Simple Fish Soup with Vietnamese Coriander
Oct 08, 2025 01:38 AM
This simple fish soup with Vietnamese coriander from the Central region of Vietnam highlights the natural taste of fresh seawater fish and the distinct fragrance of rau răm. It is a light and refreshing soup to make for family dinners.
Growing up I got to try many fish dishes including fish soups. However, we ate this fish soup with Vietnamese coriander, known as canh cá rau răm, for the first time during our vacation in Danang last year.
In Vietnam, Danang is also very famous for its seafood cuisine, not just for banh xeo or mi Quang. The staff at our favorite longstanding seafood restaurant Danang suggested this soup to us, explaining it was a great way to enjoy white-fleshed seawater fish there.
The fresh fish is cooked just enough to maintain its tender texture and delicate flavor while imparting the broth with a clean, briny essence reminiscent of the ocean.
Ingredients:
- 2 whole white-fleshed fish, 8 oz each, cleaned and gutted
- 1 thumb-sized piece of ginger, peeled and cut into thick slices
- 4 small to medium shallots, peeled and divided
- 1 tablespoon rice wine or sake
- ½ teaspoon salt
- ¼ teaspoon
- cooking oil
- white parts of 2 scallion stalks
- 5 cups fish stock or kombu stock
- 1-2 bird's eye chili, thinly sliced
- 1½ cups Vietnamese coriander leaves, roughly chopped
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
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