Vietnamese Fish Soup
Fragrant broth with tender white fish and fresh herbs
Ingredients
Instructions
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Prepare the aromaticsHeat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, ginger, and lemongrass. Sauté for 2-3 minutes until fragrant and the onion begins to soften.
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Create the broth basePour in the fish stock or water and bring to a gentle simmer. Add the fish sauce and sugar. Let the broth simmer for about 10 minutes to allow the flavors to infuse.
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Add the tomatoesAdd the tomato wedges to the simmering broth and cook for another 5 minutes until they begin to soften and release their juices into the soup.
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Cook the fishGently add the fish pieces to the pot. Simmer for about 5-7 minutes until the fish is cooked through and flakes easily with a fork. Be careful not to stir too vigorously to avoid breaking up the fish pieces.
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Add the greensAdd the morning glory or spinach to the soup and cook for just 1-2 minutes until wilted but still bright green.
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Final seasoningTurn off the heat and stir in the lime juice. Taste and adjust the seasoning with additional fish sauce or lime juice if needed. Remove the lemongrass pieces.
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ServeLadle the soup into bowls and garnish with fresh herbs and sliced chilies if using. Serve immediately with steamed rice on the side if desired.
Nutritional Information
220
Calories
per serving
28
Protein
g per serving
12
Carbohydrates
g per serving
8
Total Fat
g per serving
1.5
Saturated Fat
g per serving
3
Fiber
g per serving
4
Sugar
g per serving
750
Sodium
mg per serving
15
Vitamin C
% daily value
10
Iron
% daily value
Vietnamese Fish Soup is Also Known As
Canh Cá, Ca Nấu Ngót, Vietnamese Fish Broth, Ca Nau Ngot or Fish and Vegetable Soup
