Bánh canh phong tôm chả cá (Shrimp Chip Soup with Fish Cake)

• Soak shrimp crackers for 1-2 hours

Nutrition values are AI-estimated based on ingredients.

• 400g pork bones
• 1 tbsp annatto oil
• 1 tbsp minced shallots
• 1 liter water
• 1/2 onion
• 100g shrimp crackers
• 200g fish cake
• 1 tbsp stock powder
• 1 tbsp fish sauce
• 1/2 tsp salt
• 1 tsp sugar
• 10 quail eggs
• Fresh chopped cilantro
• Chili oil (optional)

1. 1Blanch 400g pork bones in boiling water for 3 minutes, then drain and rinse.
2. 2Heat 1 tbsp annatto oil in a pot, then sauté 1 tbsp minced shallots until fragrant and golden.
3. 3Add parboiled pork bones to the pot with sautéed shallots and stir.
4. 4Pour in 1 liter water and 1/2 onion, then simmer for 1 hour to create a rich broth.
5. 5Simultaneously, soak 100g dry shrimp crackers in water for 1-2 hours until they swell and soften into translucent, noodle-like shapes.
6. 6Thinly slice 200g pre-cooked fish cake on a cutting board.
7. 7After the broth has simmered, season it with 1 tbsp stock powder, 1 tbsp fish sauce, 1/2 tsp salt, and 1 tsp sugar, then stir.
8. 8Remove the cooked pork bones from the broth.
9. 9Add the thinly sliced fish cake, along with 10 pre-boiled and peeled quail eggs, to the simmering broth and gently stir.
10. 10Arrange the soaked shrimp crackers in a serving bowl.
11. 11Pour the hot broth with fish cake and quail eggs over the shrimp crackers.
12. 12Garnish with fresh chopped cilantro/coriander and an optional drizzle of chili oil.

These instructions are our analysis of the original video. Watch on YouTube →