Mentioning the delicious dishes of the ancient Binh Tri Thien land, snakehead fish banh canh is one of the specialties that many diners remember. The dish is popular in central provinces such as Quang Tri, Thua Thien Hue and also has its own versions in some southern localities.
In which, Quang Tri snakehead fish banh canh creates a unique mark thanks to its rustic processing method and typical ingredients of the Central region.
Depending on the making method of each place, the banh canh noodles are made from finely ground rice flour, some places add filtered flour to increase chewiness. After being ground into flour, the rice will be kneaded with water, rolled into thin layers and then cut into noodles. When eating, the banh canh noodles only need to be blanched in boiling water for about 2 minutes to be put in a bowl.
The snakehead fish part is also processed quite elaborately. The fish after cleaning must be deodorized and fishy with salt and white wine. The fish meat is boneless, then marinated with just enough spices and stirred until firm. This method helps the fish pieces retain their firmness and aroma without being mushy when put in a bowl of banh canh.
The broth is the element that makes the difference of Quang Tri snakehead fish banh canh. The head and fish bones are kept to simmer with straw mushrooms, dried shrimp,... to create a natural sweetness for the broth.
The highlight that makes up the characteristic flavor of Central Vietnamese bánh canh is củ nén (leeks). This spice is as small as a longan seed, white in color, with a strong aroma and a mild spicy taste. When cooked with broth, củ nén helps the dish become more fragrant, rich in flavor but still retains the natural sweetness of snakehead fish.
Snakehead fish banh canh is best enjoyed immediately after being scooped out. A hot bowl of banh canh is not fussy in form but has many layers of flavor, from the natural sweetness of fish to the light spicy aroma of snakehead fish. A bowl of banh canh with snakehead fish costs from 40,000 VND.
According to Mr. Tan Nhan (HCMC), the point that makes the difference of Quang Tri snakehead fish banh canh lies in the use of quite a lot of tubers, which helps the broth have a characteristic rich flavor. "The harmony between the rich broth and the chewy and soft banh canh strands makes the dish more attractive," he said.
Mr. Nhan is also impressed with the slices of snakehead fish that are thick, firm and not mushy thanks to the seller's skillful processing method.
