Vietnamese Steamed fish with green onion recipe ( Ca hap hanh )
This is my family ‘s favourite dish. At weeken, my father usually make this dish when my family seat together. To eat, first take a large mustard leaf ( cai xanh) then place some herbs on, then a piece of fish on, then roll up and dip in ready made fish sauce ( nuoc mam ) below is the recipe.
Steamed fish with green onion
Ingredients
1 large white fish ( about 1kg)
1 bundle of green onions
1-2 bunches of oriental mustard leaves ( cai xanh)
vietnamese herbs
vietnamese greens ( green banana, pineapple, star fruits, cucumber…)
1 cup ready made dipping fish sauce (nuoc mam)
salt and pepper
Method
Fish : scale, clean, rub with lemon juice, wash in water which salt is added .
Cut 1-2 incesion on both sides of the fish. Sprinkle with salt and pepper.
Make a bed of green onion on a large dish. Place the fish on. Cover with the remaining green onion
Cover and cook for 7-10 minutes or until cooked through.
Lift the fish out. Served hot with herbs and greens. Each User will pick up and wrap or roll for themself.
Notes: The fish can be served with fresh rice noodles, top with oiled chopped scallion, sprinkle with deep fried oriental onion slightly pound roasted peanuts.
Fresh herbs in Vietnamese Cuisine
1. Rau răm – Vietnamese coriander :
Usage: eating raw in salad, vietnamese grilled chicken, boiled eggs
Rau răm
2. Rau quế – Vietnamese Basil
Usage: eating raw in wrap and roll dishes, sour soups, beef noodles soup ( pho tai )
Rau que
3. Rau diếp cá – Fish Herb
Usage: eating raw
rau diep ca
4. Rau kinh giới – Vietnamese Balm, Vietnamese Lemon Mint
Usage: eating raw ( Beef rice noodles soup Hue style,…)
kinh giới
5. Rau húng lủi – Spearmint
Usage: mostly eating raw
húng lủi
6. Rau ôm – Rice Patty Herb
Usage: Used raw with pho tai, canh chua soup, and as medicine in cough treatment
rau ôm
7. Rau tía tô – Vietnamese Perilla
Usage: eating raw in wrap and roll dishes and soups
tía tô
8. Rau ngò gai – Sawtooth Herb, Thorny coriander, Culantro
Usage: Widely used in pho bo ( vietnamese beef noodles soup), bun rieu ( vietnamese crab meat rice noodle soup), sour soup and salads
ngò gai
9. Sả – Lemongrass
Usage: Used in soups, grilled and stir-fried dishes
sả
10. Thì là – Dill
Usage: Most used in the north Vietnam in fish dishes .
thì là
11. Ngò rí – Cilantro, Coriander
Usage: Mostly used for decorating, vietnamese savoury bread, soup…
ngò rí
12. Húng cay – Peppermint
Usage: eating fresh in wrap and roll dishes, salads…
Húng Cay
13. Lá lốt – Pepper leaf, wild betel leaf
Usage: used in stir-fry ,wrapping and soups
Lá lốt
14. Rieng – galangal
Usage: Used in soup or eating raw with dog meat ( north vietnam)
Cu Riềng
Below are greens and herbs plate which are never missed in vietnam meal
Pancake served with over 23 styles of herbs
Herbs and Spicy beef noodles soup Hue style
Herbs plate and Crabmeat Rice noodle soup
Note that many of these herbs begin with the word “rau” to denote the full name. In daily conversation, however, it’s okay to omit “rau” as people will still know what you’re talking about! However, there are a few exceptions, such as rau ram, which you’ve got say both words for people to understand you.
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