The Food of Vietnam/1997

Preserved Salted Fish Stew (Mam Kho)
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
2 tablespoons vegetable oil 3 cloves garlic, finely chopped 1/2 cup finely chopped shallots
1/4 cup sliced fresh pork belly or pancetta 1/3 cup finely chopped lemongrass 1/2 cup shrimp, peeled and washed
1/2 teaspoon creacked black pepper 1 cup water 10 ounces salted fish (mam sac)
10 ounces snake-head mullet 2 small red chiles, seeded and sliced 1-1/2 cubes cubed eggplant (1 medium)
2 teaspoons sugar GARNISH: 2 cups fragrant leaves 2 cups shaved water spinach stems
2 limes, cut into wedges 2 cups bean sprouts 2 cups sliced cucumber
1 head lettuce 1 cup banana blossom 2 cups peeled and sliced lotus stems



1 Heat oil in a large pan, add garlic, shallots, pork belly and lemongrass. Saute until soft. Add shrimp, toss quickly until heated through, season with pepper.
2 In a large saucepan, add water and both types of fish; bring to a boil. Simmer for 15 minutes or until the fish completely breaks apart. Remove fish and set aside. Remove bones and discard. Strain the stock, then boil again with 2 pices of chili, all of the shrimp/pork mixture, eggplant and sugar. Simmer for 10 minutes or until reduced by one-third. Set a portion of the fish in individual bowls. Add stock.
3 Serve with fragrant leaves, sliced water spinach stems, lime wedges, bean sprouts, cucumber, lettuce, banana blossom and lotus root.
4 HELPFUL HINTS: There are many different grades of mam sac, however, any dried or salted fish will work with this recipe-cod is a good choice. Soak the salted fish in water for 10-15 minutes and brush clean to remove any dirt or impurities. For the fresh fish, use a whole fish, or just the head, which is considered a delicacy. Any firm-fleshed fish can replace the snake-headed mullet.

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