Fish soups in light broths are a cornerstone of Vietnamese cooking. This one combines firm-fleshed fish with fresh mint and cilantro. Serve with additional fish sauce for seasoning. Vietnamese soups are traditionally served in bowls filled with herbs and vegetables covered with hot stocks, which "cooks" the vegetables.
Base SKU:
562
Cuisine:
Vietnamese
Prep Time:
10 Minutes
Cooking Time:
40 Minutes
Yield:
4 Servings
Source:
EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.
1 pound(s)
Monkfish, eel, or mahi-mahi, cleaned, boned, and cut into 1-inch pieces
7 cup(s)
Water
1 cup(s)
Rice
1 inch(es)
Ginger, fresh, peeled, julienned
1 cup(s)
Mint leaves, cilantro leaves, and lettuce leaves, chopped, for garnish
1
Leek greens, cleaned and thinly sliced
4
Egg yolks (optional)
to taste
White pepper
Instructions:
1.
Combine fish and salt in water. Simmer for about 10 minutes over a medium flame.
2.
Remove fish from broth and reserve. Pour rice into broth and simmer for 30 minutes, stirring regularly.
3.
Prepare 4 bowls. Place ginger, mint, cilantro, lettuce, leeks, fish, and egg yolk (optional), into each bowl.
4.
Pour hot soup into bowls.
5.
Serve hot with pepper and fish sauce to season to taste.
