The Classic Cuisine of Vietnam/Bach Ngo 1979

Sour Fish Head Soup (Canh Chua Dou Ca)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 scallions, white part only, crushed with the side of a knife sprinkling of freshly ground black pepper 2 teaspoons salt
2 tablespoons plus 4 teaspoons fish sauce 1 large fish head or fish carcass, split down the center 1 quart water
1/2 cup canned sliced sour bamboo 1/4 fresh pineapple, cut in a lengthwise section and sliced dash of MSG (optional)
2 tablespoons mixed chopped fresh coriander (Chinese parsley) and scallion green



1 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.
2 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 the 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.

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