Fish Head Soup Made with Sangoua

Or Sod Hua Pa Sa Ngoua

Preparation info

    • Difficulty

      Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About

Ingredients

  • the head and tail of a pa sa ngoua (a sheatfish—) cut into pieces and washed
  • 2 sweet young round eggplants, sliced vertically and washed
  • 1 handful white mushrooms, to be washed after the bottoms of the stalks have been cut off, and then torn into pieces
  • 1 handful phak tam nin (a climbing plant), the young tender leaves only
  • 1 stalk lemon grass, to be in a mortar and pounded together*
  • 5 large fresh chilli peppers, to be in a mortar and pounded together*
  • 5 (small) shallots, to be in a mortar and pounded together*
  • sticky rice—what you can pick up with the fingers of one hand—uncooked, but previously steeped in water, to be in a mortar and pounded together*
  • salt and padek or fish sauce
  • spring onion leaves, chopped

    Method

    Put 1 big metal jugful ( pints) of water in a pot. Put the pot on the fire. Add salt and the pounded ingredients. Bring all this to the boil. Then add the pieces of fish, the eggplants and the mushrooms. When the fish is cooked, add padek or fish sauce and the phak tam nin. Taste and check the saltiness.

    Transfer the contents of the pot to a bowl, garnish with the chopped spring onion leaves and serve with young cucumber.