Cháo cá chép 
Cooking Instructions
- 1
Buy the carp already cleaned, just wash it thoroughly. Male carp is sweeter than female, which can be thin and mushy if it has eggs. You can steam or boil it. I boil it to use the broth for cooking the porridge to make it sweeter. Add a little salt when boiling.
- 2
Clean all the vegetables. Chop the green onions and dill finely. Slice the shallots thinly. Crush the ginger, slice the turmeric, and add them to the boiling fish broth before adding the fish. This way, it won't smell fishy and the broth will have a beautiful golden color from the turmeric. Rinse the rice and mung beans and drain, no need to soak. They will cook quickly.
- 3
Once the fish is cooked, remove and drain it, let it cool, then separate the meat and marinate with a little fish sauce. Continue simmering the fish bones. In my experience, simmering the bones makes the broth sweeter than grinding and straining. Try it and you'll see.
- 4
Once the fish bones are simmered, strain the broth and add the rice and beans to cook. After about 20 minutes, the porridge should be soft. I always forget to take pictures 😊.
- 5
Sauté the shallots until fragrant, then add the fish meat to stir-fry. This is the easiest time to pick out any small bones, as they will come out easily when the fish is stirred. Stir until the fish is firm.
- 6
Once the porridge is cooked, season to taste, then add the green onions and dill. Top with the sautéed fish, sprinkle with a little pepper, and enjoy 😆.
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