In the summer, with this spicy fish noodle dish, all the heat and fatigue will melt away.
On the food forum, Ms. Nguyen Quynh Hoa meticulously guided her sisters through each step of making spicy fish noodles. Quynh Hoa said that in the summer when the whole family celebrates with this fish noodle dish, all the fatigue will disappear.
Full, delicious fish vermicelli tray 1. Fried fish portion Resources: 1 kg of tilapia; 2 tablespoons deep fried rice flour; 1 teaspoon salt; 1 teaspoon of monosodium glutamate/monosodium glutamate; 1 teaspoon pepper; 1 small fresh turmeric (crushed with a little more juice squeezed to get the juice); 1 teaspoon garlic powder or pound 5 garlic cloves add a little juice to get the juice; 1 tsp ginger powder or 1 grated ginger root; 1 tablespoon of water and fat (the more fragrant, the more fragrant the fried onion fat will be). Making: – Clean fish, filter for meat, head and fish bones to separate. The boneless meat is dropped into a bowl of ice water, add 1 tablespoon of vinegared rice, soak for 10 minutes, then take it out and pat dry, paying attention to the black membrane that must be scraped off to remove fishy, then cut into pieces about 10cm long. 4cm thick to eat. The choice of fish decides for an attractive and delicious dish. Choose fresh and delicious fish with telltale signs such as: Shiny color of fish scales, clear and slightly puffy eyes, bright red gills, light pressure near the belly to see firm flesh. – Crush 1 turmeric root to extract the juice, if there is no fresh turmeric, you can use turmeric powder, but fresh turmeric will be more delicious. Marinate fish with turmeric juice, 1 teaspoon of MSG, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, 1 teaspoon of onion oil, squeeze well to infuse the fish with spices, marinate 15 minute. Next, squeeze 1/2 lemon to get the juice into the marinated fish, squeeze the fish pieces to infuse. Lemon helps fish hard when frying without breaking. – Put the fish pieces into a zip bag, pay attention to only pick up the fish, not add the seasoning to marinate the fish. Add 2 tablespoons of fried rice flour or tapioca flour, shake the bag well so that the flour sticks to the fish pieces. For 1 kg of fish meat, I only give 1.5-2 tablespoons of fried rice flour / tapioca, but I don’t give more. Crispy flour / tapioca will help the fish pieces when fried to stand, create crispness and keep the crispness for a long time, and at the same time make the fried fish very beautiful. However, adding a lot of flour will cause the fish to become mushy when it meets water and lose its taste as well as eat very well, reducing the taste of fish noodles. – Then deep fry in oil. Pay attention to the oil boiling over 150 degrees, drop the fish in to fry. Fry until golden brown, then take it out to absorb the oil and fry it a second time before eating, it will be crispy and delicious. 2. Processing broth 
Full of fish noodles with sweet broth Resources: 1 fish skeleton + fish head; 500g flying bones/tubule bones; 2.5 liters of water; 2 onions; 2 dried onions; 2 ginger root; 3-4 large tomatoes; 1/2 pineapple; Green onions, dill; Sour tamarind, cold rice or vinegar suddenly; Lemon, salt to wash fish bones to eliminate fishy smell; Seasoning: Fish sauce, salt, pepper, rock sugar, fish sauce; 1kg vermicelli noodles; Along the mosquito net or celery; Served with raw vegetables: lettuce, bananas, split water spinach… Making: – Boil a large pot of water, add 1 teaspoon of salted rice and 1 teaspoon of vinegared rice, put the bones in and boil over. Remove the bones, clean them, then boil them with 2.5 liters of water. Simmer for about 1 hour to get bone broth, pay attention to skim regularly. – Onion, ginger smashed, grilled fragrant. – Put the head and bones of the fish in a pot, put lemon and salt in it, then wash it to remove the fishy smell, then wash it again. Put the pot of water on the stove until the water is just enough to cover the fish, put the fish bones in and boil them with onion, crushed ginger, pepper, and salt for 30 minutes. Then, remove the fish bones and grind them, filter to get the juice. – Dry the fish head, fry it until golden brown, absorb the oil, then put the fish head and fish bone filter into it and boil it with 2.5 liters of flying bone water. Total is about 3.5 liters of water. When simmering for 60 minutes, add fragrant grilled onions and ginger and take out the fish head, comb it back to make the broth very clear. – Tomato add areca pieces just eaten. Pineapple (pineapple) peeled off, cut into pieces. Put the cooking oil in the pan, fry the minced onion and garlic until fragrant, then add the tomatoes and pineapple into the pan and stir well. Then add the sautéed tomatoes and pineapple into the pot of bone broth. Season with fish sauce, salt, and sugar (optional) to suit your family’s taste. – Pick up sour tamarind into the pot or use vinegar, when it is almost ready to eat, it will be given. If you put it in early, the light scent of vinegar will disappear. 3. How to make fish cakes 
Attractive bowl of vermicelli – 1kg of mackerel fillet, remove the bones, scrape along the meat with a spoon, remove the skin, fishy blood and black membranes. The minced meat is mixed with 1 teaspoon of tapioca starch, 1 teaspoon of baking powder, 1 teaspoon of pepper, 1 teaspoon of onion powder, and 1 teaspoon of fish sauce. Put everything in a ziplock bag to mix the spices, then spread it out and put it in the freezer until it’s crushed, then you take it out, break it into small pieces, and put it in a blender. Then hit hard several times on a clean surface to increase the bond to make the fish cake tough. Finally, leave it in the refrigerator for 30 minutes, then bring it out into thin round pieces, before you can add a little more dill, cut it into small pieces. Fry the surface of the mackerel until golden brown, during the frying process, you need to pay attention to low heat so that the fish cake is cooked deep. 4. Longitudinal processing – Along the mosquito net stripping, cut bevels. Boil a pot of very salty boiling water, drop along the nets and boil for about 7 minutes and then take them out. Soak in ice water for 10 minutes, then squeeze out. 5. How to make dipping sauce 
Sweet and sour dipping sauce with flavors of ginger, garlic and chili Mix fish sauce, sugar, vinegar and filtered water in the ratio 1:1:1:3 – 3 tablespoons of fish sauce rice – 3 tablespoons of rice and sugar – 3 tablespoons of rice vinegar/lemon juice – 9 tablespoons of filtered rice water – 5 cloves of garlic – 1/2 small ginger – 3-4 dangerous chili – Finely chopped dill if you like Put garlic, ginger, chili seeds in the mortar and pound. Next, add water and sugar and stir. Then, add fish sauce and vinegar/lime juice, cook until the sugar dissolves. Wait for the fish sauce to cool down, add garlic, ginger, chili, and finely chopped dill to float on top. If you don’t like it, don’t put it in. 6. Prepare vermicelli and mixed vermicelli 
It’s hard to resist this eye-catching ‘mixed’ fish vermicelli Making mixed vermicelli – You can use 500g of vermicelli/red rice paper or vermicelli, both are delicious – The side dish can add spring rolls / spring rolls, seven-minute spring rolls, crispy fried beans, fish cakes, lolot rolls… – Served vegetables with water spinach, spinach, celery or chopped vegetables – Assorted herbs: Lettuce, mint, bean sprouts… – 50g roasted peanuts – 1 cup of onion – 3 apricot bean covers – Condiments: main noodles, fish sauce, sugar, soy sauce/soy sauce, vinegar, lemon, pepper, fresh chili Making – Tofu cut into square pieces, deep fried – Poached vermicelli with broth until cooked – Raw vegetables, washed and chopped – Bean sprouts, water spinach/vegetables need to be blanched – Roasted peanuts, peeled, pounded – Part of fish bone broth after boiling, scoop out a part to mix water. Then add tomatoes, vinegar suddenly to make fish noodle broth or accompanying broth. – Mix sweet and sour sauce: Mix in the ratio of 1 tablespoon rice/soy sauce: 1 tablespoon rice sugar: 1/2 teaspoon rice vinegar: 3 tablespoons broth. When eating, boil the water and mix it warm, then add chopped chili and pepper. Note that the mixing water will not be too salty and sour, the taste is more sweet. – Arrange the vermicelli in a bowl, add crispy fried fish, ear rolls, fried beans, lollies, roasted peanuts, fried onions on top and sprinkle with sweet and sour mix. – Ladle a bowl of hot broth, add water spinach, blanched sprouts, and raw vegetables to serve. Fish noodle part – Spicy fish vermicelli can be eaten with shrimp or with fried fat on the surface. Shrimps are cleaned, seasoned with a little salt and pepper, then cooked in boiling broth. – Raw vegetables pick up the roots, wash, soak in dilute salt water, take out and drain – Vegetables need to pick up old roots and leaves, wash and cut into bite-sized pieces. When eating blanched celery in a pot of broth until it is cooked again. – Drop the mosquito net into the pot with tomatoes – Green onions, dill, washed and chopped – Vermicelli blanched in boiling water and arranged on a plate – 2 cloves of minced garlic, sauteed, add 3 tablespoons of cooking oil and 2 tablespoons of dried chili rice to the pot – Boil hot vermicelli, arrange celery sticks or along the net, blanched shrimp, mackerel, deep fried fish, add a few pieces of tomato, sprinkle with onions, dill, scoop hot broth on top. – When eating, add hot chili, garlic, chili 7. Making pork rolls lố Resources: 300g bacon or minced/grilled crispy shoulder; 50g minced nape fat; 1 dried onion; 1 small onion head; Piper lolot; Salt, cooking oil, fish sauce, main noodles, pepper, onions Making – Dried onion, chopped onion head – Small or torn guise leaves, finely chopped, mixed with a mixture of meat and spices to taste – Marinate the meat with the dried onion, onion head, chopped bay leaves. Season with 1 teaspoon of fish sauce, 1 teaspoon of main noodles, 1/2 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cooking oil and 1 teaspoon of potato starch/corn flour. – Wash the guava leaves, boil 1 pot of boiling water, add 1 teaspoon of salt, blanch the leaves for about 20 seconds, then soak them in ice cold water, take them out and drain. Then proceed to roll the meat, fold the 2 edges of the leaves like a spring roll – Turn on low heat, heat the cooking oil and then fry the patties until cooked on both sides So finished the mixed fish vermicelli and spicy fish vermicelli, put it all on the table and enjoy a cozy meal with loved ones.
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