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Vietnamese Fish Soup 3

Serves 4 to 6 Soup seafood, Soups

Vietnamese Fish Soup 3

Vietnamese Fish Soup 3 is a comforting staple in Vietnamese households, a dish lovingly prepared with care and intuition rather than measurement. This version stays true to its roots, reflecting the relaxed yet considered approach of home cooks who adjust salt and fat by feel, setting a communal table where everyone gathers to share its warmth. It's a dish that embodies the essence of everyday family meals, simple yet deeply satisfying.

The soup is a harmonious blend of delicate white fish, softened onions, and ripe tomatoes, all simmered together in a fragrant broth. The olive oil adds a luscious depth, while a squeeze of fresh lemon brightens each spoonful, creating a balance that is both refreshing and comforting. Seasoned with just the right touch of fine sea salt and pepper, it presents a beautifully layered taste that speaks of home and heart.

Ingredients

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

Method

  1. Heat 80 ml of olive oil in a large pot over medium heat. Add 1 finely chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Be careful not to let the onion brown, as this would alter the flavor of the soup.
  2. Cut 2 tomatoes into wedges and add them to the pot. Stir occasionally until the tomatoes begin to break down and release their juices, creating a fragrant base. This should take about 3-4 minutes, and you'll notice the tomatoes softening and melding with the onions.
  3. Pour in 1.5 L of water and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer. This step allows the flavors to meld together, creating a rich broth.
  4. While the broth simmers, cut 700 g of firm white fish into large chunks. Add the fish to the pot and continue to simmer. The fish is done when it turns opaque and flakes easily with a fork, which should take about 5-7 minutes.
  5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste the broth, adjusting the seasoning as needed to achieve a balanced flavor.
  6. Just before serving, squeeze the juice of 1 lemon into the soup. This adds a bright, fresh note that complements the richness of the fish. Serve the soup hot, garnished with additional lemon wedges if desired, and enjoy it as a shared dish at the table.
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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