Vietnamese Tomato and Celery Fish Soup (Canh Ngót)
What is Canh Ngót?
Canh ngót is a light Vietnamese fish soup of golden pompano simmered with tomatoes, pineapple and celery. It's savory, slightly sweet and tangy, and it's a refreshing soup to serve with rice.
Vietnamese Tomato and Celery Fish Soup (Canh Ngót)
Ingredients
- 2 medium Golden Pompano 'ca chim' in Vietnamese
- 1 bundle green onions sliced into 1" pieces
- 2 Thai chilis
- 12 tablespoon fish sauce
- 2 ½ tablespoon sugar
- 1 ½ teaspoon MSG
- 1 tablespoon chicken bouillon
- 8 oz pineapple chunks canned, drained
- 3 celery stalks sliced into 1" pieces
- 3 tomatoes sliced into fourths
Instructions
- Clean, gut, and slice your Golden Pompanos in half vertically. Set aside.
- Fill a 6 qt pot with water about ¾ full and set on high heat.
- 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, MSG. Mix well.
- When the water boils, add the Golden Pompanos and sauce mixture from the mortar. Allow the fish to cook for 15 minutes.
- Then add your celery, tomato, and pineapple chunks to the soup. Allow to cook for an additional 5 minutes.
- Add your chicken bouillon and do final seasoning (add additional fish sauce, sugar as needed).
- Serve hot with hot rice.
