Fish soup cooked with sour Vietnamese fermented steamed rice (Canh cá nấu giấm)

1. Ingredients (2 bowls of finished soup)

- Carp: 600g

- Dill: 20g

- Tomato: 150g

- Sour fruit (Quả dọc): 50g

- Fresh chili: 2 fruits

- Fish sauce: 5g

- Sour Vietnamese fermented steamed rice (mẻ): 30g

- Salt: 2g

- Vegetables to eat with (water spinach, mustard greens or lettuce): 300g

- Oil (or fat): 50g

- Scallions: 30g

2. Processing process

2.1. Preliminary processing, cutting, marinating

- Choose fresh fish, it can be a large piece of fish or a fish head, clean it, remove the gills, remove all scales, rub a little salt to remove the slime, wash, drain, toss with a little salt, leave for 10 minutes then fry it.

- Wash the tomatoes and cut them into pieces.

- Grilled sour fruit, peel off the outer skin, separate the pulp, and remove the seeds.

- Add a little water to Sour Vietnamese fermented steamed rice, grind until smooth, filter to get the juice.

- Wash the accompanying vegetables, draining all the water.

- Wash the scallions and dill and chop finely.

- Fresh chili cut into slices.

2.2. Process

Put the tomatoes in a saucepan and stir-fry with oil and a little salt or soup powder, then pour about 1 liter of water into the saucepan and boil, add the sour fruit and water, then bring to a boil. Add the fish and then reduce the heat, add sliced fresh chili, add fish sauce and salt to taste, continue to simmer for about 20 minutes. Finally add fresh scallions and dill and turn off the stove.

2.3. Present

Ladle the soup and fish into a large bowl, serve hot with accompanying vegetables.

3. Requirements for success

- Condition: Fish is soft but not crushed; The ratio of broth and fish is 1/1.

- Color: Pink-red tomato residue, clear broth.

- Flavor: Has the characteristic aroma of scallions, cumin and other spices, has a sweet, sour, spicy taste.

4. Some points to note

You can cook it with some other types of fresh fish (grass carp, tench, rohu...) or just cook the fish head (change with large fish weighing 2kg or more. Vegetables served with many types, depending on the season (lettuce, bean sprouts, banana flowers, young banana intestines, cilantro, marjoram...). To ensure food safety and hygiene, only use accompanying vegetables that are vegetables. To be safe, wash vegetables thoroughly, soak and change water several times. Finally, soak it again in diluted salt water.

Mix 1 bowl of fish sauce with vinegar and chili to use as a dip for accompanying vegetables.