How to Catch Stream Fish & Sell at the Market
How to Catch Stream Fish & Sell at the Market is a medium Vietnamese recipe that serves 4. 350 calories per serving. Recipe by Lý Phúc An on YouTube.
Prep: 30 min | Cook: 40 min | Total: 1 hr 25 min
Cost: $21.21 total, $5.30 per serving
Ingredients
- 2 kg River Fish (e.g., Carp or Catfish) (cleaned, scaled, and cut into 3‑4 cm pieces; remove any large spines)
- 200 g Pork Belly (cut into bite‑size cubes)
- 200 g Pickled Mustard Greens (Đậu Bắp Muối) (rinsed and roughly chopped)
- 4 cloves Garlic (minced)
- 2 Shallots (thinly sliced)
- 3 tablespoons Fish Sauce (adjust to taste)
- 1 tablespoon Sugar (white granulated)
- 1.5 liters Water (room temperature)
- 2 tablespoons Cooking Oil (vegetable or peanut oil)
- ½ teaspoon Ground Black Pepper (freshly ground)
Instructions
Prepare the Fish
Rinse the fish under cold water, remove scales and guts, then cut into 3‑4 cm pieces. Pat dry with paper towels.
Time: PT15M
Prep the Aromatics and Pork
Mince the garlic, thinly slice the shallots, and cube the pork belly. Rinse and roughly chop the pickled mustard greens.
Time: PT10M
Sauté Aromatics
Heat the oil in the large pot over medium heat. Add the shallots and garlic, stirring until fragrant and lightly golden, about 2 minutes.
Time: PT5M
Temperature: Medium heat
Brown the Pork
Add the pork belly cubes to the pot and sauté for 3‑4 minutes until the edges start to caramelize.
Time: PT5M
Temperature: Medium heat
Add Fish and Seasonings
Gently place the fish pieces into the pot. Pour in the fish sauce, sugar, and black pepper. Stir lightly to coat the fish without breaking it.
Time: PT2M
Simmer the Stew
Add 1.5 L of water, bring to a gentle boil, then reduce to a low simmer. Cover and cook for 20 minutes, allowing the fish and pork to become tender.
Time: PT20M
Temperature: Low simmer
Add Pickled Vegetables
Stir in the chopped pickled mustard greens and continue to simmer uncovered for another 10 minutes, allowing the tangy flavor to meld.
Time: PT10M
Temperature: Low simmer
Finish and Serve
Turn off the heat. Let the stew rest for 2 minutes, then ladle into serving bowls. Garnish with fresh cilantro if desired.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 28 g
- Carbohydrates
- 12 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Pescatarian, Gluten‑free (if gluten‑free fish sauce is used), Dairy‑free
Allergens: Fish
Ingredient Substitutions
- Instead of River Fish (e.g., Carp or Catfish): White firm fish fillets, Tilapia
- Instead of Pork Belly: Pork shoulder, Bacon
- Instead of Pickled Mustard Greens (Đậu Bắp Muối): Kimchi, Pickled daikon
- Instead of Garlic: Garlic paste
- Instead of Shallots: Red onion
- Instead of Fish Sauce: Soy sauce (for less fishy flavor)
- Instead of Sugar: Palm sugar, Honey (use less)
- Instead of Cooking Oil: Canola oil, Sunflower oil
- Instead of Ground Black Pepper: White pepper
Equipment Needed
- Large Pot with Lid
- Cutting Board
- Chef's Knife
- Wooden Spoon or Ladle
- Measuring Cups and Spoons
- Colander (optional)
Critical Steps — Do Not Skip
- Removing large spines from the fish before cooking.
- Handling the fish gently to keep pieces intact.
- Skimming foam to keep the broth clear.
Chef Tips from the Video
- Use the freshest river fish you can find; the flavor shines when the fish is very fresh.
- Rinse the pickled greens briefly to control the salt level while keeping their tang.
- Add a small knob of butter at the end for a richer mouthfeel (optional).
Troubleshooting
Fish pieces fall apart during cooking.
Add the fish gently and stir only once after adding the liquid. Use a wide, shallow pot to give the fish room.
Stew is too salty.
Add a splash of water or a pinch of sugar to balance the saltiness, and taste before serving.
Broth is too thin.
Simmer uncovered for a few extra minutes to reduce, or add a teaspoon of cornstarch slurry.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth a day ahead and refrigerate; add fish and vegetables just before serving.
- Pickled mustard greens can be made in advance and stored in the fridge for up to 2 weeks.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese fish stew with pickled vegetables in Vietnamese cuisine?
Fish stews like this one, often called "cá kho chua" or "cá kho tộ," have long been a staple in rural Vietnamese households. They combine fresh river fish with preserved vegetables, reflecting the traditional practice of using seasonal catches and stored pickles to create nourishing, balanced meals.
What are the traditional regional variations of fish stew with pickled vegetables in Vietnam?
In northern Vietnam, the stew may use fermented soybeans (tương) and less sugar, while central regions add tamarind for extra sourness. Southern versions often include coconut water or palm sugar, giving a sweeter profile.
How is fish stew with pickled vegetables traditionally served in Vietnam?
It is traditionally served hot in a deep bowl alongside steamed jasmine rice, sometimes accompanied by fresh herbs like cilantro or sliced green onions. The broth is sipped first, then the fish and pork are eaten with rice.
What occasions or celebrations is fish stew with pickled vegetables associated with in Vietnamese culture?
This stew is commonly prepared for family gatherings, especially after a day of fishing or during harvest festivals, as it showcases the bounty of fresh river fish and the preservation skills of pickling.
What other Vietnamese dishes pair well with fish stew with pickled vegetables?
Pairs nicely with fresh spring rolls (gỏi cuốn), a simple cucumber salad with vinegar, and a side of stir‑fried morning glory (rau muống). A light jasmine tea or a chilled rice wine also complements the meal.
What are the authentic traditional ingredients for Vietnamese fish stew with pickled vegetables versus acceptable substitutes?
Authentic ingredients include river fish (carp or catfish), pork belly, pickled mustard greens (cải chua), fish sauce, and palm sugar. Substitutes can be firm white fish, pork shoulder, kimchi or sauerkraut for the pickles, and regular sugar if palm sugar is unavailable.
What are the most common mistakes to avoid when making Vietnamese fish stew with pickled vegetables?
Common mistakes include over‑stirring the fish, which makes it fall apart, adding too much fish sauce early, resulting in an overly salty broth, and not skimming foam, which leaves the broth cloudy.
Why does this fish stew recipe use a low simmer instead of a rapid boil?
A low simmer gently cooks the delicate fish, keeping the flesh tender and preventing it from breaking apart, while allowing the flavors of the pork and pickled greens to meld slowly.
Can I make Vietnamese fish stew with pickled vegetables ahead of time and how should I store it?
Yes, you can prepare the broth and pork a day ahead and refrigerate. Add the fish and pickled greens just before reheating. Store in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month.
What texture and appearance should I look for when the fish stew is done cooking?
The broth should be clear to amber‑colored, the pork should be tender but not falling apart, and the fish pieces should be opaque, firm to the bite, and still hold their shape.
What does the YouTube channel Ly Phuc An specialize in?
The YouTube channel Ly Phuc An focuses on outdoor survival, fishing adventures, and cooking simple, rustic Vietnamese meals using ingredients harvested directly from nature.
How does the YouTube channel Ly Phuc An's approach to Vietnamese cooking differ from other cooking channels?
Ly Phuc An blends real‑time wilderness hunting and fishing with home cooking, emphasizing fresh, wild‑caught ingredients and practical survival techniques, whereas most channels focus on kitchen‑only preparations.
Last updated: September 1, 2026
