Ingredients
- 2 scallions
- 1 fish head
- 1/2 sour bamboo (canned sliced)
- 1 qt water
- 1 quart water (boil)
- 4 teaspoons fish sauce
- 4 teaspoons fish sauce over the fish head
- 2 ts salt
- 2 tb mixed (chopped fresh)
- 1 teaspoon salt
- 2 dash fish sauce
- 1 ds msg
- 1/4 slices pineapple (fresh)
Boil the fish head for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve. NOTE: If the fish head is dropped into water that is not boiling, it will fall apart. Makes 4 servings. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. This is real good with chunks of catfish, shrimp, whatever...
