Măng chua nấu cá

Cook the rice. Rinse the rice until the water is mostly clear. Cook it with 360 ml water, or follow the rice-cooker or package directions if they differ. When it is done, keep it covered for 10 minutes, then fluff it with a fork.

Prepare the bamboo shoots safely. Use ready-to-cook fermented shoots from a reputable commercial source and follow its storage and cooking directions. Do not use home-canned or unknown-process bamboo shoots. Drain the shoots and reserve 100 ml brine from the same package if the label permits; if the product is very sharp or salty, briefly rinse and drain it. Cut the shoots into bite-size lengths.

Prepare the remaining ingredients. Cut the tomatoes into wedges and slice the shallots and scallions. Keep the catfish refrigerated until needed, pat it dry and cut it into 3–4 cm steaks if necessary. Use a separate plate and tongs for the raw fish.

Build the sour broth. In a large pot, combine 1.4 L water, the measured bamboo brine, bamboo shoots, tomatoes, shallots, fish sauce and sugar. Bring to a boil, then reduce to a gentle simmer for 8–10 minutes. Taste before adding the measured salt; the brine may already provide enough seasoning.

Simmer the fish. Lower the catfish steaks into the broth in one layer. Return to a gentle simmer and cook without stirring for about 10–15 minutes, depending on thickness. Check the center of the thickest steak away from bone; it must reach 63°C / 145°F. If a thermometer cannot be positioned reliably, cook until the flesh is opaque throughout and separates easily with a fork. Keep the broth from boiling hard so the fish holds its shape.

Finish and serve. Taste and make only small adjustments within the measured amounts. Turn off the heat and scatter scallions, optional chili and a small pinch of toasted ground mắc khén over the soup. Serve hot with the rice. Keep raw-fish tongs and plates separate from the clean ladle and serving bowls.

Store leftovers safely. Refrigerate leftover soup and rice in separate shallow containers within 2 hours, or within 1 hour if the room is above 32°C / 90°F. Store at or below 4°C / 40°F and use within 3 days. Reheat soup and rice to 74°C / 165°F. Follow the package directions for opened bamboo shoots and brine; discard raw fish left out beyond safe cold-holding time.