About 4 cups water
3-4 pieces of ca loc or snakehead fish (about 1 to 1 1/2 lbs), scaled and gutted, washed well
Salt to taste (about 1-2 tsp)
200 grams (about 3 handfuls of rau dang or bitter herb), yellow or tough parts of the herbs removed and discarded, washed well
1) Pour water in a medium sized pot. Heat over medium to high heat.
2) Once the water comes to a boil add fish. Cook for about 10 minutes or until the fish is cooked.
3) Add salt to taste.
4) Place the cleaned and prepared herb in a large bowl. Pour the hot broth and fish over it and serve immediately.
*Cá lóc or snakehead fish is a type of fish that is popular to eat and found throughout Vietnam. It is an invasive species in the United States and live ones are illegal to bring in to the States.
|The day before I spotted my nephew Toàn pulling|
a friend and his cousin in a cart outside of
his grandparents' Minh Chau Restaurant
(in Nga Ba An Trach).
|father and son walking to the market|
|Toàn inspecting the vegetables and herbs in the market.|
He helps by carrying supplies bought at the market.
|A friendly vendor with her stall of|
fresh vegetables and herbs.
|--photo of rau đắng (bitter herbs)|
--these have tiny leaves and any yellow, old or bruised leaves
and tough stems are sorted out and discarded
(a very tedious process)
|Cousin Ngọc preparing a fish broth for the bitter herbs.|
|8 year old Toàn is a big helper in the kitchen!|
He makes sure there are enough chopsticks per person.
|He brings rice bowls to the table for all of us.|
|My cousins and nephews in their home, 2015|
(from left to right: Ngọc, Khiêm, Thịnh, & Toàn)
|At the end of the day Toàn is exhausted|
and fell asleep on the couch!