Pompano Fish & Sour Bamboo Soup (Canh Cá Chim Măng Chua)

By Vicky Pham · 45 min

Ingredients

Instructions

1. Clean the fish under cold running water, drain and cut into 1½-inch (about 4 cm) steaks. Drain the sour bamboo, rinse with hot water and squeeze dry. Season both with half the fish sauce, bouillon powder, sugar, salt and MSG, and marinate for 10 minutes.
2. Heat the vegetable oil in a medium pot over medium-high heat. Fry the minced garlic until golden brown; you may set aside half as garnish.
3. Add the fish to the pot and toss in the garlic oil for 30 seconds. Push it aside, add the bamboo and toss for 30 seconds.
4. Add the water and bring to a low simmer. Cook for 10 minutes over medium-low heat, skimming off any scum from the surface.
5. Add the tomato wedges and cook for 2 minutes.
6. Season the soup to taste with the remaining fish sauce, bouillon powder, sugar, salt, MSG and the lemon or lime juice.
7. Garnish with the reserved fried garlic, the sliced herbs and the chilies.

Summarized from Vicky Pham's video. Watch it for the details.

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