Original subtitles

I'll guide you on how to cook vermicelli with meatballs. This vermicelli with meatballs doesn't require

pork bones, just a few shrimp heads and some dried shrimp. It gives a sweet, refreshing

, and incredibly delicious flavor. It's fat-free, so you don't have to worry about getting fat, it's quick and

easy to cook, and you can eat it at any meal of the day. It can

even replace a cooked meal.

First, I'll add half a tablespoon of oil to the pot. Next, I'll cut three

large shallots (about 30g) in half and sauté them until fragrant and slightly golden. Then

I'll add the shrimp heads and stir-fry them. I've already washed

and dried the shrimp heads and dried shrimp before stir-frying them. Because I didn't have enough shrimp heads, I'll

use more dried shrimp. When the shrimp heads change color, I'll add 70g

of dried shrimp and stir-fry them over low heat. Remember to

stir-fry them until the shrimp heads and dried shrimp are firm and fragrant.

Next, I'll add 3 liters of water to the pot.

Then I'll add the roasted shallots. Add half a large onion (about 200g).

If using a small onion, use one. Add 1/3 tablespoon of salt and 20g of

rock sugar. When the water boils, skim off the foam, then reduce the heat to low

-medium and cook until the shrimp and shrimp heads release their sweetness. Don't cover the pot completely

. Chop one ripe tomato

finely like this.

I cut about four to five tomatoes into wedges.

Now I'll sauté the tomatoes. Add about half a tablespoon of oil to a pan. Add

half a tablespoon of chopped onion and garlic and sauté until fragrant. Then add the chopped tomatoes and sauté until cooked

.

Then transfer to a bowl. Next, add the chopped tomatoes and

sauté briefly for about 1 minute.

Return to the broth pot and

add the sautéed chopped tomatoes to give it a light sourness and a natural red color

. Continue cooking until the broth simmers gently

. This

will be used as a topping for the noodle dish. Here I have 350g of minced pork. I put it in a bowl.

After using the shrimp heads for the broth, I peeled

, washed, and minced the remaining shrimp meat. I added 150g of minced shrimp meat to the bowl. Seasoning includes

one teaspoon of seasoning powder, two teaspoons of sugar, half a teaspoon of pepper, two

teaspoons of fish sauce , and

one tablespoon of chopped shallots and garlic. Mix everything well.

Then, I pounded the mixture a few times with my hands to make it pliable.

I lightly oiled my hands. I took a sufficient amount of the filling and rolled it into balls. You can

use a spoon to scoop the balls if you prefer.

Returning to the broth, after cooking for 35 minutes, I used a sieve

to remove everything. If you want to be more thorough, you can strain the broth.

I added some boiling water to compensate for the water that evaporated during cooking. I

'll now prepare to season it. With 3.5 liters of broth, I'll add half a

tablespoon of salt, three tablespoons of seasoning powder, one and a half tablespoons of sugar, two tablespoons

of fish sauce, and one teaspoon of MSG. Then I

'll add a little more broth and stir well. Next, I'll add the meatballs

to the pot first.

Then add the tomatoes last.

Then I'll pour in the prepared seasoning mixture.

Stir until the seasoning dissolves. When the meatballs float to the surface, they're cooked.

I stir well and taste it. I find it very flavorful. However, you

can adjust it to your family's taste.

Add a few chopped scallions on top for extra aroma. And that's it, I've finished making this

simple and quick meatball noodle soup. Put the noodles in a bowl. Add

chopped scallions, cilantro, and a little pepper. Pour the hot broth over the meatballs and tomatoes.

Then I eat it with bean sprouts and some herbs. You can add shredded water spinach

if you like. Add a few slices of chili peppers too.

Let's continue cooking fish porridge together.

This hot, delicious, and healthy dish isn't difficult to make, but there are a few things to keep in mind to

avoid common mistakes.

We'll completely eliminate the fishy smell, replacing it with the fragrant aroma and sweetness of the fish and mushrooms,

blended with the fluffy rice grains. Absolutely delicious!

It's a perfect combination of all the ingredients.

On a cold, rainy day, or after a tiring day at work, a bowl of hot fish porridge like this

will surely make you feel energized. Please refer to the ingredients

needed to make this dish.

I'm using some canned straw mushrooms.

And I'm using some more mushrooms too. I'm cutting them into quarters. Cut them into large pieces so they

retain their crispness. Next, I'm washing the rice in water

.

Then I drain it in a colander. Now we'll sauté the onions. I'm adding

a generous amount of oil to the pan, about half a cup. Add the

onions and stir them in.

When the onions turn slightly golden, turn off the heat. The heat of the oil will make

the onions a little more golden

. Then I'll drain the oil using a sieve.

Next, I'm heating the oil again until it boils. While the oil is still hot, I'll immediately add it to

the sautéed onions. This onion oil will be used later to add flavor to the fish.

I've already cleaned the fish. I've washed it with salt and vinegar. Now I'm cutting it up to

make cooking easier. I bought this fish at the American market, I'm not sure what kind of fish it is. If anyone knows

, please comment and let me know. I'm cutting the fish into three pieces.

Next, I add tea water and soak the fish in it for 2 minutes. I rinse it

to remove the fishy smell. I often do this and it's very effective.

I also rinse the salmon head.

Then I take it out and drain it in a colander. Next, I lightly fry the fish to remove the

fishy smell and make it more fragrant when cooking the porridge. I add three tablespoons of oil and some

shallots. I sauté them until fragrant. When I smell the aroma, I add the fish.

Turn it over so the fish is coated with the shallot oil. The fish should be slightly firm, not cooked through

.

I take it out.

Next, I fry the salmon head.

I use the salmon to make broth. You can also use some

pork bones to make broth, or you can skip it and it will still be delicious

. So everything is ready. I

'll start cooking the porridge. Add 3 liters of water to the pot. Turn up the heat. When you see

the water getting hot and slightly steaming, add the fish.

I'll boil the fish in hot water, not waiting for it to boil. This way, the fish will

cook slowly and taste better.

Add two shallots and a crushed piece of ginger for aroma.

Next, I'll season with one tablespoon of salt and 15g of rock sugar. If using

granulated sugar, add one tablespoon.

When the water starts to boil, I'll lower the heat to medium and remember to skim off the foam to keep the broth clear

.

I'll boil it for 8 to 10 minutes until the fish is cooked.

I'll remove the fish to preserve its sweetness.

I'll leave the head behind and simmer it for another 15 minutes to extract all the sweetness

.

While waiting, I'll toast the rice. Add one tablespoon of oil to a pan. When the oil is hot,

add the rice and stir-fry it. Stir well with a medium-high heat. This step

helps the rice expand quickly and prevents the grains from becoming sticky. This will make the porridge taste better

.

When the rice turns a light white color, like glutinous rice, it's done. I'll turn off the heat

. The fish head has released its sweetness, so I'll remove it.

Then, I'll use a sieve to remove all the sediment and any bones

. I'll also remove the onions and ginger.

Next, I'll add the roasted rice and cook it over medium heat. Once

it boils, I'll lower the heat slightly. Remember to occasionally stir

the porridge to prevent it from sticking to the bottom of the pot. I'll cook it

for about 15 to 20 minutes. Also, don't add water

at this stage so the rice grains absorb the sweetness from the fish. That's what makes it delicious! Next

, I'll sauté the mushrooms. Add a tablespoon of oil to a pan.

Add some chopped shallots and sauté until fragrant. Then add the mushrooms and stir-fry

.

Remember to stir-fry briefly to remove the strong mushroom smell; don't cook them completely. Add

half a teaspoon of chicken seasoning powder and a little pepper for aroma.

After 15 minutes, the rice grains should be cooked through. At this point, I'll add more

boiling water to compensate for the water that evaporated during cooking. Note that when cooking

porridge, if you want to add water, you should add boiling water, never

cold water. If you add cold water, the rice grains will become sticky

, the porridge will be thick and not taste good. I'll add another 1 liter of boiling water. The total amount

of water added is 4 liters. Now, we'll add all the sautéed mushrooms last

so they don't get soggy and the beans remain crispy. And now, I'll

season the porridge. Subtracting the salt and sugar added when boiling the fish, I will...

Add seasoning here. Two tablespoons of seasoning powder, one tablespoon of sugar, and

half a tablespoon of MSG for flavor. If you don't use MSG, you can

omit it. I tasted it again. It's just right. However, you can

adjust it according to your family's taste. Note that for fish porridge,

we should season it moderately so that when eating, you can add more fish sauce or soy sauce

for extra flavor. Once the porridge boils for a while, the mushrooms are cooked through.

I turned off the heat and added the fish to heat it up.

Add a few spring onion heads.

Sprinkle with green onions, shredded ginger, fried onions, and pepper for aroma.

I've finished making the fish porridge. Doesn't it look delicious? If you were

here, you would smell the enticing aroma of the hot porridge. It really makes me want to eat it

right away.

I scooped the porridge into a bowl and enjoyed it.

When eating, sprinkle the top with shredded ginger, green onions, pepper, and fried onions

(which are essential), a little roasted peanuts, and a little

sweet soy sauce. You can also use pho sauce, it's delicious. If you like

bean sprouts, you can add some. Serve it with boiled fish fillets. Add some

fried shallots and roasted peanuts for extra aroma.

Remember to add a bowl of salty fish sauce and a few chili peppers. If you're craving a

hot, flavorful broth but are hesitant about the time and effort involved in preparing it, let's

make this special fish noodle soup with canned sardines. The

main ingredient is just canned fish, but this dish has a unique flavor that

traditional fresh fish noodle soup lacks. The cooking method is very easy, doesn't require

complicated ingredients, and doesn't take much effort or time. Canned sardine noodle soup has a

fragrant, sweet broth, completely free of any fishy smell, making it very easy to eat, so even those unfamiliar

with the smell of fish can enjoy it. Let's get cooking!

As with other dishes, we'll first prepare the ingredients.

I'll peel this pineapple.

For a large pineapple, I'll use about 1/4 of it.

I cut the pineapple into triangles like this. Pineapple will add a light sweet and sour flavor

to the dish, and its aroma will mask the fishy smell, so pineapple is essential

. Next is the tomato. I chose ripe red tomatoes like this.

I chopped one tomato finely to sauté later.

I also used two or three tomatoes, cut into small pieces and pickled them. Remove some of the seeds to reduce the sourness

. Remember, using ripe red tomatoes will be less sour and add color.

For the onion, I used about one medium-sized onion like this, cut into four pieces. If the onion is larger

, half an onion is enough. And I used three

small pieces of ginger, about 15g. And I cut the lime to use later when eating

the noodles. You can add more if you like. I finely chopped the scallions to sprinkle

on the bowl of noodles later. I also

finely chopped the sawtooth coriander leaves.

I crushed about two stalks of lemongrass. Then I cut them into pieces like this. Cook to extract

the aroma. Don't chop the lemongrass, because it will get mixed into the broth and

taste bland. Put the pot on the stove and add a

tablespoon of oil.

When the oil is hot, add a tablespoon of chopped onion and garlic and sauté until fragrant.

Then add the chopped tomatoes and stir-fry.

I'll keep it on low heat and simmer until the tomatoes soften, about 5 minutes. Actually, the tomato sauce

in the fish is enough, but I'm taking the time to sauté an extra fresh tomato

. Our noodle soup will be much more fragrant and delicious. Next, add the pineapple and stir-

fry together. At this point, increase the heat to medium. Stir-fry for about 2

minutes. Now, add 2.5 liters of filtered water to the pot

. For this dish, we only need filtered water to cook it simply, but it's still

delicious. If you have chicken broth or bone broth,

it will be even sweeter. Next, add the onion.

Add the crushed lemongrass. Finally, add three handfuls of ginger, about 15g

. Once the water boils, reduce the heat to low-medium and simmer

for 15 minutes. This step helps the ingredients release their aroma,

making our noodle soup tastier. While waiting, I'll open the canned fish.

You can use any kind of canned fish. I'm using three

small cans like this. You can add more if you like. Now...

I'm going to stir-fry the canned fish to make it more fragrant. Add about a

tablespoon of oil to the pan. Add a tablespoon of chopped onion and garlic and sauté until fragrant.

Then add all the fish.

Stir gently to prevent the fish from breaking apart.

When the fish is evenly cooked, turn off the heat.

Go back to the pot you used earlier. Once the fragrant ingredients like onion, lemongrass, and ginger have

released their aroma, remove them.

As you know, canned fish is simmered until the bones are soft, so it's very tender. I'll scoop out

half of it to put in a bowl later when we eat. The remaining half of

the fish and sauce will be added back to the pot to make the broth

. This way, the fish pieces will remain intact, preserving

their flavor and preventing them from falling apart. Finally, add the chopped tomatoes and

salt to prevent them from overcooking. Season with salt

and we're done! Add one and a half teaspoons of salt, two tablespoons of seasoning powder, and one

tablespoon of rock sugar. If you don't have rock sugar, you

can substitute it with granulated sugar. Add one tablespoon of fish sauce and one teaspoon of MSG to taste

. Stir well until the seasonings dissolve. I found the seasonings to be just

right. However, you should adjust them to suit your family's taste

. In just 30 minutes, you'll have a delicious bowl of fish noodle soup for your family.

Cut the fried fish cakes into small, bite-sized pieces.

Here's how to present the finished product to see if it looks appealing. First,

arrange the fish on top of the noodles. Next, add a few pieces of fish cake. This

is just an accompanying ingredient; it's still delicious if you don't have it

. Add some chopped scallions and cilantro for color and aroma.

Add some vegetables for garnish. Pour the boiling broth over

the noodles until they are completely covered. The broth will also contain tomatoes and pineapple.

Add some fried onions and sliced ​​chili peppers or chili paste for a spicy kick

. We're going to make a simple and easy-to-eat dish. This is always

a lifesaver when the whole family is tired of rice. It's minced meat noodle soup. Just one bowl of delicious

, sweet, and nutritious noodle soup is like a whole meal.

So convenient!

I'll add about 200g of button mushrooms. Cut the larger mushrooms in half, and

leave the smaller ones whole. You can use any mushrooms you like.

To make the broth sweeter, I'll use carrots. I'll carve them into simple flower shapes like that. You

can cut them according to your preference.

I have some white carrots. I'll carve them into similar flower shapes.

Vegetables that provide sweetness are very diverse. You can substitute them with other types

such as white radish, kohlrabi, corn, or cassava.

I'll leave the carrots whole and add them to the broth with the bones. I used 400g of noodles.

Using noodles made from rice flour will make it less bland than noodles made from wheat flour. Soak the

noodles in water for 20 minutes.

I have 300g of pork ribs here. No marinating is needed for this meat.

In most dishes that use broth, you need to simmer bones to get

the sweetness for the dish to be delicious. I simmered 700g of pork ribs to get the broth.

The ribs will soften faster, shortening the cooking time. At the same time, the ribs will be an

attractive topping for the dish, with the cartilage part being very tasty. However, you

can use other types of bones such as leg bones or spine bones to cook; the broth

will also be very clear and sweet. After washing the ribs with salt and vinegar, blanch them

to make them fragrant and the broth clearer. I put

hot water in a pot and added a teaspoon of salt. Add the ribs.

When the water boils vigorously for about 2 minutes, you'll see a lot of dirty foam on the surface

. Turn off the heat and remove the ribs.

Wash them thoroughly before simmering. Add 3 liters of water to the pot. I'll

use hot water for faster cooking.

Add the ribs, carrots, onions, shallots, and coriander roots. Next, add 1 tablespoon

of

salt (15g) and 40g of rock sugar. Turn up the heat to bring the water to a strong boil. For

the first 10 minutes, stir the ribs carefully. Then reduce the heat to medium

to simmer the ribs, ensuring the broth is clear. Don't fill the pot completely with water.

You can make a large batch of this broth and store it in the freezer for later use

. I have a video sharing a very detailed method for simmering ribs. If anyone needs it, please refer to it.

Check out the link in the video description below to see it. Here are 30g of

dried shrimp to add sweetness to the broth. You should wash them thoroughly and lightly roast

them for a more fragrant flavor. I put them in this sieve so it's easy to remove later

. If you don't have a sieve, you can use a cloth bag.

Here's a little secret: I added two tablespoons of fried shallots.

Fried shallots will make the broth much more fragrant.

I put this sieve into the pot. I'll simmer it for about an hour. If using a pressure cooker

, simmer for 3 minutes. Then let the pressure drop for about 30 minutes before opening the lid

.

While waiting, I'll boil the noodles. Pour boiling water into a pot, add one teaspoon

of salt and one tablespoon of oil to make the noodles glossy. I add the noodles and boil

them for 8 to 10 minutes, depending on the type of noodles.

Once the noodles are soft, I remove them to a bowl of cold water,

rinse them, and drain them thoroughly in a colander.

Next, add a tablespoon of fried shallot oil and mix well to make the noodles more fragrant and

prevent them from sticking together.

Then, sauté the meat in a pan with a tablespoon of oil. Add the shallots

first

, then the garlic. Sauté until they turn slightly golden.

At this point, add the meat and stir-fry until it's loose. For the minced meat

, you can use lean pork shoulder or pre-minced pork

. The meat should have a little fat to make it softer and prevent it from being dry and tough when eaten

.

Season with a teaspoon of seasoning powder, half a teaspoon of sugar, and 1/3 teaspoon of pepper

.

Add two tablespoons of water to prevent the meat from drying out.

Stir well until the seasoning dissolves, then transfer to a bowl.

Note that if you don't have bones or want to cook quickly, after stir-frying,

you can add boiling water and vegetables. However, it won't be

as delicious as using bone broth.

Next, I add half a tablespoon of oil to the pan and sauté half a tablespoon of chopped onion

and garlic until fragrant. Then I add the mushrooms and stir-fry them.

Add a little water and stir-fry briefly until the mushrooms are fragrant

. Back to the broth.

After an hour, the ribs are tender, so I remove everything except the ribs.

Then I add the carrots and braised pork tongue. Cook with the small pork tongue for about 5

more minutes until the carrots are soft. Add another 500 ml of water to compensate for the

water that evaporated during simmering. Now, I season the broth.

In addition to the sugar and salt I added initially when simmering the bones with 3 liters

of broth, I will add three tablespoons of seasoning powder,

one teaspoon of MSG, one teaspoon of salt, and half a tablespoon of fish sauce for

aroma. Mix well and taste. In my opinion, it's just right, but you

can adjust it to your family's taste.

Add the mushrooms last.

Add the chopped green onions for extra fragrance. Reduce the heat to very low to keep it warm

. Put the noodles in a bowl. Add the minced meat.

Add the scallions,

cilantro, and fried onions. And add a few pieces of ribs and carrots.

Pour in the boiling broth. This

vermicelli soup with meatballs has a sweet and savory broth. The

meatballs are crispy and chewy, and the ribs are tender and fragrant. This dish is both easy to cook and easy to eat. Adults and children alike will love it,

perfect for hot summer days. The vermicelli soup is made from easily available ingredients

, and the cooking method is very simple. With just a few tips, we'll have a

delicious dish to change up the family's meals. Let's get cooking!

Please refer to the following ingredients.

To cook vermicelli soup with meatballs, I have pork bones and pork ribs. You can use

just pork ribs if you like. I've already washed the bones with salt

and vinegar. Now I'll prepare them. I blanch the bones in boiling water for about 2

minutes. Then I take them out and rinse them thoroughly under running water. Don't skip this step

! It will help make your broth more fragrant and clearer. When buying

ready-made minced pork, choose fresh minced pork. The freshest minced pork is the best for a

delicious and chewier texture. Many of you have asked me what minced pork is? So today I'll

answer that. Minced pork is meat that is cold-ground together with some other additives.

It becomes a smooth, pliable, and soft mass called minced pork. Making

minced pork is very easy, I'll share it in another video.

After blanching the bones, we'll simmer them. Put 4 in a pot.

Water. I use hot water to speed up the cooking process.

Add the pork bones and ribs.

Turn up the heat and bring the water to a boil. The first 15 minutes will usually produce a lot of foam.

Remember to skim off the foam to keep the broth clear. Next, add

one tablespoon of salt and one tablespoon of rock sugar (about 20g of sugar)

. Now, wrap the shallots in aluminum foil. You can substitute shallots with onions

if you like. Then, put them in an air fryer and bake them until fragrant

. Bake at 370°F for 10 minutes.

After baking, peel the shallots, make lengthwise incisions, and add them to the

bone broth to simmer.

After skimming off the foam, reduce the heat to a low simmer. The broth should still

be gently bubbling. Don't cover the pot.

Next, after soaking and washing the wood ear mushrooms, chop them into small pieces like this

. Don't chop them too finely so they'll be crunchier when eaten. I used 80g of

soaked mushrooms. I cut the fresh mushrooms into quarters.

You can use any mushrooms you like. If you have them, add them for extra flavor, but if

not, it's okay. You can use straw mushrooms or fresh shiitake mushrooms, whichever you

prefer. For smaller mushrooms, leave them whole and make a slit in the middle of the stem for

decoration.

To make my bowl of vermicelli soup even more appealing, I added some Vietnamese pork sausage or

cinnamon sausage. I added them and sliced ​​them like this

.

If you have cilantro, add it to the soup for aroma. It's

okay if you don't have it.

Next, I marinated the minced pork with one tablespoon of chopped shallots,

two teaspoons of fish sauce, one teaspoon of sugar

, and half a teaspoon of pepper. Then I added the wood ear mushrooms and mixed well. Note

that the pre-made minced pork already contains some seasoning, so be careful before marinating. Now

, I'll put this pork sausage mixture in the freezer for 40 minutes to chill it and make it

crispier.

Next, I'll lightly sauté the mushrooms to remove the pungent smell and make them more fragrant.

Add half a tablespoon of oil to a pan. When the oil is hot, add a teaspoon of chopped shallots

and sauté until fragrant.

Then add the mushrooms

and sauté them, adding two tablespoons of water.

Season with one teaspoon of seasoning powder. Add a little pepper and then turn off the heat.

Return to the pot of bone broth. I've been simmering for 1 hour and 40 minutes. Now I'll remove

the shallots and cilantro roots. Then I'll add 1 liter of boiling water to compensate for the

water that evaporated during simmering.

I'll remove some of the bones.

With 4 liters of broth, I'll add two tablespoons of seasoning powder,

one tablespoon of sugar, one tablespoon of fish sauce,

half a tablespoon of MSG, stir well and taste. At this point, you can

adjust the seasoning to suit your family's taste.

And then add the sautéed mushrooms.

Next, we add the meatballs. Use a teaspoon to scoop and form them into

bite-sized balls. Then, we put them into the broth.

When you see the meatballs float to the surface like this, they're cooked.

Add them as you eat to keep them crispy.

So, our broth is ready. Now, let's serve

! Take a bowl of rice noodles. Arrange the pork ribs, Vietnamese sausage or cinnamon sausage, and some

mushrooms on top. Add a few meatballs.

Then pour in the boiling broth.

Finally, sprinkle with chopped scallions and cilantro for aroma. Add a little pepper and chili.

And there you have it, a delicious and hot bowl of bun moc (rice noodle soup with meatballs). Enjoy

it with me on the small screen! This bun moc dish usually uses

shredded water spinach, shredded banana blossom, bean sprouts, and some herbs as a side. But today, we

only have water spinach and shredded cabbage, along with some herbs. We'll

use whatever we have at home! Look at this! The broth is clear and has a sweet, savory flavor from

the simmered bones and mushrooms.

The meatballs are round and delicious, dipped in fish sauce with a few slices of

chili peppers. Add a little crunch from the wood ear mushrooms, and it's incredibly tempting. My kids love

these meatballs so much. No matter how much I make, they always finish it! The pork ribs are also

simmered until tender and very tasty. This dish is a great change of pace on hot, tiring summer days

. I hope you all succeed in making this vermicelli soup with meatballs! If you like

my sharing, give me a like, share it with your friends, and don't forget to share!

Click the subscribe button and the bell icon to receive notifications for more of

my new videos. You can also visit the website cobabinzương.com to

see more recipes in article format. Thank you for watching the video.

See you in the next clips! Look

how clear the broth is! No greasy film from the bone. The

natural pink color of the tomatoes, a light shrimp aroma. The sweet and slightly sour taste of the tomatoes

is very appealing, not cloying at all. The sweetness is just as good as broth simmered from bones

. The tomatoes are soft but not mushy. The meatballs are fragrant and sweet, with a perfect balance of flavors

. It's that simple, but very delicious. My whole family loves

this cooking method. It's quick, easy, and low in fat, making it healthy. Try cooking it

this way for your family. I'm sure everyone will love it.

The porridge tastes best when served hot. Enjoy!

The characteristic aroma and sweetness of the fish blend with the fragrance of fried onions,

roasted peanuts, fermented soybean paste, a light spiciness of ginger and pepper, combined with the bitter-sweet aftertaste of bitter greens

. It's a dish that has all the flavors: spicy, bitter, sweet, and savory

, making it incredibly flavorful.

I've drawn the fish meat here. This fish has a lot of meat. The meat is sweet and has few bones

. It's just as delicious as our local snakehead fish.

I added a little chili fish sauce for extra flavor.

The porridge should be slightly runny for the best taste. The rice grains should be just cooked, not too mushy or too

thick. Besides snakehead fish porridge with bitter greens, you can

also experiment with other types of fish, which works very well. Fish porridge is easy to eat and

digest, and it's also good for your health. I hope you enjoy cooking and eating

this delicious porridge! The broth is very fragrant, with the distinctive aroma of canned fish. The flavors

blend together to create a very pleasant aroma. The broth has a light, sweet taste that's very

easy to eat. I also served it with some shredded water spinach and cabbage. The crispy texture is

delicious, guys. The best part is that the canned fish noodle soup isn't fishy at all; it's very

fragrant, so even those unfamiliar with the smell of fish can enjoy it. In fact, you could

say the flavor of canned fish noodle soup is easier to appreciate than traditional fresh fish noodle soup.

Making noodle soup with canned fish is very easy, yet results in a delicious dish. The soft bones

and crispy cartilage are very appealing. The noodles are tender and glossy, submerged in a fragrant, sweet, and

rich broth. The stir-fried meat adds a rich, savory touch. The carrots are simmered

in the broth until perfectly cooked, sweet and fragrant. Sipping the hot broth is

incredibly delicious! This dish is very easy to eat and suitable for everyone.

Just follow my recipe and adjust the seasonings – it's guaranteed to be delicious!

Good luck! Yeah.