The Perfect Recipe for a Hearty Canh Cá Dọc Mùng Soup: A Flavorful Dish You’ll Always Remember

Ingredients for Fish and Jute Soup

– 500g of snakehead fish

– 50g of jute shoots

– 50g of tamarind

– 50g of bean sprouts

– 1/2 pineapple

– 1 tomato

– 5 winged beans

– 1 bulb of garlic

– Rice paddy herb, chili, and scallions

Seasonings: Broth powder, cooking oil

A Delicious, Non-Fishy Dish: Step-by-Step Guide to Making Fish and Jute Soup

Step 1: Prepare the Ingredients

First, soak the tamarind in boiling water for 5 minutes, then crush it to extract the juice. Clean the fish, removing the gills and intestines, cut it into pieces, and let it dry. Peel and slice the jute shoots into 3-4 cm thick pieces, then wash them with water. To remove the itchiness from the jute, rub the shoots with salt twice, rinsing in between.

Next, boil a small pot of water and pour it into a basin. Soak the jute shoots in this hot water to prevent any tongue itchiness when consuming them. For the tomatoes, cut them into wedges, mince the garlic, slice the winged beans diagonally, and trim the roots of the bean sprouts.

Step 2: Cooking the Soup

Heat some oil in a pot, add the minced garlic, and sauté until fragrant. Then, add the sliced chili, pineapple, and wedged tomatoes. Once the tomatoes soften, pour in a cup of tamarind juice, a spoonful of broth powder, and just enough water to cover the fish. When the ingredients are soft, mash them with a ladle, removing the skins and seeds. Bring this mixture to a boil and add the fish, cooking until it is done.

Step 3: Finalizing the Dish

At this stage, gently squeeze the jute shoots to remove excess water before adding them to the boiling soup, along with the winged beans and bean sprouts. Cook for another 2-3 minutes to ensure everything is properly cooked, then turn off the heat.

Step 4: Serving