Canh Cai Ngot Ca Hoi / Yu Choy Soup with Salmon
Some of the best Vietnamese food almost never makes it onto a restaurant menu, and chances are, you'll likely never find this soup at your local pho spot or Vietnamese bistro. Canh Cai Ngot Ca Hoi is a staple of com gia dinh, which translates to family meals; the everyday Vietnamese home cooking that keeps
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Quarts Water
- 1 Bundle of Cai Ngot/Yu Choy
- 1 small Shallot, Minced
- 1/4 cup Dried Shrimp
- 1 tbsp Oil
- 1 Salmon Filet
- 1 tbsp MSG
- 1/2 tbsp Sugar
- 2 tbsp Dear Mam Fish Sauce
- Green Onions
- Black Pepper
Instructions
- 1
Prepwork:
- 2
Rehydrate the dried shrimp in room-temperature water for 10 minutes. Drain, then grind in a mortar and pestle until the shrimp nearly resembles a powder. Trim the ends off the yu choy and cut into 3-inch pieces, then wash thoroughly to remove any dirt or debris. Finely dice the shallot and chop the green onions. Pat the salmon dry, remove the skin, and cut into 1-inch cubes. Set everything aside.
- 3
Cook the soup:
- 4
Heat oil in a large pot over medium-high heat. Add the shallot and saute for 1 to 2 minutes until softened and fragrant. Add the ground dried shrimp and continue to cook for another 1 to 2 minutes
- 5
Pour in the water and bring to a boil over high heat, skimming off any impurities that rise to the surface. Reduce to a simmer, cover, and let the broth develop for 5 minutes
- 6
Add the salmon and yu choy to the soup. Season with MSG, sugar, and Dear Mam fish sauce, and stir to combine. Cook for just 2 to 3 minutes, until the salmon is cooked through and the yu choy stems are tender with the leaves barely wilted
- 7
Serve:
- 8
Ladle the soup into bowls, making sure each serving gets a good amount of salmon, greens, and broth. Serve with rice on the side or directly in the bowl. Garnish with green onions and black pepper. Enjoy!