Canh Chua Măng Nấu Đầu Cá Hồi 
Sour Soup with Salmon Head and Bamboo Shoots
Cooking Instructions
- 1
Clean the salmon head with salt and let it drain. Wash all ingredients. Cut the tomato into wedges. Cut the pineapple into pieces. Squeeze the pickled bamboo shoots to drain. Chop the herbs finely.
- 2
Sauté chopped onion with cooking oil until fragrant. Add bamboo shoots, pineapple, and tomato, and stir-fry over high heat with 1 tsp chili paste, 1 tsp sugar, and 1 tbsp seasoning powder.
- 3
In another pot, bring water to a boil with a pinch of salt. Add the salmon head and skim off any foam.
- 4
Add the bamboo shoots and pineapple to the pot with the salmon. Adjust seasoning to taste.
- 5
Once the soup is cooked, turn off the heat. Add the tomato and herbs so the tomato doesn't get mushy.
- 6
Pour fish sauce into a small bowl and add sliced chili for dipping the fish. Remove the fish to a plate.
- 7
This delicious and easy-to-make sour soup is a perfect dish to beat the summer heat.
- 8
You can make your own pickled bamboo shoots for the soup. Check it out here: https://cookpad.wasmer.app/vn/cong-thuc/13221805-cach-lam-mang-chua?invite_token=KcXWQjDszozJgyKHHufGW9bm6shared_at=1595752901
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