Description
A traditional sour fish soup with river leaf (la giang). Serve with steamed rice for a complete Vietnamese family-style meal.
Ingredients
Units
Scale
Fish/Chicken Marinade
- 1 lb fish (whole or filet catfish, salmon or any fish of your choice. You can also use chicken thighs cut into bite-size pieces)
- 2 teaspoons fish sauce
- 3 chili peppers (optional; slice thin)
Soup
- 2 tablespoons vegetable oil
- 2 garlic cloves (peel and roughly chop)
- 1 small shallot (peel and roughly chop)
- 1.5 liters water
- 200 grams blanched La Giang
- 1 tomato (slice into thin wedges)
- 5 tablespoons granulated white sugar
- 1 teaspoon salt
- 1 tablespoon chicken bouillon powder
Instructions
- Marinate the fish: Marinate the fish with fish sauce and chili peppers for at least 30 minutes at room temperature or overnight in fridge.
- Sauté aromatics: In a medium-size stock pot, heat up vegetable oil on medium-high. Add garlic and shallot. Sauté until fragrant.
- Cook the soup base: Add water to the pot and bring it to a boil. Add the marinated fish and accompanying juices. Cook the fish for about 10 minutes on medium low. Skim off any foam that floats to the top and discard.
- Add vegetables and seasonings: Once the fish is fully cooked, add La Giang and tomato. Season the soup with sugar, salt and pork/chicken/mushroom stock powder.
- Serve: Turn off heat and serve as a side dish to steamed rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese