Photograph of the finished Bánh Canh Giò Chả Cá

Vietnam · Bánh canh giò heo chả cá

Bánh Canh Giò Chả Cá

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice noodle strands Rice noodle strands 880 g
  • Photograph of Pork trotter Pork trotter 1.4 kg
  • Photograph of Ground fish paste (made from minced snakehead fish) Ground fish paste (made from minced snakehead fish) 600 g
  • Photograph of Pork bones Pork bones 1 kg
  • Photograph of Shallots Shallots 2
  • Photograph of Fish sauce Fish sauce 100 ml
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Chilli Chilli 12
  • Photograph of Oil Oil 100 ml

Method

  1. 1 Blanch the pork trotters and bones for 4 minutes, then rinse them to make the broth clear.
  2. 2 Simmer the pork bones and trotters for 60 minutes, skimming off the foam continuously during the first 15 minutes.
  3. 3 Mix the ground fish paste with pepper for 5 minutes, then flatten it into a patty and pan-fry for 3 minutes on each side.
  4. 4 Pan-fry the fish cakes before adding them to the pot to ensure they are firm and don't dissolve in the broth.
  5. 5 The rice noodles are blanched separately before being placed in the bowl; boiling them in the pot results in a cloudy broth due to the starch.
  6. 6 Ladle the broth over the pork trotters and fish cake, then sprinkle with chopped scallions, pepper, and chili.

With an appliance

  • Pressure cooker 1 hr

    Replace step 2: simmer under high pressure for 25 minutes, then release the pressure naturally; the broth will be sweeter and richer.

Start cooking