Rich flavor of sour fish soup - Quang Ninh specialty

Sour fish soup is one of the famous specialties of Quang Ninh, Vietnam, not only attracting tourists by its majestic natural landscape but also by its rich and unique cuisine. This soup has a strong taste of the ocean, a harmonious combination of the sour taste of tamarind, the natural sweetness of fresh fish and the aroma of herbs.

Introduction to anchovies

The silver carp lives in schools in brackish water rivers in Dong Trieu. This fish is small, with cartilage bones, about 8-10cm long, and its entire body is pure white, with only its tiny eyes having black dots. The silver carp is only available seasonally. After Tet is usually the time when the silver carp meat is most delicious, because at this time the fish have just gone through a long period of lack of food, and only when the weather warms up can they find food again, making the fish meat firm and moderately fatty. Silver carp can be processed into many different dishes, but the most delicious is the silver carp sour soup.

How to cook sour soup with anchovy

Ms. Nguyen Thai Ha, in Vinh Hong area, Mao Khe ward, shares how to cook sour soup with anchovies with simple ingredients and methods. Ingredients include: anchovies, tomatoes, tamarind, vinegar, onions, ginger, garlic, scallions, dill, spices, seasoning powder, pepper, oyster sauce. Accompanying raw vegetables include split water spinach, lettuce, basil, coriander...

Prepare ingredients and pre-process

First, wash the anchovies with diluted salt water, then marinate the fish with a little seasoning powder, pepper, salt, and oyster sauce. Peel and mince the onions and garlic. Scrape and crush the ginger. Pick and wash the raw vegetables, soak in diluted salt water for about 20 minutes, then remove and drain.

Processing sour soup with anchovy

When cooking, saute garlic and onion, add tomatoes and stir-fry until soft and mash. Meanwhile, boil enough water to eat with tamarind in another pot. When the water boils, add the mashed tomatoes and bring to a boil again. Drop the fish into the boiling water. Remove the tamarind, mash with a little water, filter the juice and add to the fish pot. Boil the fish for about 5 minutes, add vinegar. Add seasoning to taste, sprinkle chopped onions and dill.

Enjoy sour soup with anchovies

After nearly an hour, Ms. Ha completed the sour soup with anchovies, which looked extremely attractive. On the background of bright red tomatoes mixed with the green of onions and dill, the pure white color of the cooked anchovies stood out. Pick up one or two fish and put them in your mouth, add some dill or lettuce for flavor, chew slowly so that the fish meat gradually melts and becomes sweet. Add a sip of the soup to clearly feel the sour, light taste of vinegar mixed with the sweetness of the anchovies, creating an elegant flavor, leaving an unforgettable aftertaste. Sour soup with anchovies should be eaten with hot rice. At this time, you will feel the unique flavor of Dong Trieu anchovies.

The uniqueness of Dong Trieu sour fish soup

Sour fish soup is not only a unique specialty of Quang Ninh but also a symbol of the cuisine of the river region, imbued with the flavor of the homeland. With the harmonious combination of fresh ingredients and sophisticated preparation, this dish will surely satisfy any diner. Whether you are a local or a tourist, enjoying sour fish soup once will leave a deep impression, making you remember forever the elegant and unique flavor of Dong Trieu land. Try it once to feel the quintessence in every drop of broth, every piece of fish, and to make your heart more attached to Vietnamese cuisine.