Banh canh is a popular dish in many provinces and cities across the country, however, depending on the natural conditions and culture of each province, banh canh in each place has its own unique features. Some famous types of banh canh include: Nam Pho banh canh, crab banh canh, snakehead fish banh canh, fish cake banh canh, Trang Bang banh canh, Ben Co banh canh, beef ball banh canh, crab banh canh...
If Hue's Nam Pho noodle soup makes people fall in love with the unique flavor of the broth boiled from fresh shrimp shells, fish sauce, shrimp paste served with sausage made from shrimp, minced pork belly, marinated with spices and rolled into small balls.
Tay Ninh's Trang Bang rice noodle soup is made from fragrant rice, kneaded thoroughly, steamed and then pressed into long strands. The broth is made from bones. The noodles are served with soft stewed pork leg, sliced lean meat, pig's blood, fresh bean sprouts, chopped green onions...
Banh canh is a popular dish found in many provinces and cities across the country. However, depending on the natural and cultural conditions of each province and city, banh canh in each place has its own unique characteristics.
Every day, Ms. Hong sells about 200 bowls of crab noodle soup.
Or fish cake noodle soup, a typical dish of the South Central coastal provinces such as Ninh Thuan, Binh Thuan, Khanh Hoa, conquers diners with the sweet taste of the broth cooked from fish bones and small sea fish, the sweet and fragrant fish cake is made from some species of fish such as: flying fish, mackerel, catfish, barracuda... The fish meat is pounded, seasoned with spices, then shaped into round or flat balls, then the cook will steam or fry until golden.
Crab noodle soup makes people fascinated with its very unique rustic flavor. Depending on the regional culture and the cook, noodle soup can be made from many different ingredients and with many different recipes. A bowl of noodle soup not only represents the culture and natural resources of that region, but also represents the tradition and continuity of generations in a family.
Hidden in a small alley, Ms. Hong's crab cake shop has been around for over 40 years, passed down through 4 generations.
Located at the beginning of alley 194 Vo Van Tan, District 3, Ho Chi Minh City, Ms. Hong's crab noodle shop has been around for more than 40 years. This is also a familiar restaurant for office workers, a culinary destination for many domestic and foreign tourists. Without an ostentatious facade, the crab noodle shop is located in a small alley but still attracts customers because of its delicious flavor. Ms. Hong shared: "My family's crab noodle shop has been around since my grandmother's time in the early 1980s, then my grandmother passed it on to my mother, then to me and my granddaughter."
Ingredients of a bowl of crab noodle soup include: Catfish cake, shrimp and crab cake, peeled shrimp, stir-fried crab, boiled pork, pig's blood, herbs and pepper sprinkled on top and then poured over the broth. Every day, family members wake up at 5am to cook the broth, prepare and process the ingredients. The broth made from marrow bones is added with pig's blood, Catfish cake to give it a rich flavor and natural sweetness, along with tapioca starch to thicken it, simmered over charcoal.
The family makes the fish cakes from fish meat mixed with minced pork, marinated with spices. Then this mixture is shaped into an oblong shape and fried until golden brown. Before being put into the broth, Ms. Hong dips the fish cakes in boiling water to reduce the oil so that diners do not feel bored when eating. Ms. Hong imports the pre-shelled crab from a long-time acquaintance at Ben Thanh market. This crab will be stir-fried with annatto oil and seasoned to remove the fishy smell. The stir-fried crab has an eye-catching orange-yellow color and an extremely attractive aroma.
Diners are fascinated by the rich, sweet flavor of the broth mixed with stir-fried crab, fish cakes, shrimp, squid, and extremely fresh pork... William, 32 years old, shared: "My company is right near here, so I often stop by the restaurant. As far as I know, the crab noodle shop has been around for a long time. The ingredients are carefully selected by the owner from Ben Thanh market, so they are fresh and of good quality."
The customers here are mostly office workers with a keen sense of taste. The restaurant is always crowded at noon, full of tables, so many days the restaurant runs out very early. After noon, there are also many casual customers who come here to enjoy. The special feature of the noodle soup is the stir-fried crab and fish cake with delicious, rich broth.
Ingredients of a bowl of crab noodle soup include: Catfish cake, shrimp and crab cake, peeled shrimp, stir-fried crab, boiled pork, pig's blood, herbs and pepper sprinkled on top and then poured with broth.
Ms. Hong's crab noodle shop opens from about 11am to 8pm, but many regular customers say that on busy days, she sells out by about 4 or 5pm.
On average, she sells about 200 bowls a day. The shop is closed on Saturdays, Sundays, and vegetarian days of the month (30th, 1st, and 15th of the lunar month). A regular bowl of crab noodle soup costs 55,000 VND, a special bowl costs 70,000 VND, and diners can eat it with fried breadsticks for 10,000 VND/pair.
