Carp Noodle Soup

Name: Carp Noodle Soup
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 1/3 lbs river carp with roe (if not using the whole fish, the head will make the broth sweeter and richer); 2.2 lbs fresh rice noodles; 1.1 lbs ripe tomatoes; 1.8 oz dill + 1.8 oz green onions (if you don't like dill, substitute with celery); 2 heads lettuce + mixed herbs + shredded water spinach; 3 shallots

Thế Vy @cook_2436671

TP.HCM

My daughter doesn't like eating fish. But she does like river carp, especially carp roe. This morning at the market, I found a river carp over 3 kg still swimming around. I bought half of it, with lots of roe, to make noodle soup.

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Ingredients

60 minutes

6 servings

3 1/3 lbsriver carp with roe (if not using the whole fish, the head will make the broth sweeter and richer)
2.2 lbsfresh rice noodles
1.1 lbsripe tomatoes
1.8 ozdill + 1.8 oz green onions (if you don't like dill, substitute with celery)
2 headslettuce + mixed herbs + shredded water spinach
3shallots

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Steps

60 minutes

1

Clean the carp, separate the head, fillet the body, and remove the backbone. Cut the meat into pieces. Lightly fry the fish head and fry the fish meat until crispy.
2

Lightly fry the fish roe to prevent it from breaking apart when added to the pot.
3

Chop the tomatoes, cut some into wedges, and thinly slice the shallots.
4

Cut the green onions and dill into short pieces.
5

Sauté the shallots until fragrant, add the chopped tomatoes, and season with 1 teaspoon of salt and seasoning powder. Cook on low heat for 5-7 minutes until the tomatoes are soft.
6

After 7 minutes, add the fish head and roe to the tomato mixture, keeping the heat low for about 5 minutes to let the flavors blend.
7

Next, add 6 1/3 cups (1.5 liters) of boiling water to the fish pot (boiling water prevents the fish from smelling fishy). Add 3 sour tamarind fruits to the pot.
8

Boil water to blanch the noodles and drain them.
9

Continue cooking for about 10-15 minutes to sweeten the broth. Adjust seasoning to taste and skim off any foam to keep the broth clear. (I was in a hurry to feed my child before school, so I didn't have time to skim the foam.) Add the tomato wedges, green onions, and dill to the pot, keeping the heat low to keep it warm.
10

Place the noodles, fish roe, and fried fish in a bowl. Pour the broth over and serve hot with fresh herbs and shredded water spinach.