Bánh canh chả cá - The soul of South Central Coastal cuisine

The are two kinds of Bánh canh in Vietnam: bánh canh thịt heo (banh canh noodles with pork) in the South and bánh canh chả cá (banh canh noodles with saltwater fish patties) in the South Central Coast.

Most people who live in the South Central Coast of Vietnam are trim and healthy because they eat saltwater fish—a nutrient-rich food—everyday. As surely as God lives, saltwater fish dishes have become the heart and soul of South Central Coastal cuisine.

 Bánh canh chả cá is the simplest recipe compared to other Vietnamese noodle dishes. The big, fresh rice noodles in this dish are called bánh canh, and the fried or steamed patties made of saltwater fish are called chả cá. The broth for bánh canh is made by boiling fish or pork bones.

(Source: Internet)

Eating bánh canh chả cá is also a unique experience. Contrary to enjoying other noodle dishes, diners do not use chopsticks or add fresh vegetables and herbs into a bowl of  bánh canh chả cá, but slurp up the soup using only a spoon. “You are betraying our homeland,” a native of Binh Thuan province, one of the regions that consumes bánh canh chả cá, jokingly chided his countrymen who were using chopsticks to eat the dish.

Bánh canh chả cá is the most popular breakfast food in the South Central Coast. People of this region can eat it everyday without getting sick because the soup is fresh and the saltwater fish patties are not greasy.

(Source: Internet)

When people from the South Central Coast move far away from their homeland,  bánh canh chả cá becomes a nostalgic memory of home in their hearts. When asked what their first meal will be when they return to their hometown, they will be quick to answer, “Bánh canh chả cá, of course!”