Canh Cá Nấu Măng Chua Đơn Giản (Quick Sour Fish Soup with Bamboo Shoots)
80% chuẩn vị · Vietnamese
A simplified version of the classic Vietnamese sour fish soup, perfect for a weeknight meal. It uses pre-packaged pickled bamboo shoots and streamlines the cooking process while retaining the signature tangy and savory flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Firm white fish fillets (e.g., tilapia, cod)400g
- Pre-sliced pickled bamboo shoots150g
- Garlic1 clove
- Fish sauce2 tbsp
- Saltto taste
- Black pepperto taste
- Water1.2 liters
- Vegetable oil1 tbsp
- Scallions1 stalk
- Lime juice (optional)1 tbsp
Các bước
- 1
Cut fish into bite-sized pieces. Marinate with 1 tbsp fish sauce, salt, and pepper.
- 2
Mince garlic. Chop scallions.
- 3
Heat oil in a pot over medium heat. Sauté minced garlic until fragrant.
- 4
Add water and pickled bamboo shoots. Bring to a boil and simmer for 5-7 minutes.
- 5
Gently add the marinated fish to the boiling soup. Cook for 3-4 minutes until fish is opaque. Skim off any scum.
- 6
Stir in the remaining fish sauce, salt, pepper, and lime juice (if using). Adjust seasoning.
- 7
Add chopped scallions and serve immediately.
