Vietnamese Sour Fish Head Soup - Canh Chua Dau Ca

Servings: 4 Ingredients: 2 Scallions, white part only, -crushed with the side of a knife Freshly ground black pepper 2 ts Salt 2 tb Plus 4 teaspoons fish sauce -(nuoc mam) 1 lg Fish head or fish carcass, -split down the center 1 qt Water 1/2 c Canned sliced sour bamboo 1/4 Fresh pineapple, cut in a -lengthwise section and sliced 1 ds MSG (optional) 2 tb Mixed chopped fresh -coriander (Chinese parsley) Scallion green

Cooking Instructions: Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head. Allow to stand for 10 to 15 minutes. Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes. Drop fish head into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish head for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve.

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