1. Ingredients:
– Cauliflower: 1
– Thac lac fish: 100g
– Fresh shrimps: 300g
– Scallions: 1
– Pepper, sugar, glutamate, salt, fish sauce, tapioca
– Coriander, shallot
2. Instructions:
+ To detach the cauliflower into small pieces; peel the hard cover of the cauliflower, soak in salted water, rinse again through water.
+ To clean shrimps and take out the covers, smash in a mallet.
+ To take the Thac lac flesh in a cup, use a spoon to smash the fish with chopped shallot + salt + pepper. Drop the shrimp paste in and mix well.
+ To take each piece of cauliflower, sprinkle tapioca on the surface of it, cover it with the mixture above.
+ To heat the pot with around 2 bowls of water. Drop in 3 sliced onions, season with fish sauce + pepper + glutamate. When the water boils again, drop the cauliflower in to cook. When it’s done, taste the soup to your taste.
+ To remove the pot, scoop the soup to the bowl then sprinkle the pepper and chopped coriander, shallot. Serve hot.
