QUANG-STYLE NOODLE WITH SNAKEHEAD FISH - Mỳ Quảng Cá Lóc

By Helen Le Published: June 18, 2021

  • Prep: 15 mins
  • Cook: 60 mins
  • Ready In: 1 hr 15 mins

  • Yield: 4-6 Servings

In my previous posts, I shared two delicious versions of Quang-style noodles: one with pork and shrimp, and another with chicken. Today, we’re switching things up with a unique twist on my favorite Vietnamese noodle dish — Mì Quảng cá lóc! This version is completely meat-free, using only fish for a lighter yet flavorful experience. Ready to dive into this mouthwatering recipe? Let’s get cooking!

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Ingredients
Instructions
  • Rub the fish with lime dipped in salt to remove its sliminess and odor. Rinse and drain well. Fillet and slice thinly on a bias.
  • In a large bowl, mix fish slices with half of the “củ nén,” turmeric, 1/4 tsp pepper, 1 tsp stock powder, 1 tbsp fish sauce, 1 tsp sugar, and 1 tbsp peanut oil. Marinate for at least 1 hour or overnight in the fridge.
  • In a large saucepan, simmer fish head and bones in 2L of water with 1 tsp salt and 2 smashed shallots for 30 minutes. Strain and season with fish sauce and stock powder.
  • Heat 2 tbsp peanut oil in a wok, sauté the rest of crushed “củ nén” and turmeric until fragrant. Add marinated fish, cook gently on both sides for 3-5 minutes over low heat.
  • Arrange noodles, herbs, and fish slices in a bowl. Pour fish broth over, just enough to cover the noodles lightly. Serve with rice crackers, boiled quail eggs, and roasted peanuts. Mix well before serving

“Củ nén” is very unique to central Vietnam. It’s a hybrid between onion and garlic and has the shape and size of small pearls.

QUANG-STYLE NOODLE WITH SNAKEHEAD FISH – Mỳ quảng cá lóc – Watch how to make it on Youtube