Banh Canh with fish cake in Nha Trang City
Fish cake is famous for the delicious fresh fish. Each plate of fish cakes is presented attractively in the evening. Fishes used to make fish cake are usually delicious such as: Sardines, mackerel, barracuda, machete fish, flying fish, sailfish etc. However, mackerel, sardines, and machete fish are the best. There are two types of fish cake: Steamed and fried. Someone likes the steamed because they’re sweet, someone like the fried because they’re fragrant. Whether steamed or fried, fish cake always has the same staste: Chewy, soft, sweet taste of fish, tastier with a little chili garlic sauce.
Making fish cake is so simple, but grinding fish is a little hard. Fishes are fresh, clean, scraped the fish meat out. Put onions, garlic, pepper are crushed with spices, the fish were scraped into the grind and knead them well. The better we knead the fish cake, the tougher they are. The fish cake is rolled into balls to fry or steam. If the fish cake is steamed; put a little diced fat, chopped mushrooms into. Then, steam until almost cooked, put an egg to make the surface yellow.
Fish cake is the main ingredient of Banh Canh or Bun Ca. After taking out the meat of fish, get the bone, boil the bone to make the broth stasty, finally put spices into the soup. If we cook Bun Ca, put some onions, tomatos, served with salad. There are usully 3 types of Banh Canh: Rice flour, Tapioca Flour Banh Canh, and Canh Bun. Tapioca Flour is made from wheat flour, Tapioca flour Banh Canh is usally cooked with crab. Rice flour Banh Canh is like Phở. Banh Canh Bun is big rice noodle.
Banh Canh with fish cake in Nha Trang is usually served hot, the taste is rustics but delicious.