Originating from southern Vietnam’s early days of settlement, bánh canh bột xắt nấu nước cốt dừa — a type of thick rice noodle soup cooked in coconut milk — remains a beloved traditional dish. While rustic in appearance, its preparation is both meticulous and rich in local culinary heritage.
The noodles are made from finely ground rice flour, kneaded and cut into strips roughly the size of a chopstick. Fresh coconut is grated and pressed to extract two types of milk: a lighter, second-press coconut milk for cooking the broth, and a thicker, first-press milk for finishing the dish.
The broth begins with seasoned fillets of snakehead fish, marinated in fish sauce, pepper, and seasoning powder. As the soup base simmers, the noodles are added, followed by the fish—starting with the head to account for its longer cooking time. The first-press coconut milk is gradually added, creating a creamy, fragrant broth.
The result is a bowl of soft, tender noodles and fish, enhanced by the richness of coconut milk and topped with chopped scallions and ground pepper. Some regional variations include minced Muscovy duck breast to deepen the broth’s flavor or the addition of steamed river prawns for a more festive version.
Regardless of the variation, bánh canh bột xắt nước cốt dừa is a celebrated part of the culinary landscape in Vietnam’s riverine south—deeply tied to the region’s culture, ingredients, and identity.
