Ca Nau Ngot

6 cups fat free chicken broth
1 1/4 pounds freshwater fish fillets, cut into large chunks
2 medium tomatoes, peeled and cut into wedges
Salt
Pepper
1 tablespoon chopped dill weed
2 spring onions, minced
1/2 teaspoon lemon juice
Extra dill weed

Bring stock to a boil. Add the fish and simmer for 5 minutes. Skim the top, add the tomatoes, the salt and pepper, dill weed, spring onions and lemon juice. Warm through and add additional dill weed when bowls are
served.
 

 

 
 

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