RECIPES OF VIETNAM

Canh Chua Dau Ca (Sour Fish Head Soup)

Ingredients :

2

2 tsp

3 1/3 tbsp

1 large

1 qt

1/2 can

1/4

1 dash

2 tbsp

Scallions (white part, crushed with side of knife)               

Salt
Fish sauce (nuoc mam)
Fish head (or fish carcass, split down the center)
Water
Canned sliced sour bamboo
Fresh pineapple (cut in a lengthwise section and sliced)
MSG (optional)
Mixed chopped fresh coriander (Chinese parsley)
Scallion green
Freshly ground black pepper

1. Sprinkle the scallions, black pepper, 1 tsp salt, and 1 1/3 tbsp fish sauce over the fish head
2. Allow to stand for 10 to 15 minutes
3. Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices
4. Cook at a lively boil for 5 minutes and drop fish head into the actively boiling water and, keeping at a boil, add the 2 tbsp fish sauce, remaining tsp salt, and a dash of MSG
5. Boil the fish head for a total of 10 minutes
6. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve