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When traveling to Kiên Giang, one often envisions the islands, the scenic Hang Pagoda, Phụ Tử islet, Thạch Động, and a myriad of renowned specialties like Kiên Giang vermicelli, Phú Quốc fish sauce, and sea bream. If you have a penchant for Kiên Giang cuisine, join PasGo in the kitchen with this simple recipe for Kiên Giang fish vermicelli.
Introduction to Kiên Giang snakehead fish vermicelli
Kiên Giang snakehead fish vermicelli is a Southwest delicacy with a delectable broth, tangy flavor, and tender fish meat that alleviates the scorching summer heat. While you can savor this dish anywhere, the flavor in the Western region, especially Kiên Giang, is truly unique.
The versatile snakehead fish can be crafted into a myriad of dishes and serves as the primary ingredient for creating Kiên Giang fish vermicelli. According to local wisdom, choose a snakehead fish with a blackish back and a white belly, weighing over 1kg, large, and round.
The naturally caught snakehead fish from the wild, with its aroma and sweetness, surpasses its farmed counterpart. The fish meat, meticulously separated from bones, is stir-fried with carefully selected ingredients to enhance its fragrance. It is then blended with a flavorful broth, creating the perfect harmony. This is the distinction and the secret behind enjoying Kiên Giang snakehead fish vermicelli.
How to cook delicious and authentic Kiên Giang snakehead fish vermicelli
Ingredients to prepare
- 2 large snakehead fish, each weighing approximately 1kg
- Sea prawns: 1 kg
- Small dried squid for broth preparation: 0.1 kg
- Pork marrow bones: 2 kg
- A piece of sugar cane for preliminary grilling
- Fresh vermicelli: 3 kg Pork fat: 2 tablespoons
- Finely chopped garlic: 1 tablespoon
- Food coloring: 4 tablespoons
- Cilantro roots: 2 tablespoons
- Vegetables: water morning glory, bean sprouts, coriander, culantro, sawtooth herb, Vietnamese coriander, green onions, etc.
- Seasonings: salt, sugar, seasoning powder, minced chili, Phu Quoc fish sauce, peppercorns, fresh chili.
Some considerations when choosing ingredients
- Opt for plump, naturally raised snakehead fish with eggs for fragrant, sweet, and chewy meat when cooked
- Choose thick and translucent squid for broth, avoiding those with peeling skin.
Grill the squid with purple onions to prepare the cooking broth.
Chop the grilled sugarcane into segments.
Blanch the bone marrow in boiling water, then rinse thoroughly with water and let it drain. Steps to cook Kiên Giang snakehead fish noodles
Step 1: Cook the broth for Kiên Giang fish noodles
Place sugarcane segments in a pot and add 10 liters of hot water. Add bone marrow and a pinch of salt, boil over high heat. Skim off the foam to keep the broth clear, reduce the heat, then add grilled squid and purple onions, simmer for 3-4 hours. Add boiling water as needed to prevent the broth from running low.
Step 2: Processing snakehead fish
- Clean and dry the fish, marinate with 2 tablespoons of salt, 1 tablespoon of seasoning powder, and half a tablespoon of pepper for about 15 minutes, then steam until cooked. Pour the resulting liquid into the broth pot.
- Remove the skin and bones, break the fish into bite-sized pieces and place them on a separate plate. If the fish has eggs, mash them; separate the head and fish belly into another bowl. Utilize the fish bones in the broth pot for boiling.
Step 3: Processing other ingredients
- Peel and devein the sea shrimp, split them in half lengthwise, and marinate with salt, seasoning powder, and pepper. Sauté garlic and shallots in lard, then stir-fry the shrimp until firm. Add sesame oil and rock sugar to enhance flavor and appearance. Turn off the heat, add pepper for a rich taste, and plate the shrimp.
Step 4: Seasoning
- Add the right amount of spices, the sautéed shrimp mixture, 2 tablespoons of sesame oil, rock sugar, fish sauce, and the mashed fish eggs to the broth pot. Bring to a boil for an additional 2-3 minutes, then turn off the heat.
Presenting the dish Kiên Giang fish noodles, a specialty of the Mekong Delta
Place the rice noodles in each bowl, approximately 150g per serving. Arrange portions of fish meat, shrimp, and various finely chopped vegetables into the bowl. Pour the broth over the noodles, then sprinkle with pepper, chopped chili, lime, and fish sauce. Congratulations, you have completed the recipe for delicious and authentic Kiên Giang snakehead fish noodles.
While the process of making Mekong Delta fish noodles is relatively simple, it requires meticulous attention to detail. For more recipes of regional specialties, information on dining spots, culinary experiences, and peripheral details, visit the PasGo Blog.
Mastering the art of cooking Kiên Giang snakehead fish noodles becomes effortless when you grasp the fundamental ingredients and the distinctive regional cooking techniques. Showcase your culinary skills and treat your family to a delightful feast of aromatic and authentic Mekong Delta-style snakehead fish noodles today!
Wishing you all the best of luck!
_Thu Le_
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