Hanoi-style Fried Fish Noodle Soup

Nutrition values are AI-estimated based on ingredients.

• 1.5 kg red tilapia fish
• 2 tomatoes
• 100 g pineapple
• 1 bunch green onion
• 1 bunch fresh dill
• 200 g rice vermicelli noodles
• 1 bunch water celery
• 1 inch sliced ginger
• 2 tbsp stock powder
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp fish sauce
• 20 g tapioca flour
• 30 g all-purpose flour
• Sufficient cooking oil for deep frying
• Dipping Sauce: 2 tbsp fish sauce
• Dipping Sauce: 1 tbsp sugar
• Dipping Sauce: 1 tbsp vinegar
• Dipping Sauce: 1 tbsp water
• Dipping Sauce: 1 tsp minced chili
• Dipping Sauce: 1 tsp minced garlic

1. 1Fillet the red tilapia fish, slice into bite-sized pieces; reserve the fish head and bones for broth.
2. 2Combine all-purpose flour, stock powder, and tapioca flour in a bowl for the fish coating.
3. 3Heat cooking oil in a wok. Dredge fish pieces in the flour mixture and deep-fry until golden brown and crispy; remove from oil.
4. 4Boil the reserved fish head and bones in water with 1 tsp salt to create a flavorful fish broth.
5. 5In a separate pot, add sliced tomatoes and pineapple. Pour the prepared fish broth over them.
6. 6Once the broth is simmering, add fresh water celery and dill; stir gently to combine.
7. 7Prepare the dipping sauce by mixing sugar, fish sauce, water, minced chili, and minced garlic in a small bowl.
8. 8Serve the crispy fried fish and rice vermicelli noodles with the hot broth, cooked vegetables, and the flavorful dipping sauce.

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