A bowl of fish soup cooked with perilla leaves is delicious, sweet, and rich in flavor from the broth to the fish, so anyone who eats it once will want to eat it again.

With pomfret, it is delicious in any way: Grilled, steamed, sour soup with tamarind leaves, tomatoes and elephant ear... Especially sour soup with pomfret cooked with white basil leaves is very special.

Perhaps in ancient times, coastal farmers on the sand could not grow the typical spices of everyday life.

Simply put, in the past, tomatoes were only available in winter, pineapples were available in the fields in summer..., not all year round like today, so in difficult times, wisdom emerges.

A bowl of fish soup with catfish, silver pomfret, and anchovies made from only a small, simple garden with some spring onions, giang leaves, elephant ear..., including a patch of perilla leaves, basil, and coriander. A simple, plain, yet delicious dish from my hometown that has been preserved until today.

Rabbitfish is a type of fish that was also available in the past, but was considered an omnivorous fish along the coast, so I saw that few people ate it at the old market in the 80s.

Back then, due to the small population and the abundance of fish, people still criticized blue parrotfish, stingray, shark, and bream..., of course including rabbitfish. Now it's different, all have become delicious specialties.

Rabbitfish is an ingredient prepared for cooking rabbitfish soup with perilla leaves.

There are several types of rabbitfish such as flower rabbitfish, black rabbitfish, and flower rabbitfish is more delicious. Rabbitfish live on the shore and eat grass and algae, so their meat has a unique taste: the smell of seaweed, both fragrant and bitter, so if you eat it often, you will become addicted. Since the aquaculture industry using cages, there are more and more rabbitfish.

They just stick around the cage to eat, when they are young they crawl through the mesh to eat with the cage fish, then when they grow up they stay there forever, their meat is tastier and fatter.

Although it has a delicious characteristic smell, the fish has a fishy taste, so it is suitable for grilling with chili or steaming with strong spices. With sour soup, it must be combined with strong-flavored herbs and perilla leaves are the number 1 candidate.

Soup with perilla leaves creates a very impressive taste. The soft and fragrant fish is infused with the perilla leaves, making the soup and fish fragrant. The fish soup with perilla leaves is delicious, sweet, and rich in flavor from the broth to the fish, so anyone who eats it once will want to eat it again.

Try the fish soup with perilla leaves your mother cooked to know how rich the flavor of the sea is from your homeland.

Source: https://danviet.vn/bat-canh-ca-dia-nau-la-e-ngon-ngot-dam-vi-tu-nuoc-den-ca-nen-ai-an-mot-lan-deu-muon-an-nua-20241116231048093.htm