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.

A bowl of Chau Doc fish noodle soup is served along with a plate of roasted pork and a bowl of fish sauce.

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.

Japan supports Vietnam’s food value chain development

Vietnam holds great potential in food value chain development with a large consumption market and high export values, especially as the country is a member of various free trade agreements (FTAs), heard a seminar held in Hanoi on January 14.

Vietnamese enterprises seek food business opportunities in India

Vietnamese enterprises joined the third Indian International Food and Beverage Expo (Indus Food 2020) in Uttar Pradesh, India, from January 8 to 10, to seek business cooperation opportunities in confectionery, beverages, energy drinks and fruits.

HCM City to host food fair

Ho Chi Minh City’s District 5 will organise Cho Lon Kitchen food fair at Van Lang Park in District 5 from January 11-12.

Salted seafood festival offers taste of Mekong Delta

An exquisite food festival will take place from February 13-16 in Chau Doc Town, considered Vietnam’s “capital of salted seafood”.

Hanoi Spring Fair 2020 to highlight vegetarian food

The 2020 Spring Fair, themed “A vegan Tet (Lunar New Year Festival)”, will be held for the first time at the Vietnam Exhibition Centre for Culture and Arts in Hanoi from January 13-19, 2020.

Source: VnExpress