Healthy Vietnamese fish soup: a true traditional dish that almost every Vietnamese person eats daily. It features a clear broth with freshwater fish, tomatoes, and fresh herbs (some also add cabbage to enrich the dish). One of the hardest parts of living in Italy is the herb situation. I miss my aromatic greens! We don't just use herbs for a touch of flavor or aroma—we eat them in massive quantities. I can easily finish an entire basket of vegetables and herbs by myself! Supermarkets here sell basil in tiny 30g packs 😨 What am I supposed to do with 30 grams? 😂 Visit the link in my bio for more recipes and stories about life in Italy! IMG_20260920_123826.jpg628 KB
Nguyên liệu
500 g white fish fillets (such as tilapia, sea bass, cod, or catfish), cut into bite-sized pieces
3 medium tomatoes (approx. 400 g), cut into wedges
1 large bunch fresh fennel leaves (or dill), roughly chopped
1–2 fresh red chili peppers, thinly sliced
15 ml cooking oil
1 liter water or light fish/vegetable stock
Salt, to taste
Fish sauce (optional, to taste)
Cách làm
Prep the fish: Lightly season the white fish pieces with a pinch of salt (and 5 ml of fish sauce, if using). Set aside for 10 minutes.
Sauté the tomatoes: Heat the 15 ml of cooking oil in a medium soup pot over medium heat. Add half of the tomato wedges and cook for 3 to 4 minutes until soft and broken down to create a reddish broth base.
Build the broth: Pour in 1 liter of water or stock. Bring to a gentle boil over medium-high heat.
Poach the fish: Add the remaining tomato wedges and carefully drop the fish pieces into the simmering broth. Reduce heat to medium-low and simmer gently for 6 to 8 minutes, until the fish is tender and opaque.
Add heat and greens: Season the broth with salt and optional fish sauce to taste. Stir in the sliced fresh chili peppers and chopped fennel leaves, then turn off the heat immediately so the fresh fennel stays fragrant and bright green.
Serve: Ladle hot into bowls and enjoy on its own or alongside steamed white rice.
