From what I can gather, this is quite a unique soup originating in- and not straying far from- South Vietnam's Mekong Delta. It is not in any of the cookbooks I have searched in, and it seems as though restaurants do not make it in this area. The recipe is unGoogleable in English. However, if I go to google.vn and search, I can find the recipe in Vietnamese. When translated, the ingredients are:
- colorful fish sauce
- Flexible fish sauce
- catfish (or snakehead fish)
- bacon
- fresh squid
- Shrimp silver card
- open water, chili slice
- delicious sauce
- pork bones
- fresh rice noodles
- a private branch of fingers
- minced garlic, cilantro
- banana cells, stem cells guns, vegetables and basil plants, vegetables, coconut, sprout.
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| http://my.opera.com/Norah-Nguyen/albums/showpic.dml?album=725762&picture=9803043#bigimg |
Where am I going to find a private branch of fingers?
Regardless, I am determined to make this soup. All in all, it doesn't seem to be so difficult. The challenge is going to be figuring out exactly what is in this stuff, what it's supposed to taste like, and what the hell are all this new, crazy herbs that are supposed to go on top of it? Any insight from a random passerby would be greatly appreciated at this point.
