How to Make Sour Soup with Giang Leaves and Basa Fish, a Specialty of Central Vietnam for Body Cooling

How to make Sour Soup with Giang Leaves

• 1

  Prepare the ingredients

  Giang leaves bought and washed clean, remove wilted leaves, drain then crush finely.

  Tomatoes washed with water, removed the stem, cut into wedges. Chili peppers remove the stem, wash again with water, chop one pepper finely, leave the other whole.

  Split peas remove the ends and cut into bite-sized pieces, the herbs are cut off the tops, coriander washed with water, and drained.

  Seasoning herbs include: split pea herbs, coriander, remove the roots, tough parts, and wormy leaves, then wash again with clean water. After that, drain and chop finely to season the soup!

  

  

  

  
• 2

  Prepare and marinate the fish

  Basa fish soak in salty water for about 3 – 5 minutes, to clean all the slime and rinse with water several times.

  How to clean fish without a fishy smell:

  • Use salt or rub lemon on the fish then rinse with water, helps clean and remove slime effectively.
  • Soak fish in a mixture of alcohol and ginger to effectively eliminate the fishy smell.

  See details: Tips to easily and effectively remove the fishy smell of fish

  Next, proceed to marinate the fish with 2/3 teaspoon of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 tablespoon of fish sauce, and mix well to allow the fish to absorb the flavors.

  
• 3

  Sauté fish and tomatoes

  Place a pot on the stove, add 1 tablespoon of cooking oil, turn the heat to medium for the oil to heat up, then add the minced garlic, shallots, and chili, and sauté until fragrant.

  Continue to add the fish pieces, stir and turn them over so that the fish meat sears and cooks evenly faster.

  Place a pan on the stove, turn the heat to medium and add 1 tablespoon of cooking oil along with the tomatoes, stir briefly until the tomatoes are cooked, then add all the tomatoes to the fish pot.

  

  

  
• 4

  Cook the soup

  When adding the tomatoes to the pot, you should add water in an amount just enough to cover the fish, then cover the lid again to let the water boil quickly.

  Once the water is boiling, add in corn, whole chilies, and crushed giang leaves, stir well and wait for it to boil again.

  Tip: To keep the soup clear and fragrant, remember to skim the foam frequently.

  Boil the water again, add the vegetables, wait for them to soften, then turn off the heat and add the herbs, chopped small. Now the dish is complete.

  Now you just need to ladle the soup into a bowl and enjoy it.

  

  

  

  
• 5

  Final product

  The sour soup with giang leaves just cooked has a faint aroma of giang leaves, with an appealing color. The fish is tender, perfectly infused with spices, and the broth is tangy and spicy, making it perfect when eaten with rice or noodles. What are you waiting for? Go ahead and make this delicious soup.