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Vietnamese Fish Soup with Chinese Celery and Tomatoes (Canh Ca Nau Ngot)
VIETNAMESE HOME COOKING RECIPES10Ingredients
35Minutes
250Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1.5 liters water (/chicken stock/fish stock)
- 1 1/2 lb. fish (whole, or 1 lb fish fillets)
- 1 stalk Chinese celery (Separate leaves from stalks, then cut into bite-size pieces. For the thicker stalks, use a vegetable peeler to remove the fibers. This will make them tender and easier to eat)
- 2 tomatoes (large, quartered)
- 3 Tbsp. vegetable oil
- 3 garlic cloves (peeled and minced)
- 1/4 cup fish sauce
- 1 Tbsp. granulated white sugar
- 1 Tbsp. chicken bouillon powder
- 2 limes
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol70mg23% |
| Sodium1190mg50% |
| Potassium540mg15% |
| Protein23g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C25% |
| Calcium8% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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