Authentic Hue-Style Sour Fish Soup Recipe

Hue-style sour fish soup is a dish that embodies the essence of Central Vietnamese cuisine, with a light, tangy flavor combined with the natural sweetness of snakehead fish. It’s not only a staple in family meals but also a great suggestion to add variety to your dining table.

Hue-style sour fish soup with clear broth and rich flavor

Ingredients Needed

To make an authentic Hue-style sour fish soup, you’ll need the following ingredients:

• Snakehead fish: 500g (choose fresh, firm-fleshed fish)
• Tomatoes: 2 (ripe and juicy)
• Pineapple: 1/4 (choose a pineapple that’s just ripe)
• Ripe tamarind: 2 (or can be substituted with fresh lime)
• Herbs: scallions, Vietnamese coriander, dill
• Seasonings: cooking oil, fish sauce, salt, sugar, fresh chili
• Fresh rice noodles (optional, if you want to serve with)

Ingredients needed for Hue-style sour fish soup

How to Make Hue-Style Sour Fish Soup

Step 1: Prepare the Ingredients

• Snakehead fish: Clean the scales, remove the guts and gills. Rinse thoroughly with salt or vinegar to remove any fishy smell, then cut into bite-sized pieces. Marinate the fish with a bit of pepper and fish sauce for about 10 minutes to let it absorb the flavors.
• Tomatoes: Wash and cut into wedges.
• Pineapple: Peel, remove the eyes, and slice thinly.
• Herbs: Wash and chop finely.

Preparing snakehead fish and other ingredients

Step 2: Cooking the Sour Fish Soup

1. Sauté onions and garlic: Place a pot on the stove, wait for it to dry, then add a little cooking oil. When the oil is hot, sauté finely chopped onions and garlic until fragrant.

   Sautéing onions and garlic for a distinctive flavor

2. Lightly fry the fish: Add the marinated fish to the pot, stir-fry gently to firm up the fish without breaking it. Then add the tomatoes and stir-fry evenly.

   Lightly frying the snakehead fish before cooking

3. Cook the sour soup: Add about 1.2 liters of boiling water to the pot, then add the tamarind and pineapple and bring to a boil. Once boiling, reduce the heat and skim off any foam to keep the broth clear. Season with salt, sugar, and fish sauce to taste. Finally, add the herbs and turn off the heat.

   Cooking Hue-style sour fish soup with rich flavor

The Finished Hue-Style Sour Fish Soup

The completed Hue-style sour fish soup boasts a clear broth, a tangy flavor from the tamarind and pineapple, and the tender, naturally sweet snakehead fish. The aroma of Vietnamese coriander and dill enhances the dish’s appeal.

Finished Hue-style sour fish soup, delicious and aromatic

Tips for Cooking Hue-Style Sour Fish Soup Without Fishy Smell

• Remove odor-causing parts: The guts, gills, and black membrane inside the fish’s belly are the parts that can cause a fishy smell. Remove them thoroughly before cooking.
• Soak and rinse the fish: Soak the fish in a mixture of vinegar or diluted salt to effectively remove any fishy smell.
• Marinate the fish with seasonings: Onions, garlic, pepper, and fish sauce help reduce the fishy smell and enhance the flavor of the dish.
• Do not cook the fish in cold water: Always use boiling or warm water (about 60-80 degrees) to cook the soup, to prevent the fish from breaking apart and to retain its natural sweetness.

Conclusion

With the simple Hue-style sour fish soup recipe above, you can now make this flavorful dish right at home. This soup is not only suitable for all seasons but also an ideal choice to add nutrition to your family’s meals. Give it a try and experience the difference!

Good luck, and don’t forget to follow Sổ Tay Món Ăn for more delicious recipes!

References:

1. Blog PasGo – How to Cook Sour Fish Soup
2. Central Vietnamese Cuisine – Hue Specialties