© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: The Classic Cuisine of Vietnam, Bach Ngo and Gloria Zimmerman, Barron's, 1979.
This is real good when made with chunks of catfish, or shrimp.
2 scallions, white part only, crushed with the side of a knife
freshly ground black pepper
2 teaspoons salt
2 tablespoons plus 4 teaspoons nước mắm (fish sauce)
1 alrge fish head or fish carcass,split down the center
1 quart water
½ cup canned sliced sour bamboo
¼ fresh pineapple, cut in a lengthwise section and sliced
1 dash MSG, optional
2 tablespoon mixed chopped fresh cilantro
An excellent way to get twice the pleasure out of your fish purchase. You can use either the fish head of the fish carcass if you wish. To the people of the South, this is as much their traditional dish as Southern Fried Chicken is to our southerners, and it will meet with instant praise
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.
If the fish head is dropped into water that is not boiling, it will fall apart.