With this simple way of cooking fish noodles, she is both economical and delicious

Material:

- 1kg of fresh vermicelli

- 1kg of fresh fish

- 300gr of bone bone

- Tapioca flour, tomatoes, celery, dill, dried ginger, tamarind tamarind, cashew nuts, turmeric powder, granules, fish sauce, salt, pepper.

Doing:

- Step 1: Fresh fish clean, filter bone, cut into pieces and marinate with a little salt, ground pepper

- Step 2: Ninh nhuc nhuy bone in the pot of water, add salt, dry onions, ginger. When the water boils, add the bones of the fish and simmer for another 40 minutes.

- Step 3: After marinating fish, roll over tapioca flour, turmeric powder, put into shock absorber, stick to 1 layer.

- Step 4: Wait for the oil to boil, then drop the fish into a fry over medium heat, fry until the fish is browned on both sides.

- Step 5: For a nice broth, roast cashew nuts with cooking oil until cashews turn dark brown and cooking oil is red and turn off the heat.

- Step 6: Non-aromatic shallots in roasted cashew oil, then fry the tomatoes together, add seasoning powder, seasoning, stir fry until cooked. Drain bone stock, add water and seasoning as needed. Next, slowly add each spoonful of sour tamarind whenever you feel comfortable. After that, bring it to a boil and turn off the heat.

- Step 7: Blanch vegetables with boiling water for about 1-2 minutes then take out, soak in cold water to crispy.

- Step 8: Blanch rice noodles with boiling water and put in a bowl, put fried fish, celery, scallions, leaves on top. Finally chan broth and enjoy.