Sour Red Snapper Soup (Canh Chua Cá Diêu Hồng)

Steps

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1. 1
   Prepare the red snapper: ask for a fillet when purchasing and keep the bones. Cut the fillet into bite-sized chunks.
   ▶ ≈0:20
2. 2
   Prepare the remaining ingredients: cut luffa into thick slices to keep it crispy; cut okra into thirds; cut large tomatoes into quarters and small tomatoes in half; remove tomato stems; cut sawtooth coriander and Vietnamese mint into bite-sized pieces; slice the long chili thinly.
   ▶ ≈1:22
3. 3
   Combine all herbs and chili in one bowl to be added at the end of cooking.
   ▶ ≈2:09
4. 4
   Pour 1.5 liters of water into a pot and bring to a boil. Add 1 teaspoon of salt and 1 tablespoon of fish sauce.
   ▶ ≈2:21
5. 5
   Add the fish bones and simmer for 5 to 10 minutes to extract the broth's sweet flavor. Remove the bones.
   ▶ ≈2:35
6. 6
   Add 3 tablespoons of sugar and 2 tablespoons of fish sauce, stirring well.
   ▶ ≈2:44
7. 7
   Ladle some broth into a bowl, add tamarind paste and mash it with a spoon, then gradually pour the dissolved tamarind broth back into the pot. Taste and adjust the balance of sour, salty, and sweet.
   ▶ ≈2:50
8. 8
   Add the red snapper chunks, okra, water spinach, and tomatoes. Bring back to a boil and simmer for 2 to 3 minutes.
   ▶ ≈3:15
9. 9
   Turn off heat and add the bean sprouts along with all the herbs and chili. Adding bean sprouts at the end keeps them crispy and fresh.
   ▶ ≈3:31
10. 10
    Finish by drizzling crispy garlic oil on top for aroma and garnish.
    ▶ ≈3:47