Vietnamese Pompano Celery Tomato Soup
Serves 415 mins prep20 mins cook
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.
0 servings
What you need
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.View original recipe