Phu Quoc flavors
Bánh Canh Chả Cá (Fish Cake Noodle Soup)
Thick, slippery tapioca noodles in a clear, sweet fish-bone broth topped with springy hand-pounded fish cakes from fresh mackerel or scad. Finished with scallions, fried shallots, and a chilli fish-sauce dip.
About this dish
Bánh canh chả cá is Phu Quoc's everyday comfort bowl — the dish locals reach for at breakfast, after a late night, or whenever they want something warm and restorative. Its character comes from two island staples. The first is the noodle: thick, chewy, slightly translucent strands of tapioca (or tapioca-and-rice) flour that slip and bounce in the spoon. The second is the chả cá, fish cake hand-pounded from fresh mackerel or scad until springy, then sliced or fried and laid over the top. The broth is simmered patiently from fish bones and heads until it turns clear and naturally sweet, needing little more than scallions, fried shallots, a crack of pepper, and a side of fish sauce with chilli for diners to adjust the seasoning. Unpretentious and endlessly satisfying, it is sold from humble stalls all over Dương Đông from dawn until well past midnight.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Breakfast and night stalls across Dương Đông; Phu Quoc (Dinh Cậu) Night Market