Empty My Fridge
How to Make Vietnamese Fish Soup with Chinese Celery and Tomatoes (Canh Ca Nau Ngot)
Ingredients
- Water/chicken stock/fish stock1 ½ l
- Fish1 ½ lb
- Celery1 stalk
- Tomato2
- Vegetable oil3 tbsp
- Garlic3
- Fish sauce¼ cups
- Sugar1 tbsp
- Chicken stock · powder1 tbsp
- Lime
Instructions
- Separate the celery leaves from the stalks and cut into bite-size pieces. Peel the thicker stalks with a vegetable peeler to remove the fibres so they become tender.
- In a medium pot over medium-high heat, add the vegetable oil and garlic, and fry until fragrant and lightly browned.
- Add the water or stock and the fish, bring to a boil, then reduce the heat and cook for 10-15 minutes.
- Add the celery stalks and tomatoes and cook for about 2 more minutes, until the stalks are tender.
- Season with the fish sauce, sugar, chicken bouillon powder and lime juice.
Summarized from Vicky Pham's video. Watch it for the details.
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