# Vietnamese Fish Soup with Chinese Celery and Tomatoes (Canh Ca Nau Ngot)

Cuisine: vietnamese · Time: 35 minutes · Servings: 6

## Ingredients

- 1 1/2 liters water/chicken stock/fish stock
- 1 1/2 lbs whole fish or 1 lb fish fillets
- 1 stalk Chinese celery
- 2 large tomatoes (quartered)
- 3 tablespoons vegetable oil
- 3 garlic cloves (peeled and minced)
- 1/4 cup fish sauce
- 1 tablespoon granulated white sugar
- 1 tablespoon chicken bouillon powder
- Juice of 2 limes

## Steps

1. Separate leaves from stalks, then cut into bite-size pieces. For the thicker stalks, use a vegetable peeler to remove the fibers. This will make them tender and easier to eat
2. In a medium pot, coat the bottom with vegetable oil and heat on medium high. Add garlic. Saute until fragrant and lightly browned.
3. Add stock/water and fish. Bring to a boil then turn. Cook for 10-15 minutes.
4. Add celery stalks and tomatoes. Cook for about 2 more minutes or until stalks are tender.
5. Season with fish sauce, sugar, chicken bouillon powder and limes.

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Source: vickypham — https://vickypham.com/blog/fish-soup-with-chinese-celery-and-salmon-canh-ca-nau-ngot/
Page: https://findfood.fun/vi/recipes/7912
Language: en (requested translation unavailable)