Hai Phong spicy fish noodle soup

Method

1. 1 Simmer pork bones along with carp heads and bones and some roasted onions for 45 minutes, skimming off the foam to keep the broth clear.
2. 2 Marinate carp fillets with salt and pepper for 15 minutes, then fry until golden brown and crispy on both sides for about 6 minutes.
3. 3 Mash the tamarind to extract the juice, strain out the seeds, and add it to the broth, seasoning with fish sauce to taste.
4. 4 Add chili paste to the pot and stir well — the intense spiciness is what distinguishes spicy fish noodle soup from Hai Phong from regular fish noodle soup.
5. 5 Peel the taro stems, rub them with salt to rinse thoroughly, then blanch them quickly for 1 minute to remove the itchiness.
6. 6 Arrange rice noodles, fried fish, fish balls, and taro stems in a bowl, pour in hot broth, sprinkle with dill and scallions, and serve with banana blossoms.

With an appliance

• Pressure cooker 55 min

  Replace step 1: simmer pork bones, fish heads, and grilled onions under high pressure for 15 minutes, then release pressure naturally for 12 minutes, and then strain thoroughly. Keep step 2 unchanged because the fish fillets need to be fried separately until crispy.