Sour Fish Head Soup (Canh Chua Dau Ca)

1. 1

   Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head.

2. 2

   Allow to stand for 10 to 15 minutes.

3. 3

   Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices.

4. 4

   Cook at a lively boil for 5 minutes.

5. 5

   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.

6. 6

   Boil the fish head for a total of 10 minutes.

7. 7

   Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve.

* Per serving · 4 servings · Values may vary.