The main ingredients are snakehead fish, broth and noodles. After cleaning and boiling the fish, the chef fillets it, marinates it with spices and fries it briefly on a pan with turmeric to give it a golden color and nice aroma.
The success of the dish lies in the broth that is made from fermented carp, shrimp paste and livestock bones. It also has a pale yellow color from crushed turmeric and fried fish is added to enhance its flavor.
The dish is served with a plate of roasted pork (heo quay) and dien dien or sesban leaves from a plant that grows abundantly in the region and has a unique aromatic texture and subtle fatty taste.
