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Name: Authentic La Dua Ca Bong Lau (Snakehead Fish and Coconut Soup) from Vietnam
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Vietnam
Ingredients: 1 whole snakehead fish (about 1.5 kg / 3.3 lbs), cleaned, scaled, and cut into 5cm (2-inch) chunks; 4 cups fresh coconut water; 1 cup coconut meat (sliced into strips, optional but recommended); 200 g tamarind pulp, soaked in 1/2 cup warm water and strained to get juice; 200 g tomatoes, cut into wedges; 1 large yellow onion or 2 shallots, thinly sliced; 3 stalks green onions (scallions), chopped (separate white and green parts); 2 tablespoons fish sauce; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons cooking oil; 1 bunch water spinach (morning glory), cut into 5cm (2-inch) pieces; 1 bunch Thai basil (rau răm); 1 bunch perilla leaves (rau tía tô); 1 bunch Vietnamese mint (rau rau răm or rau quế); Steamed jasmine rice, for serving

La Dua Ca Bong Lau

🇻🇳 Vietnam

Southern

Vietnamese soup made with snakehead fish, coconut water, vegetables, and herbs, typically served with rice.

soup

fish

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