Phan Rang Fish Cake Noodle Soup
Bánh Canh Chả Cá Phan Rang
From the central to the southern parts of Việt Nam, there are several variations of this popular bánh canh dish. Each region has its own preferred version based on the area and product availability. The bánh canh does not exist in North Việt Nam, therefore the northern Việtnamese are unaware of this delectable dish.
From central to southern Việt Nam, here are some of the most famous bánh canh dishes:
- Bánh canh cua– a rich, thick crab soup, often with the addition of quail eggs
- Bánh canh bột lọc– a more translucent and chewy version of the noodle
- Bánh canh chả cá– the dish includes fish cake and is popular in South Central Việt Nam
- Bánh canh giò heo tôm thịt– includes pork knuckle and shrimp
- Bánh canh Trảng Bàng– this bánh canh made in the southeastern Việt Nam in Tây Ninh Province. In Trảng Bàng city, people served boiled pork, tapioca noodles, and chopped local herbs.
- Bánh canh tôm– a shrimp-flavoured broth that is also mixed with coconut milk.
- Bánh canh lồn heo– with varieties of pork intestines
In Phan Rang, Ninh Thuận Province, the bánh canh chả cá is especially popular among locals. It is, in fact, the province’s speciality that has become a signature dish over time. Seafood is exceptionally fresh in this coastal city, and it has been the main source of protein for centuries. As a result, bánh canh chả cá Phan Rang focuses on seafood, especially freshly caught silverfish or king mackerel, and has become a “soul” cuisine and a source of pride for the locals.
The bánh canh chả cá will not only fill up your hungry stomach but will also bring comfort and help to warm up your body in the early morning hours. Locals in Phan Rang consume bánh canh for breakfast, particularly from fishmongers and market sellers, and the most popular bánh canh chả cá street vendors will be sold out by 08:00 o’clock at the latest.
While bánh canh in Sài Gòn is thick and chewy, with a white to almost translucent appearance due to the use of a combination of rice flour and tapioca flour, bánh canh in Phan Rang is thinner and has a milky white appearance due to the use of only rice flour. Every day, fresh bánh canh noodles are made and boiled swiftly in hot water just before serving.
The broth is as equally as important as the delicious homemade fish cake, and most street sellers and restaurants in Phan Rang seem to use the same approach. The fish, mostly silverfish, are carefully selected from the market in the early morning around 03:00-04:00 o’clock at the fish market, which is located just 10 km from Phan Rang’s city center, and the vendor quickly fillets the fish after purchasing the newly caught fish. The flesh is used to make fish cakes, and the fish bones, together with pork bones, are simmered to make a flavourful broth.
To make the fish cakes, the chef seasons the chopped fish fillets and kneads them in a stone mortar and pestle until a smooth mixture is achieved. The fish cakes are fried till golden brown, then served on top of the freshly tender cooked noodles with the well-seasoned boiling hot broth.
Before serving, the chef quickly rinsed the freshly cooked noodles in hot water for a few seconds to prevent them from sticking together. The well-seasoned boiling hot broth is served in a bowl with perfectly cooked noodles, golden fried fish cakes, chopped young cilantro, green onion, ground black pepper, and fried shallots. Additionally, the noodle soup is served with lime wedges and a hot chilli fish sauce, separately. Softness, silky smoothness, and a smelt-in-the-mouth texture distinguish these noodles from others.
