How to Make Vietnamese Fish Soup with Sour Bamboo Shoots
Besides braised fish with pickled mustard greens, you can also try something different with fish soup with sour bamboo shoots. In fact, fish cooked with sour bamboo shoots and chili is incredibly delicious. The mild sourness and spiciness of the fermented bamboo shoots not only mask the fishy smell but also infuse the fish, making the soup more fragrant and flavorful.
Ingredients
- 1kg fish
- 450g sour bamboo shoots
- 3 tomatoes
- 2 shallots
- 2-3 garlic cloves
- Turmeric powder (or 1 small piece of fresh turmeric)
- Coarse salt
- Dill, green onions, Vietnamese coriander
- 1-2 chili peppers (optional for spiciness)
- Seasonings: Sugar, fish sauce, MSG, salt, seasoning powder, ground pepper
- Fresh herbs to serve: Lettuce, cilantro, Vietnamese coriander...
Ingredient Notes
To make this fish soup, you can use tilapia, grass carp, snakehead fish, carp, perch, catfish, salmon... all work well.
Tilapia
You can buy ready-made pickled bamboo shoots at markets, dry goods stores, or you can make your own sweet and sour pickled bamboo shoots at home.
Instructions
Prepare the Fish
Cut the fish into pieces, but avoid cutting them too small, as they can easily break apart during cooking. Aim for pieces about the thickness of a finger. Rub the fish with coarse salt to clean and remove the fishy smell, then rinse and drain.
Marinate the fish with 1 teaspoon of seasoning powder, 1 tablespoon of fish sauce, a little ground pepper, and a pinch of turmeric powder for 15-20 minutes. After that, lightly fry the fish to help it firm up and become more fragrant.
Prepare the Other Ingredients
Rinse the sour bamboo shoots to reduce some of their sourness and spiciness. Then, drain them.
Peel and finely chop the shallots and garlic.
Soak the fresh herbs in salted water, then drain them.
Cook the Fish Soup with Bamboo Shoots
Add about 2 tablespoons of cooking oil (the same oil used to fry the fish) to a pot, then sauté the shallots and garlic until fragrant. Add two-thirds of the tomatoes and stir well. The remaining one-third will be added later for a more visually appealing and appetizing soup.
Once the tomatoes are soft and coated with oil, add the sour bamboo shoots and stir-fry them. If the bamboo shoots are too sour, you can season them with a little seasoning powder and a pinch of sugar to enhance the flavor and balance the sourness.
After about 30 seconds, add the fish, lower the heat, and pour in 2 tablespoons of the bamboo shoot brine. Cover the pot.
Taste the bamboo shoot brine beforehand to gauge its sourness and spiciness, then adjust the amount accordingly.
Typically, 1.5-2 liters of water is enough for 4 servings. However, since the fish needs more time to absorb the flavors of the bamboo shoots, you might need to add more water to prevent the soup from reducing too much during cooking.
For a beautiful color and extra fragrance, you can add 1/3 teaspoon of turmeric powder or a small piece of crushed fresh turmeric to the soup.
Bring the soup to a boil over high heat, then reduce the heat and let it simmer gently for 15-20 minutes to allow the fish to fully absorb the flavors of the bamboo shoots.
After about 20 minutes, add the remaining tomatoes, then season the soup with MSG, salt, sugar, and a little fish sauce for added fragrance. Cook for another 5 minutes, then add the dill, green onions, and a little chili for heat. Stir and turn off the heat. Serve the soup in a bowl.
The fish soup with sour bamboo shoots and chili is incredibly enticing, from its appearance to its taste. The sour and spicy flavors of the bamboo shoots seep into the fish, enhancing its aroma and making the dish light and enjoyable.
For the best experience, serve the soup with fresh herbs and vermicelli. You can also prepare a small bowl of sweet and sour fish sauce on the side to add more depth to the dish.
