Sour Soup with Bong Lau Fish Head
Ingredients
🐟 Sour Soup with Bong Lau Fish Head - Southwest Vietnamese Dish
👨👩👧👦 Servings: 2 people
⏱️ Preparation time: 20 minutes
🍳 Cooking time: 30 minutes
🕒 Total time: 50 minutes
The sour soup with bong lau fish head is a famous specialty of the southwestern region of Vietnam, featuring the characteristic sour and spicy flavors, the natural sweetness of fish, and the refreshing taste of aromatic herbs. This dish is not only delicious but also very nutritious, making it perfect for family meals.
🛒 Ingredients Needed
Main Ingredients
- 1 piece bong lau fish head
- 2 pieces tomato
- 1/4 piece pineapple
- 1 bunch mint
- 4 pieces okra
- 1 block tamarind
Herbs and Seasonings
- Vietnamese corianderas needed
- Vietnamese cilantroas needed
- 1 tablespoon salt
- A little seasoning powder
- 1 tablespoon sugar
🔪 Ingredient Preparation
Prepare Fish Head
- Rub the fish head with salt and vinegar, rinse thoroughly to reduce fishy smell
- Pat dry and lightly fry
Prepare Vegetables
- Cut mint and okra diagonally
- Cut tomato into wedges
- Slice pineapple
- Chop Vietnamese coriander and Vietnamese cilantro finely
Prepare Tamarind
- Process tamarind to extract tamarind water
👨🍳 Cooking Instructions
Add 1.5 liters of water to the fried fish head along with tamarind
Add 1 tablespoon salt, a little seasoning powder, 1 tablespoon sugar
When the water boils, add vegetables
Add more fish sauce and sugar to taste
Serve the soup in bowls, add Vietnamese coriander, Vietnamese cilantro, fried garlic, and pepper
🍽️ Serving and Pairing
The sour soup with bong lau fish head has an attractive appearance with clear broth, tender white fish, red tomatoes, yellow pineapple, and green vegetables. The characteristic sour and spicy flavor of tamarind blends harmoniously with the natural sweetness of fish, creating a flavorful and appetite-stimulating dish. This dish pairs excellently with hot rice and other side dishes.
Pro tip: To reduce the fishy smell of the fish, rub with salt and vinegar thoroughly and rinse many times. When cooking the soup, season gradually to achieve a balanced sour and spicy flavor. Add Vietnamese coriander and Vietnamese cilantro at the end to preserve their distinctive aroma.
❤️ Conclusion
The sour soup with bong lau fish head is the essence of southwestern Vietnamese cuisine with its unique and appealing flavors. With fresh ingredients and a simple cooking method, you can easily recreate this dish at home to treat your family. Try it today to experience the distinctive flavors of the riverine region!
