Bun Ca Nha Trang – Vietnamese Fish Hot Pot | Vietnamese Recipes | Duncan Lu

Ingredients

• 2kg Glacier 51 toothfish heads
• 4 tablespoon neutral cooking oil
• 2 Thai shallots or 1 small brown onion, crushed
• 3 cloves garlic, crushed
• ½ pineapple cut into large slices
• ½ tablespoon sea salt
• 3.5L water
• 5 medium tomatoes, cut into large wedges
• ½ pineapple cut into small chunks
• ½ teaspoon anchovy salt or 2 tablespoons fish sauce
• ½ teaspoons sea salt
• ½ teaspoon MSG (optional)
• 2 teaspoons sugar
• 2 tablespoons fried shallots
• 1 teaspoon cracked white pepper
• 500g mixed seafood/fish balls
• 300g raw prawns
• 1 medium Squid or 200g calamari rings
• ¼ cabbage, cut into medium pieces
• 360g enoki mushrooms
• 400-500g dried thin rice vermicelli noodles, boiled