Tin du lịch Bún cá Châu Đốc, a famous specialty of An Giang land.

Chau Doc fish noodle has long been a famous dish throughout An Giang. No one comes to travel to An Giang without trying once the sweet, fragrant broth infused with the scent of mugwort and the pieces of fish glistening golden from fresh turmeric, the most famous specialty of this region.

People often say that anyone who comes to An Giang without experiencing the delicious taste of Chau Doc fish noodle might as well have never been here. A bowl of Chau Doc fish noodle may look simple, but it is a harmonious combination of what is grown and raised in this fertile alluvial land. Let’s explore this most famous specialty of An Giang with VnCheckin.

1. A brief introduction to Chau Doc fish noodle​

Chau Doc fish noodle is a rustic specialty alongside An Giang’s sour salad and is famous throughout the provinces in the country due to its unique flavor. In fact, fish noodle did not originate from Vietnam, but from neighbor Cambodia. Fish noodle followed a segment of the Khmer people into Vietnam and stayed in An Giang. Over time, fish noodle has been adapted by the local people here and has become an indispensable dish in the lives of the residents of An Giang.

A bowl of Chau Doc fish noodle not only has an attractive appearance but also offers a taste that, once tried, no one can forget. Before adding the accompanying vegetables, the bowl of noodle boasts a glittering yellow hue from the broth, slices of fish sautéed with fresh turmeric, and the blooming water lily – a characteristic plant of the Mekong Delta. After adding the vegetables, Chau Doc fish noodle's beauty is further enhanced. The fresh greens contrast splendidly with the yellow of the noodle, creating a truly appealing and eye-catching dish that makes you want to try it immediately.

View attachment 1363 Chau Doc fish noodle, a specialty of An Giang, famous for its unique flavor.

2. What makes Chau Doc fish noodle famous​

2.1 Ingredients rich in Western flavor​

Chau Doc fish noodle cannot lack snakehead fish. The snakehead fish, after being brought in, is cleaned, the fins and entrails are removed. After that, the fish is treated with vinegar and salt to scrub off the slime, then rinsed again. There is no specific method for preparing the fish, but the common criteria are to preserve the freshness and sweetness without a fishy smell when cooked. There are two types of snakehead fish: wild snakehead and farmed snakehead. Wild snakehead has firmer and sweeter flesh because it grows in a natural environment.

Next, one of the most important ingredients in the stock is the mugwort root. The mugwort root resembles fresh turmeric in shape and color. However, the mugwort root has a mild fragrance rather than the strong aromatic scent found in other spices. After being washed, the mugwort is ground with fresh turmeric and then squeezed to extract the juice. Mugwort not only enhances the aroma of the broth but also helps to eliminate the fishy smell. According to the travel guide from VnCheckin, mugwort is quite a famous spice in neighboring Cambodia as well.

Another ingredient that creates the rich, distinctive flavor of the Chau Doc fish noodle broth is fermented shrimp paste. However, the preparation of the shrimp paste added to the fish noodle is not simple. The shrimp paste, once brought in, is wrapped in banana leaves and grilled until fragrant. Then, the paste is extracted and sifted through a sieve to remove any sediment before it is added to the fish noodle.

Additionally, other ingredients used in Chau Doc fish noodle include: noodles, accompanying herbs (such as shredded water spinach, banana flower, and water lily blossom...)

View attachment 1364 The ingredients used to make fish noodle.

2.2 The proper broth of Chau Doc fish noodle​

Not only is the preparation meticulous, but the process of cooking the broth for Chau Doc fish noodle is also quite elaborate. First, the cook brings the prepared fish to boil. After the fish is cooked, it is removed and the pork bones are added to the boiling water to simmer for about 30-45 minutes along with smashed lemongrass for fragrance. While the broth is simmering, the cook takes the boiled fish, marinates it with fresh turmeric and then stir-fries it until golden. At this point, the cook must be very skillful to ensure the fish turns golden evenly without a fishy odor or breaking apart. Once the broth has simmered sufficiently, the cook increases the heat and adds the fish, fermented shrimp paste, fresh turmeric, and mugwort juice. At this point, the broth that meets the standard for Chau Doc fish noodle is complete. A successful broth is characterized by an appealing golden color and a light fragrance of mugwort, fresh turmeric, and lemongrass.

View attachment 1365 The broth is the essence of Chau Doc fish noodle.

2.3 Chau Doc fish noodle satisfies both sight and flavor​

The presentation of the fish noodle dish is also very important as it enhances the beauty of the dish. After the noodles are blanched, they are placed in a bowl. If you want the noodles to have a light yellow color, you can scoop a sufficient amount of broth, bring it to a boil, and then blanch the noodles. On top of the noodles are tender, soft pieces of fish golden from fresh turmeric. Finally, piping hot broth with its distinctive aroma is poured into the bowl. Now, all you need to do is add the vegetables and enjoy the unique flavor found only in Chau Doc fish noodle – An Giang.

Moreover, Chau Doc fish noodle is often accompanied by balut (duck eggs), roasted pork, and snakehead fish head. However, not every restaurant offers balut. For example, while fish noodle at 5 Men Thoai Son offers fish heads to accompany the noodles, it does not sell balut.

View attachment 1366 Fish noodle is often served with roasted pork, balut, and snakehead fish head.

3. Some delicious fish noodle restaurants in An Giang​

Here are some famous fish noodle restaurants that you should try when visiting An Giang:

Halal fish noodle: 79 Le Loi, Chau Phu B Ward, Chau Doc City, An Giang.

Cuong fish noodle: 63 Truong Dinh, Chau Phu B Ward, Chau Doc City, An Giang.

Hieu Thuan fish noodle: 18/2A Le Loi, My Binh Ward, Long Xuyen City, An Giang Province.

Con Tien fish noodle: Provincial Road 956, Da Phuoc Commune, Long Binh Town, An Phu District, An Giang Province.

View attachment 1367 Hieu Thuan fish noodle – A quite famous restaurant in Long Xuyen.
Chau Doc fish noodle is truly a specialty dish that cannot be missed when visiting An Giang. After learning about the ingredients and preparation of this dish, no one will question why Chau Doc fish noodle is so famous. If you have yet to try this bold dish of An Giang's identity, then be sure to add it to your travel itinerary on your next trip and stop by to enjoy it.