Banh Canh Cha Ca (Thick Noodle Soup with Fish Cake)

Method

1. Rinse 500g pork bones, chop them into pieces and blanch them in boiling water for 2 to 3 minutes to clear the scum, then lift them out and rinse again.
2. Put the bones in a pot with 2 liters of water, bring it to a boil over high heat, skim thoroughly, then lower the heat and simmer for about 20 minutes.
3. Peel 200g carrot and 200g daikon radish and cut them into bite sized pieces. Trim the stems from 150g straw mushrooms, soak them in lightly salted water and rinse.
4. Slice 300g fried fish cake, boil and peel the quail eggs, chop the spring onion and cilantro, and mince the shallot and fry it until golden.
5. Blanch 300g banh canh noodles in boiling water for 1 to 2 minutes, then lift them out and drain.
6. Add the carrot and daikon to the bone broth and cook until they start to soften. Add the straw mushrooms and fish cake, cook for another 5 minutes, then season with 1 tablespoon salt, 2 tablespoons seasoning powder and 1 tablespoon kOBE Monk Fruit Blend.
7. Add the fried shallots and the white parts of the spring onion for aroma, then turn off the heat.
8. Arrange the noodles in bowls with the fish cake, quail eggs, carrot, daikon and mushrooms, then ladle over the hot broth. Scatter with spring onion, cilantro, bird's eye chili and ground pepper.

Tips

• Blanch the bones for 2 to 3 minutes and rinse them again for a clear broth.
• Skim continuously for the first 20 minutes of simmering and the broth stays clear.
• Add the fish cake in the last five minutes, as long cooking swells it and costs its bounce.
• Blanch the banh canh noodles separately before they go into the bowl, so the broth does not turn slippery.
• A small dish of fish sauce with chili and a squeeze of lime alongside makes the bowl taste fuller.