to finish<\/span><\/i><\/p>\n

\u2013 Step 6: Presentation and enjoyment: Add vermicelli to a bowl, layer with some bean sprouts, banana flower, fish cake, and then pour the broth over. The tuna vermicelli is enjoyed with fresh vegetables and dipped in a spicy and salty fish sauce.<\/span><\/p>\n

\"bun-ca-ngu-2\"<\/p>\n

A bowl of tuna vermicelli is extremely appealing and beautifully presented, ready to be served<\/span><\/p>\n

How to Make Snakehead Fish Vermicelli Soup<\/b><\/h2>\n

Snakehead fish vermicelli soup is a distinctive dish from the Mekong Delta region, especially renowned in the Chau Doc area (An Giang). With just 5 simple steps, you can savor a bowl of this regional delicacy right at home.<\/span><\/p>\n

Ingredients and preparation<\/i><\/b><\/h3>\n

\u2013 1 snakehead fish weighing 700g, fish spine 600g, 1 fresh turmeric root, 20g lemon basil, 1 chili pepper, tofu, green onions, \u00bd tablespoon of turmeric powder, aromatic herbs, bean sprouts, vermicelli, and basic seasonings like salt, sugar, MSG, seasoning granules, pepper, and shrimp paste.<\/span>.<\/span><\/p>\n

\"cach-nau-bun-ca-loc-1\"<\/p>\n

Basic ingredients for Mekong Delta snakehead fish vermicelli soup<\/span><\/i><\/p>\n

\u2013 Marinate the snakehead fish with turmeric powder, pepper, sugar, salt, seasoning granules, MSG, and finely chopped dry garlic and onions for about 30 minutes.<\/span><\/p>\n

\u2013 Slice tofu into thin strands or replace it with other accompanying vegetables like shredded banana flowers or sesbania flowers.<\/span><\/p>\n

\u2013 Chop green onions, cut lemon basil into sections, slice turmeric and chili pepper. Crush the lemon basil and fresh turmeric in a mortar, then mix with \u00bd bowl of water, and afterward, strain to obtain the liquid.<\/span><\/p>\n

How to Make Snakehead Fish Noodle Soup<\/i><\/b><\/h2>\n

\u2013 Step 1: Blanch the fish bones in boiling water to remove any unwanted smells and impurities. After that, pour 2 liters of water into a pot and add the blanched fish bones. Simmer for 1 hour.<\/span><\/p>\n

\u2013 Step 2: Fry the marinated fish until both sides are golden brown.<\/span><\/p>\n

\"cach-nau-bun-ca-loc-4\"<\/p>\n

Fry the snakehead fish until both sides are golden brown<\/span><\/i><\/p>\n

\u2013 Step 3: Add the rice paddy herb water and filtered turmeric to the bone broth, followed by seasonings. Next, add the fried fish to the pot. Continue cooking for another 10 minutes and you’re done.<\/span><\/p>\n

\"cach-nau-bun-ca-loc-5\"<\/p>\n

Add the fried fish to the bone broth and cook for an additional 10 minutes<\/span><\/i><\/p>\n

\u2013 Step 4: In another pot of water, blanch the tofu for about 2 minutes. Next, blanch the bean sprouts and rice noodles, preparing them for serving.<\/span><\/p>\n

\u2013 Step 5: Prepare the dipping sauce. The sauce for this dish is tamarind sauce. Place 50g of ripe tamarind and \u00bd cup of water into a bowl. Mash the tamarind until it dissolves completely in the water, then strain to remove the pulp. Add 2 tablespoons of sugar, 2 tablespoons of fish sauce, and minced garlic and chili. Mix well.<\/span><\/p>\n

\u2013 Step 6: Presentation and serving. Place noodles, some bean sprouts, and tofu into a bowl. Then place the fish on top, followed by some green onions and chili slices. Pour the broth over the fish and enjoy.<\/span><\/p>\n

\"cach-nau-bun-ca-loc-2\"<\/p>\n

A bowl of Snakehead Fish Noodle Soup, a true taste of the Mekong Delta, is ready to be savored<\/span><\/i><\/p>\n

How to Make Tilapia Fish Noodle Soup and Wild Carp Fish Noodle Soup<\/b><\/h2>\n

Tilapia and Wild Carp Noodle Soup are both signature dishes, popular in many northern provinces such as Hanoi, Hai Phong, Quang Ninh, etc. Depending on your preference, you can choose either tilapia or wild carp, but the preparation method is quite similar for both.<\/span><\/p>\n

Ingredients and Preparation<\/i><\/b><\/h3>\n

\u2013 1 tilapia fish (about 1.2kg), 300g pork bones, 1 onion, dried onions, ginger, 2 tablespoons of fermented rice\/fermented rice vinegar, turmeric powder, cornstarch\/crispy frying powder, 4 tomatoes, green onions, bean sprouts, star anise, mustard greens or water spinach, basic seasonings including broth powder, MSG, sugar.<\/span><\/p>\n

\"Nguyen-lieu-nau-bun-ca-ro-phi\"<\/p>\n

Essential ingredients for making tilapia fish noodle soup<\/span><\/i><\/p>\n

\u2013 Fillet the tilapia. Keep the head and bones for the broth. Slice the fish meat into bite-sized pieces. Marinate the fish with broth powder, salt, minced onions, garlic, 2 spoons of turmeric powder for around 15-20 minutes. Then add 2 tablespoons of cornstarch or crispy frying powder and mix well.<\/span><\/p>\n

\"cach-nau-bun-ca-ro-phi\"<\/p>\n

Mix the right amount of flour into the fish to fry it crispy without being greasy<\/span><\/i><\/p>\n

\u2013 Slice tomatoes into wedges, crush and finely chop dried onions, cut green onions, star anise, mustard greens, or water spinach<\/span><\/p>\n

How to Cook Fish Noodle Soup<\/b><\/h2>\n

\u2013 Step 1: Blanch the pork bones, fish bones, and fish head in boiling water to clean them. Next, fill a pot with about 2 liters of cold water, add the blanched pork and fish bones, along with 1 onion, 1 crushed shallot, and a crushed ginger stick. Simmer the bones for around 1 hour. After 1 hour, remove and discard all solids, retaining only the broth. Then, add seasoning powder, MSG, 2 tablespoons of turmeric powder, and about 2 tablespoons of fermented rice water or vinegar.<\/span><\/p>\n

\"cach-nau-bun-ca-ro-phi-4\"<\/p>\n

Once the bones are simmered, remove them, retaining only the broth<\/span><\/i><\/p>\n

\u2013 Step 2: Pour enough oil into a pan to cover the fish’s surface. Heat the oil until it’s hot, then fry the fish until both sides are golden and crispy.<\/span><\/p>\n

\"cach-nau-bun-ca-ro-phi-3\"<\/p>\n

Fry the fish until both sides are golden and crispy<\/span><\/i><\/p>\n

\u2013 Step 3: Heat up a pan, saut\u00e9 the onions until fragrant, then add the tomatoes and stir-fry for about 2 minutes.<\/span><\/p>\n

\u2013 Step 4: Pour the saut\u00e9ed tomatoes into the broth, skimming off any foam if present to ensure a clear soup.<\/span><\/p>\n

\"cach-nau-bun-ca-ro-phi-5\"<\/p>\n

The broth, with its vibrant yellow hue, is now ready<\/span><\/i><\/p>\n

\u2013 Step 5: Presentation and serving. Blanch vegetables like mustard greens, water spinach, and bean sprouts in the broth. Add noodles to a bowl, place a few slices of fried fish on top, followed by vegetables, then pour over the broth.<\/span><\/p>\n

\"cach-nau-bun-ca-ro-phi-2\"<\/p>\n

Delicious Northern-style Fish Noodle Soup is ready for you to enjoy<\/span><\/i><\/p>\n

Above is the method to prepare tilapia fish noodle soup. Apart from tilapia, you can opt for snakehead fish. The method to prepare snakehead fish noodle soup is also similar.<\/span><\/p>\n

Here is how to make fish noodle soup, a specialty from renowned regions across the country. It’s evident that the process of making delicious fish noodle soup is quite simple and straightforward. Be sure to showcase your cooking prowess ny whipping up this dish for your family regularly!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Fish vermicelli is one of the most popular and favorite specialties in Vietnam. This renowned dish is not too difficult to make. Below, we will guide you on how to cook Nha Trang fish vermicelli and various other specialty fish vermicelli dishes from around the country. How\u00a0to Cook Nha Trang Fish Vermicelli Nha Trang fish…<\/p>\n","protected":false},"author":7,"featured_media":6509,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[154],"tags":[163,233],"class_list":["post-6499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-an-gi-nha-trang","tag-bun-ca","tag-cach-nau-bun-ca"],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/gemnuts.com\/en\/wp-json\/wp\/v2\/posts\/6499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gemnuts.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gemnuts.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gemnuts.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/gemnuts.com\/en\/wp-json\/wp\/v2\/comments?post=6499"}],"version-history":[{"count":7,"href":"https:\/\/gemnuts.com\/en\/wp-json\/wp\/v2\/posts\/6499\/revisions"}],"predecessor-version":[{"id":7134,"href":"https:\/\/gemnuts.com\/en\/wp-json\/wp\/v2\/posts\/6499\/revisions\/7134"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gemnuts.com\/en\/wp-json\/wp\/v2\/media\/6509"}],"wp:attachment":[{"href":"https:\/\/gemnuts.com\/en\/wp-json\/wp\/v2\/media?parent=6499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gemnuts.com\/en\/wp-json\/wp\/v2\/categories?post=6499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gemnuts.com\/en\/wp-json\/wp\/v2\/tags?post=6499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}