Sour Fish Head Soup (Canh Chua Dau Ca)
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
scallions, spring or green onions
crushed |
|
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
fish sauce
|
|
| 1 | large |
fish
head |
*
|
| 1 | quart |
water
|
*
|
| ½ | cup |
bamboo shoots
sliced |
|
| ¼ | each |
pineapple
cut up |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
scallions, spring or green onions
crushed |
|
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
fish sauce
|
|
| 1 | large |
fish
head |
*
|
| 0.9 | l |
water
|
*
|
| 118 | ml |
bamboo shoots
sliced |
|
| 0.3 | each |
pineapple
cut up |
|
Directions
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, remaining teaspoon salt, and a dash of MSG.
Boil the fish head for a total of 10 minutes.
Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve.
