The special feature of Soc Trang’s “nước lèo” (broth) is that it is not cloudy but crystal clear, thanks to a rather unique recipe. The method for cooking this noodle soup is not difficult; its deliciousness comes from the salty and fragrant aroma of “mắm bồ hóc” (prohok), the sweet and firm texture of fresh shrimp, tender snakehead fish fillets, and the characteristic scent of fingerroot (ngải bún) all blending in a clear bowl of broth, creating the rustic soul of Soc Trang rice noodle soup.
Ingredients:
o Delicious fermented gourami fish (Mắm sặc): 500g
o Small river prawns: 500g
o Snakehead fish: 1 fish (approx. 700g)
o Roasted pork: 200g
o Fingerroot (Ngải bún): 200g, crushed
o Lemongrass: 5 stalks, crushed
o Young coconuts: 2 fruits
o Chives: 100g
o Bean sprouts: 200g
o Assorted vegetables: Lettuce, shredded banana blossoms, water spinach…
o Lime, chili
o Salt, sugar
o Rice vermicelli (Bún)
How to cook the broth:
Cooking Soc Trang rice noodle soup is very easy. The first indispensable ingredient for this dish is “mắm bồ hóc” (prohok). This is a characteristic fermented fish paste made from snakehead fish, catfish, or fresh shrimp/prawns, salted for 6 months or more. Nowadays, you can easily find pre-processed prohok at markets or supermarkets.
Boil the fermented fish with 1 liter of water, skim off the foam carefully, and filter out the bones to get the extract. Combine this fermented fish extract with the water used to boil the prawns and fish, the coconut water, and add enough plain water to make about 10 servings. Then, add the fingerroot and lemongrass stalks and bring to a boil. This is an important stage where you must skim the foam very thoroughly so that the broth remains clear. Season to taste.
Presentation:
Place the blanched rice vermicelli in a bowl, arrange the deboned fish, thinly sliced roasted pork, and prawns on top, then add some chives cut into 2cm pieces. Ladle the boiling broth into the bowl and serve with the assorted vegetables, lime, and chili.
Compiled by Bang Tam
