Escape the summer heat with a vibrant and refreshing bowl of Vietnamese Green Mustard & Grilled Fish Soup (Canh Chua Cá). This flavorful soup, a staple in Vietnamese cuisine, offers a delightful balance of tangy, spicy, and savory notes. The bright green hue of the mustard greens contrasts beautifully with the flaky grilled fish, creating a visually appealing and incredibly satisfying dish. Imagine the delicate sweetness of the fish mingling with the zesty punch of the green mustard, all simmered to perfection in a fragrant broth. This recipe is surprisingly easy to adapt to your taste, allowing you to adjust the spice level and ingredients to your preference.
This simple yet elegant soup is perfect for a light lunch or a comforting dinner, offering a healthy and delicious alternative to heavier summer meals. For a step-by-step guide to creating your own bowl of this delectable Vietnamese delight, follow the detailed instructions in the recipe below.
Tools Needed
- Pot
- Cutting board
- Knife
- Gloves (optional)
Ingredients
- Green mustard
- Sliced fish cakes: 500g
- Ginger
- Fried onions: 1 tablespoon
- Seasoning powder: 1 tablespoon
- Sugar: 1/3 tablespoon
- Fish sauce: 1/3 tablespoon
- MSG: 1/4 teaspoon (optional)
- Cooking oil: 1 tablespoon
- Green cabbage (spicy cabbage recommended): 1kg
- Water: 2 liters
- Salt: 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare Ingredients and Fish Cakes
- Wash and chop green mustard, slice fish cakes, mince ginger, and chop cabbage into bite-sized pieces.
- In a bowl, combine sliced fish cakes, fried onions, seasoning powder, sugar, fish sauce, MSG (optional), and cooking oil. Knead thoroughly until the mixture becomes firm and elastic. Roll into balls or use a spoon to form them.
Step 2. Cook the Broth and Fish Cakes
- Bring 2 liters of water to a boil in a pot. Add the crushed ginger.
- Add seasoning powder and salt to the boiling water.
- Add the fish cake balls to the boiling water.
- Once the fish cakes float to the surface, add the chopped cabbage.
- Add more ginger to the pot, and stir to ensure the cabbage cooks well and releases its essence.
Step 3. Add Vegetables and Season
- Season with rock sugar, and MSG (optional). Adjust seasoning to taste.
- Cook until the cabbage is tender.
Step 4. Serve
- Serve hot.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Knead the fish cake mixture thoroughly for a better texture.
- Don't chop the cabbage too small or too large. A finger joint size is ideal.
- Using crushed ginger releases more flavor into the soup.
- Adjust the seasoning to your family's preference.
- Serving the soup hot maximizes its health benefits.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 25-30g
- Protein: 35-40g
FAQs
1. Can I use a different type of fish?
Yes! Firm, white-fleshed fish like cod, snapper, or catfish work well. Avoid oily fish.
2. What if I don't have tamarind paste?
You can substitute with lime juice and a pinch of sugar to achieve a similar sour and sweet taste. Adjust to your preference.
3. How can I make the soup spicier?
Add more chili peppers (fresh or dried) or a dash of chili garlic sauce to increase the heat level.
This Vietnamese Green Mustard & Grilled Fish Soup is a culinary journey to Vietnam in every bowl. Enjoy the satisfying blend of flavors and textures, perfect for a hot day or a light yet fulfilling meal. So gather your ingredients and embark on this delicious adventure!