Countryside flavor in a bowl of Quynh Coi fish soup in the heart of Hanoi

Different from normal fish noodles or fish soup, Quynh Coi fish soup - a famous specialty of Thai Binh, has its own way of preparation and flavor.

Quynh Coi fish soup attracts diners. Photo: Nhat Minh

Quynh Coi is a small town in Quynh Phu district, Thai Binh province, about 20km from Thai Binh city. People call Quynh Coi town Dau Da street, where both sides of the road are covered with shady mulberry trees.

Quynh Coi is famous for its delicious fish soup, loved by many diners. No matter where they go, the children of the hometown of Ms. Hai 5 tons always remember the fish soup with rich countryside flavor.

Many people when they leave their homeland bring this soup with them to start a business in a foreign land, and Mr. Nguyen Ba Long (50 years old, from Quynh Coi) is one of them. Moving to Hanoi to live, Mr. Long brought this dish to the people of the capital.

Mr. Nguyen Ba Long, a native of Thai Binh, puts all his heart and soul into the Quynh Coi fish soup restaurant on Vo Chi Cong Street (Cau Giay, Hanoi). Photo: Nhat Minh

At first hearing, diners easily mistake fish soup for a bowl of sour fish soup, or fish soup cooked with fermented rice… But Quynh Coi fish soup's main ingredients are perch, white rice paper, and vegetables.

When bringing his hometown's specialties to Hanoi, Mr. Long made small variations to make the dish more delicious without losing the original flavor.

He uses bitter greens to help the fish soup have more nutrients, be cool to eat and have a more balanced and unique flavor. Otherwise, he keeps the recipe and ingredients of the original Quynh Coi fish soup almost the same.

Select good tilapia, clean it to remove the fishy smell and carefully remove the bones so that the meat is not crushed. The fish will be marinated for about half an hour in fish sauce with ginger, turmeric, pepper, etc. When the fish has absorbed enough spices, Mr. Long simmers it for 2 to 3 hours until the fish turns yellow and the meat is firm.

“Some restaurants choose to fry the fish. However, I make braised fish because the meat will absorb more spices and last longer,” Mr. Long revealed the reason for braising the fish instead of frying it.

The fish will be braised until golden brown and firm enough. Photo: Nhat Minh

Mr. Long chooses mustard greens to make the fish soup more special. Photo: Nhat Minh

The best rice paper must be from Doi village (Dong Hai commune, Thai Binh), where there is a long tradition of making rice paper. He said he has to use white, thin rice paper, without using borax or chemicals. The rice paper has a certain crispiness and toughness.

"The most important thing is to ensure hygiene, and fresh ingredients are imported daily" - the owner said.

Rice paper is white and has thin strands. Photo: Nhat Minh

The broth is simmered from fish and pork bones for 7 to 8 hours. “You have to measure the right proportions of water and bones to get the best flavor. You have to watch the broth carefully because if the temperature is too high or too low, it will not taste good,” said Mr. Long. Cooking the broth is a meticulous step.

Mr. Long will filter all the fish eggs from the membrane and remove the fishy smell and dirt. The fish eggs are crushed and sprinkled on top of the fish soup. When eaten, the fish eggs will dissolve in the water, creating an interesting culinary experience.

The fish eggs will be crushed and sprinkled on top, when eaten they will dissolve in water. Photo: Nhat Minh

Tran Anh Thu (20 years old, Tay Ho district) shared that Quynh Coi fish soup is delicious, every ingredient from rice paper, vegetables, to broth is harmonious and easy to eat.

Mr. Pham Thanh Tam (29 years old, Dong Da district), an office worker who often visits the restaurant to change his taste, said: "The fish meat is firm, not mushy or fishy. The spices are seasoned very well."

A bowl of perch soup costs about 40,000 - 55,000 VND.

Laodong.vn