The Making of Bánh Canh Cá Lóc

In this episode, Carson Pettit has the pleasure of speaking with the chef of Bánh Canh Cá Lóc Di Huong. Joined by her translator, Hoàng Lê Ngọc Trâm, this interview discusses the making of Bánh Canh Cá Lóc. This dish a staple of the central region of Vietnam, specifically Hue. It is a thick and chewy noodle soup made with Hue's signature snakehead fish. The chef has been curating and refining her version of the recipe for years. After learning the recipe from everyone in her family, she continues the tradition for the next generation to enjoy. Her thriving restaurant showcases a lifetime of hard work and provides the authentic Bánh Canh Cá Lóc experience.