*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vietnamese                       Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    2                    Scallions, white part only,
                         -crushed with the side of a
                         Sprinkling of freshly ground
                         -black pepper
    2       ts           Salt
    2       tb           Plus 4 teaspoons fish sauce
                         -(nuoc mam)
    1       lg           Fish head or fish carcass,
                         -split down the center
    1       qt           Water
      1/2   c            Canned sliced sour bamboo
      1/4                Fresh pineapple, cut in a
                         -lengthwise section and
    1       d            MSG (optional)
    2       tb           Mixed chopped fresh
                         -coriander (Chinese parsley)
                         - and green scallions
   An excellent way to get twice the pleasure out of your
   fish purchase. You can use either the fish head or the
   fish carcass if you wish. To the people of South Viet
   Nam, this is as much their traditional dish as
   Southern Fried Chicken is to our southerners--and it
   will meet with instant praise.
   Sprinkle the scallions, black pepper, 1 teaspoon salt,
   and 4 teaspoons fish sauce over the fish head.  Allow
   to stand for 10 to 15 minutes.
   Bring 1 quart of water to a boil and drop in the sour
   bamboo and pineapple slices.  Cook at a lively boil
   for 5 minutes.  Drop fish head into the actively
   boiling water and, keeping at a boil, add the 2
   tablespoons fish sauce, remaining teaspoon salt, and a
   dash of MSG.  Boil the fish head for a total of 10
   minutes.  Transfer to a soup tureen, sprinkle on the
   coriander and scallion green, and serve.
   Note:  If the fish head is dropped into water that is
   not boiling, it will fall apart.
   From “The Classic Cuisine of Vietnam”, Bach Ngo and
   Gloria Zimmerman, Barron’s, 1979.
   This is real good with chunks of catfish, shrimp,
                    - - - - - - - - - - - - - - - - - -