The dish delights gastronomes by large noodles and white snakehead slices with a delicious broth which is prepared from fish bones and is flavored with “tang xai”- a special spice of the Chinese. To make the delicious broth, fish bones are cleaned in salt water and fried to limit the fish smell before being simmered over a low heat.  

Chef of the Hotel Continental Saigon prepares the fish kuy teav.

Fresh noodles made from rice flour.

Snakehead fish slices.

Sliced red pepper.

Basil to be served with the dish.

Stir –fried chopped pork.

A delicious bowl of kuy teav.

Boil the noodles before putting them in a large bowl and covering them with the ingredients, including snakehead fillet slices, a spoon of chopped pork, soybean jam, fried onion and garlic, green onion and basil and lastly pouring the broth over everything. It is for sure that a hot bowl of fish kuy teav with a tasty broth, delicious snakehead slices and the sharp taste of pepper will leave a long lasting impression on diners.