Canh Cá Quỳnh Côi

1. Overview

Canh cá quỳnh côi is a traditional and beloved dish from the Quỳnh Côi region in Thái Bình, located in the northern part of Vietnam. Known for its light, refreshing taste and unique combination of ingredients, this fish soup has become a must-try dish for anyone visiting Thái Bình. It is typically made with fresh, local fish and a variety of herbs, making it a staple in Vietnamese family meals, especially in rural areas.

2. Key Ingredients

The dish features a simple yet flavorful combination of ingredients:

• Fresh fish: Commonly, cá lóc (snakehead fish) or cá rô (black bass) is used, but other local fish varieties can also be employed.

• Herbs and vegetables: Quỳnh Côi is known for its abundance of fresh, aromatic herbs, which are key to the soup's fragrance. The soup is typically made with rau ngổ (Vietnamese coriander), rau dền (amaranth), and sometimes mùi tàu (culantro).

• Ginger and garlic: These are used to infuse the soup with aromatic flavors.

• Fish sauce and salt: These seasonings are used to enhance the natural flavors of the fish and vegetables.

3. How It’s Made

1. Preparing the fish: The fish is cleaned, gutted, and cut into pieces. It is then briefly boiled or simmered with ginger and garlic to extract its flavor.

2. Making the broth: Water is added to the pot with the fish, along with additional aromatics like ginger and garlic. The mixture is simmered for a while to create a flavorful broth.

3. Adding vegetables and herbs: Fresh vegetables and herbs like rau ngổ and rau dền are added to the pot just before serving. These herbs not only add flavor but also enhance the soup’s refreshing aroma.

4. Seasoning: Fish sauce, salt, and sometimes a bit of sugar are added to taste, ensuring the broth is well-seasoned without overpowering the natural flavors of the fish and herbs.

4. Flavor and Texture

• Flavor: The broth has a delicate, slightly sweet and savory taste, with a hint of herbal freshness from the rau ngổ and rau dền. The fish adds a mild, natural sweetness, while the ginger and garlic provide a subtle warmth.

• Texture: The fish meat is tender and flaky, while the broth is light and clear. The herbs add a crunchy texture and a burst of fresh flavor, balancing out the richness of the fish.

5. Cultural Significance

Canh cá quỳnh côi is more than just a meal; it holds cultural significance as a comforting, everyday dish in Thái Bình. It is often served as a side dish to accompany rice during family meals or special gatherings. The dish is loved for its simplicity and freshness, making it a symbol of the healthy, natural cuisine of the region. It is particularly popular in the summer, thanks to its light and refreshing nature.

6. Where to Try It

You can find canh cá quỳnh côi in most local restaurants and food stalls in Thái Bình, particularly in the Quỳnh Côi area. It’s also commonly served at family gatherings, especially in rural parts of the province. The soup is often enjoyed with steamed rice or as part of a larger meal of traditional Vietnamese dishes.