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Vietnamese Fish Soup 2

Serves 4 to 6 Soup seafood, Soups

Vietnamese Fish Soup 2

Vietnamese Fish Soup 2 is a staple at home tables, where cooks judge the salt by hand and use fat with a generous touch. This version captures the essence of daily Vietnamese dining, steering away from restaurant gloss to embrace the comforting authenticity of a family cook's approach. It's the kind of dish that finds its place at casual lunches or quiet family dinners, reflecting the unpretentious and heartfelt nature of home cooking.

The soup offers a gentle balance of flavors, where the firm white fish swims in a broth enriched by sweet onions and ripe tomatoes. A squeeze of lemon adds a bright note, cutting through the richness of olive oil and seasoning. The soup should feel warm and inviting, a culinary embrace that speaks of home. Serve it simply, letting each person's bowl become a personal canvas of taste.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 1.5 Lwater
  • 80 mlolive oil
  • 1lemon
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally and cook until the onion becomes translucent and soft, releasing a sweet aroma, about 5 minutes. Be careful not to let the onion brown, as this can add unwanted bitterness to the soup.
  2. While the onion is cooking, dice 2 tomatoes. Once the onion is ready, add the tomatoes to the pot. Stir to combine, allowing the tomatoes to break down and meld with the onion. Cook until the tomatoes have softened and their juices have started to thicken slightly, creating a fragrant base.
  3. Pour in 1.5 L of water to the pot, stirring to combine with the onion and tomato mixture. Increase the heat to bring the mixture to a gentle simmer. This will help meld the flavors together, creating a rich broth.
  4. While the broth is simmering, prepare 700 g of firm white fish by cutting it into large chunks. Add the fish pieces to the simmering broth. Allow the fish to cook gently, adjusting the heat to maintain a soft simmer. The fish is done when it turns opaque and flakes easily with a fork, indicating it is cooked through.
  5. Once the fish is cooked, taste the soup and season with fine sea salt and black pepper to taste. Adjust the seasoning gradually, tasting as you go to ensure the flavors are balanced.
  6. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring well to incorporate the citrus brightness. This step enhances the flavors and adds a refreshing tang to the soup. Serve the soup hot, making sure each bowl has a generous portion of fish and broth.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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