Sour Fish Head Soup (Canh Chua Dau Ca)
Submitted by kellieobellie
Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis is Vietnamese home cooking at its most vibrant.
Canh chua brings together the sour punch of fermented bamboo, sweet pineapple, and rich fish head in a broth that hits every taste bud.
The fish sauce adds depth while fresh cilantro and scallions finish it with brightness.
Serve it steaming hot with rice on the side.
Kitchen Tips
- Keep the water at an active boil when adding the fish head for the cleanest-tasting broth
- Sour bamboo is the key ingredient; find it at Asian grocery stores
- Don’t overcook the fish; 10 minutes keeps it tender and flaky
Ingredients
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.
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