Chau Doc fish noodle soup

The main ingredients are snakehead fish, broth and noodles. After cleaning and boiling the fish, the chef fillets it, marinates it with spices and fries it briefly on a pan with turmeric to give it a golden color and nice aroma.

The success of the dish lies in the broth that is made from fermented carp, shrimp paste and livestock bones. It also has a pale yellow color from crushed turmeric and fried fish is added to enhance its flavor.

The dish is served with a plate of roasted pork (heo quay) and dien dien or sesban leaves from a plant that grows abundantly in the region and has a unique aromatic texture and subtle fatty taste.