Vietnamese Pompano Celery Tomato Soup

Name: Vietnamese Pompano Celery Tomato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 15 min
Yield: 4
Ingredients: Golden Pompano; green onions; Thai chilis; fish sauce; sugar; MSG; chicken bouillon; pineapple chunks; celery; tomatoes

15 mins prepServes 4

This Vietnamese Pompano Celery Tomato Soup, known as Canh Ngot, is a lighter and faster dish compared to Canh Chua Ca, making it perfect for weekday meals. It features Golden Pompano, celery, tomatoes, and a flavorful sauce enhanced with fish sauce and spices.

4 servings

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Instructions

1: Clean, gut, and slice your Golden Pompanos in half vertically. Set aside.

2: Fill a 6 qt pot with water about 3/4 full and set on high heat.

3: While waiting for the water to boil, in a mortar, smash the whites of the green onions and Thai chilis. Then add fish sauce, sugar, and MSG. Mix well.

4: When the water boils, add the Golden Pompanos and sauce mixture from the mortar. Allow the fish to cook for 15 minutes.

5: Then add your celery, tomato, and pineapple chunks to the soup. Allow to cook for an additional 5 minutes.

6: Add your chicken bouillon and do final seasoning (add additional fish sauce and sugar as needed).

7: Serve hot with hot rice. Optionally squeeze some lime into the dish.

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Vietnamese Pompano Celery Tomato Soup

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