Fish Noodle Soup Chau Doc Style

A Local Treasure from Chau Doc, Vietnam

Located in An Giang Province near the Cambodian border, Chau Doc is a charming riverside town known for its floating markets, friendly people, and unforgettable food. Among its culinary gems, Fish Noodle Soup Chau Doc Style (Vietnamese: Bún Cá Châu Đốc) has become a must-try for any traveler exploring the Mekong Delta.

This dish perfectly represents the region’s cuisine — simple ingredients, fresh produce, and bold flavors that speak of the river life. The golden broth, colored naturally by turmeric, offers a rich aroma of lemongrass and garlic that instantly awakens your appetite.

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What Makes Chau Doc Style Special

While there are many versions of Vietnamese fish noodle soup across the country, Chau Doc’s version is unique. Its bright yellow color, light yet savory broth, and the harmony of herbs and fish make it truly distinctive.

Key highlights of Fish Noodle Soup Chau Doc Style:

• Golden turmeric-infused broth

• Fresh snakehead fish with firm, sweet flesh

• A mix of tropical herbs and crisp vegetables

• Served with a touch of fermented fish sauce for depth of flavor

This dish is comforting, aromatic, and deeply rooted in local tradition.

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Ingredients for Fish Noodle Soup Chau Doc Style

Here’s what you’ll need to make an authentic bowl at home:

For the broth:

• 1 kg snakehead fish (or catfish, tilapia as alternatives)

• 2 stalks lemongrass, smashed

• 1 tbsp turmeric powder (or fresh turmeric, minced)

• 1 onion, peeled and halved

• 1 tbsp fish sauce

• 1 tsp salt

• 1 tsp sugar

• 2 liters of water

For the noodles and toppings:

• 500g rice noodles (bún)

• 1 bunch sawtooth coriander (ngò gai)

• 1 handful Vietnamese basil (húng quế)

• Bean sprouts, banana blossom, and water spinach (optional)

• Fresh lime and chili slices for garnish

Optional extras:

• Fish cake (chả cá)

• Fermented fish sauce (mắm ruốc) — use sparingly for strong flavor

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How to Make Fish Noodle Soup Chau Doc Style

Step 1 – Prepare the fish:
Clean the snakehead fish, remove scales and bones, then slice into fillets. Rub with a little salt, rinse, and marinate with turmeric and a pinch of fish sauce for 15–20 minutes.

Step 2 – Cook the broth:
Bring 2 liters of water to a boil. Add lemongrass, onion, and fish bones (if any) to create a flavorful base. Simmer for about 30–40 minutes, then strain to get a clear broth.

Step 3 – Flavor the soup:
Add the turmeric-marinated fish to the strained broth. Season with fish sauce, salt, and sugar. Cook gently until the fish turns tender and golden.

Step 4 – Assemble the bowl:
Place a portion of rice noodles in a bowl, top with fish slices, and ladle in the hot turmeric broth. Garnish with fresh herbs, bean sprouts, and chili.

Step 5 – Serve:
Enjoy immediately with a small bowl of fermented fish sauce or fresh lime juice on the side for extra depth.

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Nutrition Facts (Per Serving)

Fish Noodle Soup Chau Doc Style is a healthy and balanced meal — low in fat, high in protein, and packed with vitamins from fresh herbs and vegetables.

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Where to Try It in Vietnam

The best place to experience authentic Fish Noodle Soup Chau Doc Style is, of course, Chau Doc City itself. You’ll find it in the local morning markets, where friendly vendors serve steaming bowls to early risers. It’s also popular in Can Tho and Ho Chi Minh City, where many southern families have brought their hometown recipes to urban eateries.

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Why You’ll Love It

• Unique turmeric and lemongrass flavor

• Light yet satisfying — perfect for breakfast or lunch

• A true representation of Mekong Delta cuisine

• Simple, natural ingredients and easy to make at home

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Final Thoughts

Fish Noodle Soup Chau Doc Style is more than just a delicious meal — it’s a cultural experience. Every spoonful brings you closer to the peaceful rhythm of the Mekong Delta, where locals live by the river and cook with the freshness of nature. Whether you taste it in Chau Doc or make it at home, this dish will leave a golden impression that lingers long after your trip.