Canh Chua Dau Ca or Sour Fish Head Soup
INGREDIENTS
- 2 scallions - use white part only and crushed with the side of a knife
- Freshly ground black pepper
- 2 tbs salt
- 2 tbs plus 4 teaspoons Nuoc Mam (Vietnamese fish sauce)
- 1 large fish head or fish carcass - split down the center
- 1 qt water
- 1/2 cup canned sliced sour bamboo
- 1/4 fresh pineapple - sliced
- 2 tbs mixed chopped coriander and scallion green
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To prepare:
- Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4
teaspoons fish sauce over the fish head
- Allow to stand for 10 to 15
minutes
- Bring 1 quart of water to a boil and drop in the sour bamboo and
pineapple slices
- Cook at a lively boil for 5 minutes
- Drop fish
head into the actively boiling water and, keeping at a boil, add the
2 tablespoons fish sauce and salt
- Boil the fish head for a total of 10 minutes
- Transfer to a soup
tureen, sprinkle on the coriander and scallion green, and serve
If the fish head is dropped into water that is not boiling, it
will fall apart.
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