Bánh Canh Giò Chả Cá

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.