2 ways to make delicious and nutritious carp soup with wormwood and Vietnamese coriander

Prepare the silver carp

To ensure the silver carp is completely clean and not fishy, after purchasing, you should rub salt all over the fish.

Then, use a knife to cut off the tail, fins, and entrails, and soak for about 5 – 10 minutes. Finally, rinse it with clean water several times and let it drain.

Prepare the other ingredients

For mugwort, pick the leaves and tender parts at the top, discarding any wilted or damaged leaves. Rinse the mugwort thoroughly with water several times, then place it in a colander to drain.

Cooking soup

First, place a pot on the stove, add the carp to the pot, pour in enough water to cover the fish, and add about 20ml of white wine to help eliminate the fishy smell. Cook the fish over medium heat for about 10 – 15 minutes until the fish is cooked, then turn off the heat. Remove the bones and place the fish meat in a bowl.

Next, with the fish cooking water from earlier, turn the stove back on to medium heat. Bring the fish water in the pot to a rolling boil, then add the mugwort. Cover the pot and cook the mugwort for about 10 minutes until it’s tender.

Finally, add the fish meat back into the pot and mix well. Season the soup with 1 teaspoon of seasoning, 1 teaspoon of sugar, and 1/4 teaspoon of salt, stirring well. Cook for another 5 – 7 minutes until the soup boils again, then turn off the heat.

Final product

The hot carp soup cooked with mugwort has an aroma that fills your kitchen. The tender fish cooked with mugwort makes the dish not only delicious and appealing but also helps provide nutrients for your family’s health! What are you waiting for? Let’s cook it right away.

Prepare the silver carp

To clean and remove the fishy smell, cut off the fins, head, scrape off the scales, and remove any blood vessels attached to the fish’s spine. Then rinse thoroughly with water several times.

Prepare other ingredients

The rice paddy herb you bought should have all wilted leaves removed, soak in diluted salt water for about 1 minute then rinse with clean water, and drain.

Shallots and garlic should be peeled, then put into a mortar and pound them finely, placing them into a small bowl.

Cook the soup

Place a pot on the stove, add about 2 tablespoons of cooking oil into the pot. Add the pounded shallots and garlic into the pot, sautéing until fragrant over medium heat.

Next, pour about 1 – 1.5 liters of water into the pot, heating over medium heat. Then add the fish into the pot, cooking for about 15 minutes until the fish is cooked, skimming off the white foam.

Season the soup with 1/2 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1 tablespoon of fish sauce, and stir well.

Finally, add the rice paddy herb into the pot, cooking for about 5 minutes before turning off the heat. Cut a few pieces of chili and add them to the soup to make the dish more appealing.

Final Product

Fragrant fish soup with the subtle aroma characteristic of Vietnamese coriander. The fish is tender, delicious, and sweet, with a clear, rich broth. This soup is best served hot with rice, accompanied by a bit of spicy chili fish sauce. Enjoy your meal!