La Dua Ca Bong Lau

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

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

soup fish

Made with

Snakehead fish coconut water vegetables herbs

Rate this food

Recent Reviews

No reviews yet. Be the first to review!

More dishes from Vietnam

More dishes to explore from the same cuisine.