Do not know ever since, fish stock becomes a indispensable in Vietnamese cuisine; salty, fleshy fish with the fat of the meat, galangal create an aromatic flavor of the fish stock separately.

1. Materials
- 2 children scad
- 300g bacon
- 2 ginger
- Rieng tubers
- 2-3 dry onions
- 1 tablespoon green tea
- 2 tablespoons red line
- Delicious sauce, just enough pepper seeds
- Onion.


2. How do
- Fish cleaning Boneless between gold and place in pan sides.
- Bellies slice thickness.
- Chopped onions, sliced ​​neighbors.
- Mix ¼ cup of tea with boiling water. Heat 2 tablespoons of sugar until the sugar turns golden, add ½ cup break off boiling water to water customers.
- Non-aromatic with a teaspoon of oil.
- Showing an alternate layers of meat and rings.
- Showing spots remaining fish and meat to the pot and the water flooded the face of meat and fish. Hold water and pepper seasoning to taste.
- Fish Boil about 5 minutes for the tea, simmered until most shallow and pieces of fish, snake meat, you turn off the stove, took the fish to plates, sprinkle a little extra pepper and decorated with green onion.

Do not know ever since, fish stock becomes a indispensable food of Vietnam. Western eating, what then is fed Tau map. A rainy day in accordance Wind, suddenly realized that the Frog, white rice is delicious and tastes best.
Dinner sitting around the home plate of rice with fragrant pot of fish stock, the fun do not forget the warm and cold outside.
Fish stock is the most standard stock pot with soil. The saltiness of the fish that fleshy mingled with the fat of the meat, galangal create an aromatic flavor of the fish stock separately.