Seaweed and fish soup

Seaweed and fish soup

Canh rong bien

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Dry seaweed Is available from Asian grocers and is a great source of iron. In Vietnam, women often eat it after childbirth. Don't be tempted to use Japanese nori sheets for this soup, as they are too salty

Ingredients

Quantity Ingredient
3 red asian shallots, peeled and roughly chopped
1 tablespoon vegetable oil
2 tomatoes, peeled and seeded, each cut into 8 wedges
1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fish sauce
2 rounds dried seaweed, about 10 cm in size
6 prawns, peeled and deveined, tails intact
150g firm white fish fillets, skin and bones removed, cut into bite-sized pieces
4 spring onions, cut into 3 cm lengths
1 tablespoon Chilli sauce, (optional)

Method

  1. Pound the shallots using a mortar and pestle. Heat the oil in a saucepan over medium heat and sauté the pounded shallot for 1-2 minutes.
  2. Add the tomatoes, sugar, salt and pepper and cook for 1 minute, then pour in 1.25 litres water and the fish sauce. Tear each seaweed round into four pieces and add to the pan. Bring to the boil, then reduce the heat and simmer for 5 minutes.
  3. Add the prawns and fish and poach for 2 minutes. Lastly, stir in the spring onion and remove from the heat.
  4. For some extra spice, top with the chilli sauce, if desired.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again