Vietnamese National Dishes

Bánh canh chả cá Nha Trang (Nha Trang Fish Cake Thick Noodle Soup)

This coastal Nha Trang bowl brings thick, springy rice-and-tapioca noodles together with clear fish-bone broth and golden homemade chả cá. The broth is briefly simmered with charred shallot and ginger, then poured over sliced fish cakes and noodles with scallions, fried shallots and cilantro. Serve lime and chilli on the side so each bowl can be brightened at the table. Fish, noodle blends and fried or steamed cakes vary by cook; this is one practical home version.

Vietnamese National Dishes
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Wide Nha Trang fish-cake noodle soup on a wooden table with lime, red chilli, spoon and chopsticks beside the bowl.
Nha Trang bánh canh chả cá with thick noodles, clear fish broth and golden fish cakes.
Yield 4 bowls
Cook time 50 minutes
Passive time 15 minutes to chill the fish paste
Total time 1 hour 40 minutes
Calories per serving about 420 kcal
Ingredients ↓
Overview

Bánh canh chả cá Nha Trang (Nha Trang Fish Cake Thick Noodle Soup)

This coastal Nha Trang bowl brings thick, springy rice-and-tapioca noodles together with clear fish-bone broth and golden homemade chả cá. The broth is briefly simmered with charred shallot and ginger, then poured over sliced fish cakes and noodles with scallions, fried shallots and cilantro. Serve lime and chilli on the side so each bowl can be brightened at the table. Fish, noodle blends and fried or steamed cakes vary by cook; this is one practical home version.

Practical

Practical

  • Tips for successKeep fish cold while preparing it, and remove every pin bone from the fillet before blending. Simmer fish frames gently for 30 minutes and strain carefully; a hard boil or long simmer can cloud the broth and intensify its fish flavour. Process the fish paste until pale and sticky, then chill it covered for 15 minutes so the cakes are easier to shape. Cook the rice-tapioca noodles in a separate pot and follow the packet, since fresh and frozen noodles cook at different rates.
Ingredients

Ingredients

Fish cakes

  • 500 g firm fish fillet, pin-boned and chilled (mackerel, wahoo, snapper or cod)
  • 25 ml fish sauce
  • 12 g granulated sugar
  • 6 g tapioca starch
  • 4 g baking powder
  • 2 g ground white pepper
  • Up to 250 ml neutral vegetable oil for shallow-frying; use only a shallow layer

Clear fish-frame broth

  • 1.2 kg cleaned fish frames and heads, gills removed
  • 2.5 L water
  • 60 g shallots, peeled and halved
  • 20 g fresh ginger, sliced
  • 30 ml fish sauce
  • 10 g granulated sugar
  • 6 g fine salt

Noodles and garnishes

  • 600 g fresh bánh canh noodles made with rice and tapioca
  • 30 g scallions, thinly sliced
  • 20 g fried shallots
  • 15 g fresh cilantro leaves
  • 120 g limes, cut into wedges
  • 5 g fresh red chilli, thinly sliced (optional)
Method

Method

Method

  1. Keep the fish refrigerated at or below 4°C until you are ready to cook. Rinse the cleaned fish frames and remove any remaining gills. In a dry skillet, char the halved shallots and ginger until lightly marked and fragrant.

  2. Put the fish frames, water, charred shallots and ginger in a stockpot. Bring just to a simmer, skimming foam during the first 10 minutes. Simmer gently for 30 minutes, then strain through a fine sieve and check carefully for small bones. Discard the solids; season the clear broth with 30 ml fish sauce, 10 g sugar and 6 g salt, then keep hot.

  3. Pat the chilled fillet dry, cut it into chunks and put it in a food processor with 25 ml fish sauce, 12 g sugar, tapioca starch, baking powder and white pepper. Process for 60–90 seconds until the mixture is pale, sticky and cohesive. Cover and chill for 15 minutes at or below 4°C.

  4. With wet hands, shape the paste into 12 flat cakes about 6 cm across and 1 cm thick. Heat a shallow layer of oil in a stable heavy pan. Fry in batches over medium heat for 2–3 minutes per side, until golden and the centre of each cake reaches at least 63°C on a clean instant-read thermometer. Drain on a clean rack.

  5. Boil the fresh rice-tapioca bánh canh in a separate pot according to its package. Fresh noodles often take 4–6 minutes; cook until glossy and tender, then drain. Do not leave cooked noodles at room temperature for more than 2 hours.

  6. Slice the fish cakes. Divide noodles and fish cakes among four bowls. Ladle over the hot strained broth and top with scallions, fried shallots and cilantro.

  7. Serve lime wedges and optional chilli on the side. Add lime at the table for a fresh, bright finish.

  8. Refrigerate leftover broth, fish cakes and noodles separately within 2 hours at or below 4°C; use within 3 days. Bring broth to a boil when reheating, and reheat the fish cakes and noodles to 74°C.

Practical

Practical

Practical guidance

Fresh bánh canh noodles vary in thickness and flour blend, so check the package and cook them in plain water rather than directly in the broth; this keeps the stock clear. If the available noodles contain wheat, the dish is not gluten-free. You can fry the fish cakes while the stock simmers, then keep them on a rack until serving.

Troubleshooting

The broth is cloudy: keep it at a gentle simmer, skim the early foam and strain it through a fine sieve. The fish cakes break apart: blend the paste until sticky, chill it covered and wet your hands before shaping. The noodles turn too soft: reduce the cook time and check them early; brands and fresh/frozen formats differ. The broth tastes too strong: dilute with a little boiling water and adjust the seasoning gradually next time.

Frequently asked questions

Can I use packaged fish cakes? Yes, if you choose a plain fish cake. Check its label for allergens and heat it thoroughly in the hot broth; the homemade version here lets you control the seasoning. Can I substitute another noodle? Fresh rice-tapioca bánh canh gives the characteristic thick, springy bite. Fresh udon can work when it is unavailable, but it contains wheat and has a softer texture.

Nutrition per serving (estimate)

Nutrition per serving (estimate)

  • Serving sizeone-quarter of noodles and fish cakes, about 500 ml broth and garnishes, approximately 800 g
  • Caloriesabout 420 kcal
  • Carbohydrate45 g
  • Protein31 g
  • Fat9 g
  • Fibre2 g
  • Sodiumabout 1,600 mg
Allergens and food safety

Allergens and food safety

Contains fin fish. Check packaged fish sauce and noodles for additional ingredients, including wheat, and cross-contact information. Keep raw fish at or below 4°C, use separate boards and utensils, and wash hands and equipment after handling it. Cook each homemade fish cake to at least 63°C at the centre, verified with a clean thermometer. Refrigerate broth, cakes and noodles separately within 2 hours at or below 4°C, use within 3 days and reheat leftovers to 74°C; bring the soup broth to a boil.

To finish

To finish

  • Place noodles and sliced fish cakes in each bowl before ladling over the clear, hot broth.
  • Let everyone add lime and chilli to taste, then finish with scallions, fried shallots and cilantro.
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