Top 10 Tempting and Flavorful Catfish Vermicelli Recipes

Ingredients:

• Fresh vermicelli 500g
• Pink catfish 1 fish (500g)
• Chicken bones 500g
• 2 tomatoes
• 3 shallots
• 2 spring onions
• 200g water spinach
• Some accompaniments (banana flowers, shredded lettuce, water spinach)
• 1 tablespoon crispy flour
• 2 tablespoons fish sauce
• 3 tablespoons rice vinegar
• 220ml cooking oil
• Some common spices (seasoning powder, salt, sugar, ground pepper)

Instructions:

• Boil the chicken bones:
  • Soak the chicken bones in diluted saltwater for about 5 - 7 minutes. Then, rinse them with clean water and let them drain.
  • Bring a pot with 2.5 liters of water to boil, then add a smashed shallot and the prepared chicken bones, and simmer over medium heat for about 30 - 45 minutes.
  • Tip: To make the broth clearer, remember to skim off the foam regularly!
• Prepare the fish and marinate:
  • After cleaning and removing the fishy smell of the pink catfish, rub the fish scales, remove the fins, gut the fish, and clean the internal organs. Then, rub the fish with salt for about 10 minutes and rinse it with clean water.
  • Next, use a knife to separate the fish bones and head. Put them into the pot with the chicken bones for broth. Cut the fish meat into small, bite-sized pieces.
  • Finally, place the cut fish into a bowl, add 1 teaspoon of seasoning powder, 1 teaspoon of fish sauce, and 1/2 teaspoon of ground pepper. Mix well and marinate for about 15 minutes.

• Prepare other ingredients:
  • Rinse the tomatoes and cut them into wedges. Peel and clean the shallots, then slice them.
  • Trim the spring onions and water spinach, rinse them with water.
  • Shred the banana flowers, lettuce, and water spinach if needed.

• Fry the fish:
  • After marinating the fish for 15 minutes, add 1 tablespoon of crispy flour to the fish bowl. Mix well to coat the fish evenly with the flour.
  • Heat 200ml of cooking oil in a pan. When the oil is hot, fry the fish over medium heat until both sides are golden brown. Remove from the pan and let it drain.

• Cook the broth:
  • Prepare a pan, add 1 tablespoon of cooking oil, and sauté the sliced shallots until fragrant. When the shallots release their aroma, add the tomatoes and stir well over medium heat until the tomatoes are soft.
  • As for the chicken bone broth, after simmering for about 45 minutes, remove the chicken bones and fish bones. Then, add the sautéed shallots and tomatoes to the broth.
  • Finally, season the pot with 1 tablespoon of seasoning powder, 1/2 teaspoon of salt, 2 tablespoons of fish sauce, 3 tablespoons of rice vinegar, and 1 tablespoon of sugar. Bring it to a boil until all the seasonings dissolve, then turn off the heat.

• Assembly:
  • Place vermicelli in a bowl, add some fried pink catfish, shredded banana flowers, shredded water spinach, lettuce, spring onions, and water spinach on top. Then, pour the hot broth over the ingredients.
  • Finished product:
    • The Pink Catfish Vermicelli dish will have an attractive color and a delightful aroma. The broth is hot, sweet, and slightly sour, perfectly complementing the crispy and fragrant fried pink catfish.
    • Although this dish is simple, it will surely be loved by your entire family!

Ingredients:

• 500g freshwater catfish
• 500g fresh vermicelli
• 300g pork bones (or chicken bones)
• ½ tablespoon turmeric powder
• 4 ripe tomatoes
• 2 dried shallots
• ½ bunch cilantro
• ½ bunch green onions
• 1 small fresh ginger
• 1 bunch water spinach (or swamp cabbage)
• Seasonings: Salt, MSG, sugar, broth mix, cooking oil, ground pepper…
  

Instructions:

• Prepare catfish and pork bones:
  • Firstly, scale, cut off the tail, gut the purchased freshwater catfish. Rub salt on the fish's surface to remove slime, then rinse with water several times.
  • Next, wash the purchased pork bones with diluted saltwater, cut into small pieces, briefly blanch with hot water for about 3 minutes. This simple tip helps eliminate the fishy smell of the bones, enhancing the delicious taste of the catfish vermicelli.

• Prepare vegetables:
  • After that, clean ripe tomatoes, remove the calyx. Remove yellow leaves, roots of cilantro, and roots of water spinach. Wash these vegetables with diluted saltwater, then set them on a basket to drain. For cilantro and green onions, finely chop them, and for water spinach, cut them into short pieces.
  • Then peel dried shallots, crush them, finely chop them. Peel and julienne the fresh ginger.
• Boil the bones:
  • Next, put pork bones into a pot of water, place it on the stove, and simmer over medium heat.
  • Simmering pork bones to create natural sweetness for the broth is the key to making delicious and flavorful catfish vermicelli (Photo: Internet)

• Marinate the catfish:
  • Afterward, put the catfish into a pot and cook it. When the fish is cooked, take it out and put it in the freezer. When the fish meat firms up, separate the meat, being gentle to avoid breaking it.
  • Then, put the fish meat in a bowl, add 1 teaspoon of MSG, julienned ginger, ½ teaspoon of ground pepper, ½ teaspoon of turmeric powder. Mix gently to marinate. As for the fish bones and head, put them in a mortar and grind them into a paste, add a little water, and strain to get the essence.

• Cook the vermicelli broth:
  • Then, put a pan on the stove with 2 tablespoons of cooking oil. When the oil is hot, add the dried shallots to sauté until fragrant, then add tomatoes to stir-fry together, season with a little salt and MSG. Adjust the heat to low, wait for the tomatoes to soften and become mushy, then turn off the heat.
  • Next, pour the pork bone broth into a large pot, add the boiled fish water, and the strained fish bone water. Place it on the stove.
  • When the broth boils, pour the tomatoes into the pot, season with spices to taste. A tip for making delicious catfish vermicelli is to add a few slices of fresh ginger to the broth to eliminate any fishy smell.

• Fry the catfish:
  • Next, heat the oil in a pan, wait for the oil to be hot, fry half of the catfish until golden and crispy, then remove and place them on a plate lined with oil-absorbing paper.
  • Use another pan, add 2 tablespoons of cooking oil, place it on the stove. When the oil is hot, add dried shallots to sauté until fragrant, then pour in the remaining half of the catfish and stir-fry until minced.

• Complete and serve:
  • After that, blanch the water spinach with hot water, place it in a bowl, place vermicelli on top, arrange fried catfish, and minced catfish on top. Finally, pour the broth into the bowl, add cilantro, and finely chopped green onions. Enjoy it while it's still hot.

Ingredients:

• 500g tuna
• 2 tomatoes
• 1/4 pineapple
• 1 turmeric root
• 4 purple onions
• 4 lemongrass stalks
• 2 spring onions
• A handful of cilantro
• 3 tablespoons fish sauce
• 5 tablespoons cooking oil
• 1 teaspoon sesame oil
• Common spices: Sugar, salt, MSG, broth mix, ground pepper

Instructions:

• Prepare ingredients:
  • Clean tomatoes, cut into wedges, peel and cut pineapple into bite-sized pieces. Chop purple onions, crush lemongrass and cut into segments, finely chop cilantro, and finely chop turmeric.
• Marinate tuna:
  • Marinate tuna with 2 teaspoons MSG, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon ground pepper, a few small pieces of chopped chili, finely chopped turmeric, and 1 tablespoon fish sauce.
  • Wear plastic gloves, then apply the seasoning to the tuna, marinate for about 20 minutes.
• Fry the tuna:
  • Place a pan on the stove, add 3 tablespoons of cooking oil, wait for the oil to heat up, then fry the tuna over low heat. Flip the tuna to ensure even cooking.4Stir-fry additional ingredients
  • In another pan, add 2 tablespoons of cooking oil, place it on the stove. When the oil is hot, add chopped purple onions, crushed lemongrass, and finely chopped turmeric, then sauté until fragrant. Next, add tomatoes, pineapple, and 1 teaspoon of sesame oil, stir-fry evenly for about 5 minutes over medium heat.
• Cook the broth:
  • Place a pot on the stove with about 1.5 liters of water. After boiling, add the sautéed additional ingredients to the pot and cook over high heat until the water boils, then add the tuna.
  • Next, season the broth with 2 tablespoons of fish sauce, 2 teaspoons of MSG, 1 teaspoon of sugar, 2 teaspoons of salt, and 2 teaspoons of sugar. Continue cooking for about 5 more minutes over medium heat, then turn off the heat.
• Finished product:
  • Place vermicelli in a bowl, add the broth and tuna, and you have a delicious and enticing Quy Nhon-style tuna vermicelli. When eating, you will feel the delicious and sweet taste of the broth and tender tuna. You can enjoy it with some fresh vegetables for an even better experience.

Ingredients:

• 1 snakehead fish
• Lemongrass, garlic, turmeric powder...
• Fresh vegetables: Bean sprouts, banana flowers, wild betel leaves...
• Sugar, salt, fish sauce, broth mix...
• Tamarind
• Vermicelli
• Cooking oil...

Instructions:

• Step 1: Prepare:
  • Clean the fish and fillet it.
  • Rinse lemongrass and garlic, then finely chop them.
  • Soak various types of herbs in diluted saltwater for about 20 minutes, then drain.

• Step 2: Boil the snakehead fish:
  • Boil 1.5 liters of water, and when it boils, add the fish bones and flesh. Boil for about 10 more minutes, then turn off the heat and remove the fish meat. Discard the fish bones and strain the fish boiling water to use as broth.
• Step 3: Fry the snakehead fish:
  • Add garlic and lemongrass to a pan of hot oil, then fry until golden. Next, add about 5 grams of turmeric powder, 5 grams of broth mix, 5 grams of sugar, 5 ml of fish sauce. Stir well, then add the boiled snakehead fish fillet and fry until it absorbs the seasoning.

• Step 4: Cook the broth:
  • Prepare another pot, sauté chopped garlic and lemongrass, then add 5 grams of turmeric powder and the strained fish boiling water. Next, add crushed lemongrass, salt, broth mix, and sugar. Cook for about 20 minutes.
  • Before turning off the heat, adjust the seasoning to taste.

• Step 5: Make tamarind fish sauce:
  • Mix tamarind with 3 teaspoons of sugar and 2 teaspoons of fish sauce, then whisk until it thickens.
• Step 6: Complete the vermicelli bowl:
  • Place vermicelli in a bowl, arrange the snakehead fish and fresh vegetables on top attractively, then pour the broth over it. Now you have a delicious bowl of snakehead fish vermicelli, typical of the Western region.

Ingredients:

• Fresh vermicelli 300 gr
• Mackerel 400 gr
• Pre-fried mixed fish cake 1 piece (use your preferred fish cake)
• Pineapple 1/4 piece (fragrant)
• Tomatoes 3 pieces
• Onion 1 piece
• Shallots 4 pieces
• Spring onion 1 handful
• Fresh lemongrass 2 stalks
• Chili 3 pieces
• Garlic 3 cloves
• Cooking oil 2 tablespoons
• Oyster sauce 1 teaspoon
• Common spices a bit (MSG/salt/chicken powder)

How to make:

• Prepare mackerel:
  • If the mackerel is still whole, when you buy it, use scissors to cut off the fish fins, then remove all the intestines inside the fish, then reduce the fishy smell by rinsing with diluted saltwater.
  • Then rinse it again with clean water and put it in a basket to drain, then cut it into slices that are easy to eat, each slice about 1 finger thick.
  • For pre-cut mackerel, when you buy it, to reduce the fishy smell, you just need to use a little salt to rub on all the slices for about 1 - 2 minutes, then rinse with water and let it drain, then you can cook it!
• Prepare other ingredients:
  • Peel the shallots and garlic, then wash and finely chop them. Soak chili in saltwater for about 20 minutes, then remove and drain.
  • Cut off the outer layer of lemongrass, wash it quickly with water, then finely chop 1 stalk of lemongrass, and the remaining stalk will be pounded.
  • Wash and drain the spring onion and coriander, cut off the heads of the spring onion, and cut the coriander and spring onion into small pieces. For pineapple (fragrant), clean it, cut off the eyes and core, then slice it thinly.
  • Peel the onion, remove the tomato stems, wash and cut into star shapes or small pieces as you like. Take 1/3 of the tomatoes and cut them into cherry-sized pieces for stir-frying with mackerel.
  • Finally, for pre-fried fish cake, you will cut it into small pieces as you like.
• Marinate mackerel:
  • Put the prepared mackerel in a bowl and season it with: 1/2 of the chopped shallots, garlic, and lemongrass, 1/2 of the chopped chili, along with 1/2 teaspoon of MSG, 1/2 teaspoon of salt, 1 teaspoon of chicken powder, 1 teaspoon of oyster sauce, and mix the spices evenly.
  • Depending on the taste of each family, you can reduce the amount of spices to suit! Then marinate the fish for about 15 - 20 minutes to let the mackerel absorb the flavors.
• Stir-fry mackerel with tomato sauce:
  • Heat the pan, add 2 tablespoons of cooking oil, wait until the oil is hot, then add the mixture of shallots, garlic, and the remaining chopped chili, and all the pounded lemongrass.
  • Use chopsticks to stir evenly for about 5 minutes until the mixture turns golden and fragrant, then continue to add the sliced tomatoes to stir briefly.
  • Then add the entire marinated mackerel to stir gently to avoid breaking the fish for about 1 minute over medium heat, then turn off the heat.
• Cook mackerel vermicelli broth:
  • Bring the pot to the stove, add 500ml of filtered water and bring to a boil. When the water is boiling, add the entire mackerel mixture just stir-fried with tomatoes to the pot and cook over medium heat for about 2 minutes.
  • When the broth boils again, use a ladle to remove the excess foam on the surface of the pot. Then add the pre-fried fish cake, cherry-cut tomatoes, sliced pineapple to the pot.
  • Wait for the broth to boil again, then add the onion, coriander heads, and then taste the spices to your liking. Finally, add the spring onion, coriander into the broth to make the broth more aromatic and attractive, then turn off the heat and you have completed the dish.
• Finished product:
  • So we have completed the super simple homemade mackerel vermicelli. This is a dish that is both delicious, flavorful, and irresistibly attractive, making anyone who has the opportunity to enjoy it cannot resist its charm.
  • When eating mackerel vermicelli, you should enjoy it with some raw vegetables and a bowl of spicy fish sauce for a perfect experience!

Ingredients:

• 1kg catfish
• 400g pork marrow bones
• 1 bag crispy frying powder
• 2 tomatoes
• Vermicelli
• Coriander, basil, water spinach, spring onion, lime, chili, garlic
• Spices...

How to make:

• Step 1: Prepare the ingredients:
  • Wash and drain pork marrow bones.
  • Clean and slice catfish into bite-sized pieces. Marinate the fish with 1/2 teaspoon of cornstarch, 1 tablespoon of minced garlic, 1/2 teaspoon of ground pepper.
  • Clean and slice coriander and spring onion. Slice water spinach and Chinese celery into bite-sized pieces. Peel and cut tomatoes into wedges.
  • Trim the tough part of water spinach, cut diagonally, sprinkle with a little salt, rinse, and drain.
  • Clean and cut tomatoes into wedges.

• Step 2: Cook crispy catfish vermicelli:
  • Boil pork marrow bones in a pressure cooker for about 20 minutes to make broth. If you want a clear broth, you can briefly blanch the pork marrow bones with a pinch of salt before simmering.
  • Add fish bones and a few slices of ginger to the broth and simmer for an additional 5 minutes.
  • Heat a pan, add some cooking oil, sauté minced garlic until fragrant, then add half of the tomatoes and stir until they soften. Next, add this tomato mixture to the broth, and add the remaining half of the tomatoes to the pot as well.
  • Prepare the crispy frying powder by mixing it with water to create a slightly runny mixture. Dip catfish pieces into the mixture and deep-fry until golden brown.
  • Adjust the seasoning of the broth to taste.
  • Then, place vermicelli in a bowl, arrange water spinach, coriander, Chinese celery, and basil on top, and pour the broth over. Garnish with lime, chili, and garlic.
  • Enjoy your delicious crispy catfish vermicelli!

Ingredients:

• Fresh vermicelli 800 gr
• 1 catfish
• 400 ml coconut water
• 30 gr bánh hỏi (available at food ingredient stores)
• 20 gr turmeric
• 10 gr fermented shrimp paste (or mackerel or anchovy sauce)
• 15 gr rock sugar
• 1 shallot 80 gr lemongrass
• 3 chilies
• 2 garlic cloves
• 300 gr assorted vegetables (aromatic herbs, coriander, sesbania flowers, water spinach, banana flowers, young coconut shoots, sesame leaves)
• Common spices a little (salt, monosodium glutamate, broth powder...)

How to make:

• Prepare the ingredients:
  • Rinse and scale the catfish, remove the fish belly. Then, use salt to rub the entire body of the fish to reduce fishy smell, wash with clean water, and cut the fish into small pieces.
  • Mince shallots, purple onions. Slice lemongrass thinly. Use a knife to cut chilies into thin slices.
  • Clean the turmeric, peel and wash it with water.
  • For the accompanying vegetables, wash them with water, drain in a basket.

• Cook the broth:
  • Firstly, grind 20 grams of lemongrass, 20 grams of turmeric, and 30 grams of bánh hỏi in a mortar.
  • Next, add 400 ml coconut water, 1 liter of filtered water, and the ground mixture of lemongrass, turmeric, and bánh hỏi to a pot. Then, bring the pot to a boil.
  • When the water boils, add the clean catfish to the pot, cook the fish for 15 minutes. After 15 minutes, remove the fish and let it cool for 10 minutes.
  • After taking the fish, use a ladle to remove all the residues of turmeric, bánh hỏi, and lemongrass.
  • Next, mix 10 grams of fermented shrimp paste with 30 ml of filtered water, then add it to the broth.
  • Add to the broth 10 grams of monosodium glutamate, 5 grams of salt, 15 grams of rock sugar, along with 20 grams of minced lemongrass, 20 grams of minced shallots, and 20 grams of minced garlic. Continue to stir well.

• Sauté the fish:
  • Once the fish has cooled, proceed to separate the fish from the bones. When separating the fish bones, be gentle to keep the fish meat intact for a better taste.
  • After separating the fish, put it in a pan and sauté the fish for 3 minutes with 20 ml of cooking oil, 40 grams of minced lemongrass, 20 grams of minced shallots, and 10 grams of minced garlic.
  • Note: After sautéing the fish, people in Châu Đốc often put the fish back into the broth to give the fish an attractive color. When eating, scoop the fish from the bottom of the pot.

• Finished product:
  • Place vermicelli, fish, a few aromatic herbs, sesbania flowers, and then pour the broth over them.
  • You can prepare a dipping sauce by adding a little chili to fish sauce. You can enjoy vermicelli with catfish along with Vietnamese pork sausage, roasted pork, or balut.
  • The accompanying vegetables include sliced sesbania leaves, shredded banana flowers, sesame leaves, coriander, aromatic herbs.
  • The vermicelli dish should meet the requirement of being eye-catching, with the catfish meat intact, and delicious.

Ingredients:

• Fresh fish: 500 grams
• Pork bones: 1 kg
• Fresh vermicelli: 500 grams
• Tomatoes: 200 grams
• Herbs, scallions, shallots, chili
• Accompanying raw vegetables include: lettuce, basil, coriander, etc.
• Spices include: ginger, dried shallots, peppercorns, good fish sauce, seasoning powder, cooking oil, turmeric powder, food coloring, vinegar, etc.

Instructions:

• Step 1: First, let's prepare the ingredients, ladies. For the fish, marinate it overnight, or if you don't have time, marinate it for a few hours before cooking to make the fish pieces flavorful and delicious. Clean the fish, remove the fish bones, and cut the fish into 1cm pieces. Use a clean cloth to pat the fish dry, then marinate it with 1 teaspoon of turmeric powder (turmeric powder helps remove the fishy smell and gives a beautiful color to the fish), 1.5 teaspoons of seasoning powder (marinate the fish with salt, seasoning powder, and soup powder, not fish sauce, as fish sauce will make the fish soft when frying). Put on gloves, mix well, and marinate for a few hours before cooking.
• Step 2: While waiting for the marinated fish to absorb the spices, let's prepare the accompanying vermicelli dish. Prepare about 1kg of pork bones, wash them, and boil them in water. Add a piece of ginger and boil the bones. Boil for about 1-2 hours until the broth is sweet. Strain the broth to remove the bones, and we will use this broth to make the fish vermicelli later. Heat the pot, add 2 tablespoons of cooking oil. When the oil is hot, add dried shallots and fry until fragrant. Then add chopped tomatoes, stir-fry briefly, and pour into the broth. Next, bring the broth to a boil, then season it with seasoning powder for a rich flavor. Add half a bowl of vinegar for a slightly sour taste. Stir well.
• Step 3: For the herbs, pick and wash the coriander, discard the head of the leaves, and cut into sections. Prepare about 1-2 shallots, peel, and crush them. Soak the raw vegetables in salted water for about 20 minutes, then rinse with boiling water to cool. After that, pick up the raw vegetables, scale them, and drain them. Wash the scallions, cut them into small pieces.
• Step 4: Now, let's fry the marinated fish. Heat a deep pan, add enough oil to submerge the fish. When the oil is hot, gently place the fish in the pan and fry over medium heat, turning the fish until it is golden and crispy on the outside. Remove and set aside on a plate.
• Step 5: With all the ingredients prepared, it's time to present the dish: blanch the vermicelli in boiling water and place it in a bowl. Arrange the scallions on top of the vermicelli. Add the fried fish, chopped coriander, and pour hot broth over the top. When enjoying the dish, add raw vegetables and a bit of pickled chili to enhance the aroma.

Ingredients:

• Carp fish: 0.5 kg
• Fresh vermicelli: 0.5 kg
• Tomatoes: 200 grams
• Shallots: 6 bulbs
• Scallions: 3 branches (chopped)
• Cooking oil: 1 tablespoon
• Fish sauce: 2 tablespoons
• Salt/ground pepper: a little

Instructions:

• Prepare the ingredients:
  • To remove the fishy smell of carp, rub the fish with a little salt to produce mucus, then rinse it off. Use a knife to separate the fish bones and meat, then cut the fish meat into bite-sized pieces, about 2 - 3 fingers in length.
  • Wash the tomatoes, remove the stems, and cut them into bite-sized pieces. Peel the shallots, rinse them quickly, keeping 3 bulbs intact and thinly slicing the other 3 bulbs.

• Fry the carp fish:
  • Arrange the sliced carp fish in a non-oil frying pan, fry the carp until crispy for 15 minutes at 200 degrees Celsius.
  • Tip: If you don't have a non-oil frying pan, you can fry it with a regular pan. To avoid burning the fish, use low heat and flip the fish regularly!

• Cook the fish bone broth:
  • Place the pot on the stove, add 500ml of water, 1 tablespoon of fish sauce, and 3 whole shallots to the pot. Next, add all the carp fish bones to the pot, bring to a boil with high heat.
  • After the water boils for about 5 - 10 minutes, turn off the heat. Remove the broth with the fish bones into a bowl.

• Cook the broth:
  • Place the pot on the stove, add 1 tablespoon of cooking oil to the pot, and turn on medium heat. Once the oil is hot, add the thinly sliced tomatoes and shallots, stir-fry to release the aroma.
  • Then, pour the previously cooked fish bone broth into the pot, season with 1 tablespoon of fish sauce, and turn on high heat to bring the broth to a boil.
  • When the broth is boiling, add the fried carp fish to the pot, season with 1 teaspoon of salt, and adjust the seasoning to taste. Sprinkle the chopped scallions and a little ground pepper on top, then turn off the heat.

• Finished product:
  • Place vermicelli in a bowl, pour the broth over to cover the vermicelli, and add a few pieces of crispy carp fish. The delicious and sweet broth, combined with the crispy carp fish, is incredibly enticing.
  • Crispy Fish Vermicelli can be enjoyed with various fresh herbs and a side dish of spicy fish sauce for an extra kick.

Ingredients:

• Freshwater catfish (can be replaced with catfish or snails)
• Tomatoes
• Pig tailbone
• Dill
• Vermicelli, dried shallots
• Scallions, cilantro, various types of fresh vegetables
• Vinegar
• Wheat flour, tapioca flour

Instructions:

• Step 1:
  • For live catfish, separate the bone and meat. Choose live fish for fresher meat, and if time-saving is needed, pre-cut fish with finely ground bones is available in supermarkets.
  • Cut the fish into pieces and marinate with seasoning. Roll the fish meat in a mixture of wheat flour and tapioca flour in a 2:1 ratio.
  • In a clean pan, heat oil and deep-fry the fish until golden brown.

• Step 2:
  • Rinse the pig tailbone, or you can use pig tailbone instead. Boil water and add the tailbone, cook until you see black bubbles, remove the bone, and rinse again with water.
  • Prepare a new pot with water, add the tailbone and continue simmering, creating the broth.
  • For the fish bone, grind and strain to add sweetness to the broth. Adding roasted and grilled onions helps eliminate the fishy taste.
• Step 3:
  • For the dill, remove the outer skin, slice thinly, and soak twice with salty water. Drain without squeezing. Place in a basket and let it drain.

• Step 4:
  • Some notes when making the broth for catfish vermicelli.
  • Cut the tomatoes, remove the seeds, cut into wedges, then sauté with cooking oil. Add the tomatoes to the broth, season to taste, add vinegar for a sour taste, then add the dill and bring to a boil.

• Step 5:
  • Chop small shallots, scallions, cilantro. When serving, lay vermicelli, sprinkle these herbs on top. Finally, pour the broth over.
  • Enjoy this dish while it's still hot.

If you are passionate about Northern specialties, you may have explored various bun dishes in this region, especially the famous bun cha in Hanoi or the renowned bun ca (fish vermicelli) in Hai Phong. Today, you are introduced to the simple recipe for Dill Catfish Vermicelli. This dish is not only delicious and refreshing but also nutritious. Wishing you success in creating a unique and delightful dish for your family!