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Deeply rooted in Khmer cuisine, and sharing the same snakehead fish as the fish noodle soup of the South, the people of Chau Doc possess their own secrets in selecting ingredients and skillfully preparing the dish, giving it a distinctly delicious flavor. Cleaned snakehead fish is boiled until cooked, then cut into bite-sized pieces, seasoned, and lightly stir-fried with turmeric, creating a beautiful golden color on each piece of fish, while simultaneously removing the fishy smell and preserving the sweetness of the fresh fish.
The rich and distinctive flavor of the broth comes from the combination of fish stock simmered with pork bones, spices such as lemongrass, turmeric, and unique local fish sauces like anchovies and shrimp paste. But perhaps the spice that gives Chau Doc fish noodle soup its soul is galangal – a small root, smaller than turmeric, found only in the Mekong Delta. Galangal has a strong, slightly earthy aroma reminiscent of the countryside. All these ingredients are carefully balanced to create a broth with an irresistible color and fragrance.
Chau Doc fish noodle soup is served with crispy-skinned roasted pork and fresh mixed vegetables.
Fish noodle soup is popular in Chau Doc, but the best place, recommended by a local, is a sidewalk stall at the foot of Con Tien Bridge, where you can enjoy your meal while looking out at the breezy Chau Doc River. Every morning, customers spill out onto the sidewalk, and the vendor nimbly prepares the noodles, blanching them briefly before placing fresh vegetables such as fish mint, bean sprouts, water spinach, and thinly sliced banana blossom at the bottom of the bowl. On top of the white noodles are several golden pieces of fish, large slices of roasted pork, and perhaps a few slices of smooth Vietnamese sausage. Then, broth is slowly added, creating a steaming cloud of broth.
Alongside the generously portioned and steaming bowl of vermicelli is a small bowl of dipping sauce made with fish sauce, chili peppers, or a delicious chili salt dip. The bowl of vermicelli is full of the flavors of the Mekong Delta, from the fresh fish to the crispy, chewy roasted pork and the delightful, rustic vegetables, making you want more even when you're full. During the flood season, diners can enjoy the vermicelli with Sesbania grandiflora flowers, truly experiencing the soul of Mekong Delta cuisine.
Chau Doc is famous as the "kingdom of fish sauce," with its delicious fish sauces renowned throughout the Southern region. But if you have the chance to visit this border city in An Giang province, don't forget to try the fish noodle soup with its rare, authentic flavor.
