Friday, December 28, 2007

Canh Chua Dau Ca (Sour Fish Head Soup)

  • 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
  • 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.

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