Central Vietnamese Fish Soup
Ingredients
- 1 lb white fish fillets mildly sweet, lean and meaty
- 6 cups water
- 1 tbsp fish sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bunch rau ram (Vietnamese coriander) chopped
- 1 small onion thinly sliced
- 2 stalks lemongrass bruised
Instructions
- Bring water to a boil in a large pot.
- Add fish sauce, salt, and pepper to the boiling water.
- Add lemongrass and onion to the pot.
- Gently place the fish fillets into the pot.
- Cook the fish for about 5-7 minutes, or until it is cooked through.
- Remove the fish from the pot and set aside.
- Add the rau ram to the pot and cook for about 1 minute.
- Serve the fish with the broth and rau ram.
