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Burmese Version

Source: Mandalay Icon Magazine

Vietnamese Version
Ingredients:

* 1 large fish head or fish carcass, split down the center
* 2 scallions, white part only, crushed with the side of a knife
* Sprinkling of freshly ground black pepper
* 2 teaspoons salt
* 2 tablespoons plus
* 4 teaspoons Vietnamese fish sauce (nuoc mam)
* 1 quart water
* 1/2 cup canned sliced sour bamboo
* 1/4 fresh pineapple, cut in a lengthwise section and sliced
* 1 dash of MSG (optional)
* 2 tablespoons mixed chopped fresh coriander (Chinese parsley) and scallion green, to garnish

How to cook Vietnamese Sour Fish Head Soup:

* 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 the 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.

Notes:
The Vietnamese Sour Fish Head Soup recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Canh Chua Dou Ca.
Source: all-fish-seafood-recipes