I was introduced to Vietnamese clay-pot fish at a farm in Dudley, MA. When Khipi and Kabir were in their infancy, I started volunteering at The Food Project in Roxbury. Every year, I would cook a meal for all the farm people at the end of summer, and Tu would always bring a Vietnamese fish dish. This is a big thank you to Tu Panh, who introduced me to this fish stew, which is a simple poached fish cooked in a dark, sticky, sweet, and salty broth. This dish will be served with white rice and a super vibrant and crisp Vietnamese salad.
Ingredients: Cod, fish sauce, tamari, light brown sugar, shallots, garlic, ginger, thai chilies, canola oil, and jasmine rice.
Salad: Napa cabbage, rice wine vinegar, sugar, red onion, bell pepper, carrots, daikon, peanuts (optional), cucumber, mint, lime juice, salt, and black pepper, canola oil.