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Cooking Vietnam Cusine

Fish, Shrimp and Crab

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(Central Vietnamese style)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

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10 Best Places to Visit in Vietnam

Cu Chi Tunnels

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ingredients: (makes 1 plate)

400 g (or one portion) grass carp
100 g prawns (small tiger prawns; should be about 5-7 prawns/100 g)
100 g salted bamboo shoots (salty and sour, sold in glass jars)
3 g chili powder
1 bulb shallot
2 stalks each green onion and coriander
50 ml cooking oil
Fish sauce, salt, and pepper to taste


1. Peel and slice shallot.
2. Dress fish, rub with salt to remove grease, de-bone, cut into 2x3x4 cm chunks, and marinate with fish sauce, salt, and pepper for 30 minutes.
3. Remove prawn shells, squeeze with salt to remove grease, cut each prawn lengthwise into two pieces, and marinate in the same way as the fish.
4. Slice salted bamboo shoots into pieces of the same size as the fish chunks.
5. Dice green onion and coriander.


1. Heat cooking oil to 150°C, stir-fry sliced shallot until fragrant, and stir in fish. After 2 minutes, add prawns and chili powder. When prawns are done, remove from heat.
2. Sautee sliced bamboo shoots using the remaining oil, add fish sauce and salt to taste, then stir-fry for 20 more minutes. Add 1 liter of water so that bamboo shoots are covered and bring to a boil.
3. Cover and reduce heat, keeping at a boil for 10 minutes. When bamboo shoots are cooked through, add sauteed fish and prawns, let water return to a boil for 4-5 minutes, and sprinkle with green onion. Ladle into two large bowls, sprinkle with pepper, and serve hot.

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