Vietnamese Fish Sauce and Fish Chowder with Crispy Shallots

Name: Vietnamese Fish Sauce and Fish Chowder with Crispy Shallots
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 3 tablespoons (45 ml) vegetable oil or neutral cooking oil; 4 medium (200 g) shallots, thinly sliced into rings; 3 medium (150 g) shallots, halved lengthwise, then thinly sliced crosswise; 4 cloves (20 g) garlic, minced; 1 tablespoon (12 g) fresh ginger, grated or minced; 1 teaspoon (5 g) ground turmeric; ½ teaspoon (2 g) ground coriander; 4 cups (950 ml) fish or vegetable stock; 2 tablespoons (30 ml) fish sauce (nam pla); 2 tablespoons (30 ml) fresh lime juice, from 1–2 fresh limes; ½ teaspoon (2 g) granulated sugar; 8 oz (225 g) waxy potatoes (such as red or fingerling), peeled and cut into ½-inch (1.3 cm) cubes; 1¼ lb (565 g) white fish fillets (cod, halibut, or snapper), checked for pin bones, cut into bite-sized pieces (1.5–2 inches / 4–5 cm); ⅓ cup (15 g) fresh dill, roughly chopped (divided, half for cooking and half for garnish); ¼ cup (10 g) fresh cilantro (optional garnish), roughly chopped (optional); to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant Vietnamese-inspired fish chowder that combines delicate white fish with an aromatic broth infused with fish sauce, turmeric, and warming spices. The soup is finished with a shower of crispy fried shallots and fresh dill for brightness. This comforting yet light chowder celebrates clean flavors and simple technique.

Prep: 20 min
Cook: 25 min
Total: 45 min
Makes: 4 servings (about 1.5 cups per bowl)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

3 tablespoons (45 ml) vegetable oil or neutral cooking oil
4 medium (200 g) shallots, thinly sliced into rings
3 medium (150 g) shallots, halved lengthwise, then thinly sliced crosswise
4 cloves (20 g) garlic, minced
1 tablespoon (12 g) fresh ginger, grated or minced
1 teaspoon (5 g) ground turmeric
½ teaspoon (2 g) ground coriander
4 cups (950 ml) fish or vegetable stock
2 tablespoons (30 ml) fish sauce (nam pla)
2 tablespoons (30 ml) fresh lime juice, from 1–2 fresh limes
½ teaspoon (2 g) granulated sugar
8 oz (225 g) waxy potatoes (such as red or fingerling), peeled and cut into ½-inch (1.3 cm) cubes
1¼ lb (565 g) white fish fillets (cod, halibut, or snapper), checked for pin bones, cut into bite-sized pieces (1.5–2 inches / 4–5 cm)
⅓ cup (15 g) fresh dill, roughly chopped (divided, half for cooking and half for garnish)
¼ cup (10 g) fresh cilantro (optional garnish), roughly chopped (optional)
to taste kosher salt
to taste freshly ground black pepper

Equipment (6)

Large heavy-bottomed pot or Dutch oven (4–5 quart / 4–5 L)
Small skillet (8–10 inch / 20–25 cm)
Sharp knife for chopping
Wooden spoon
Measuring spoons and cups
Slotted spoon or spider strainer

Steps

Before you start

Have all ingredients prepped and measured before you start—the cooking goes quickly once the broth simmers
Use fresh white fish fillets; thaw frozen fish completely and pat dry so they poach evenly
Fry the shallots for topping 10 minutes before serving so they stay crispy

1
Fry the shallots
- Heat 2 tablespoons (30 ml) of the oil in a small skillet over medium-high heat.
- When it shimmers, add the sliced shallot rings in a single layer.
- Fry for 6–8 minutes, stirring frequently, until they turn golden brown and crispy.
- They will continue to darken slightly as they cool.
- Transfer them to a paper towel–lined plate and sprinkle with a pinch of salt.
- Set aside.
- (These will be added just before serving to stay crispy.)
+ Show details− Hide details
Ready when: Shallots are deep golden brown and feel crispy when cool
Tip: Don't leave them unattended; they go from golden to burnt quickly. Fry just before serving so they don't soften.
2
Bloom the aromatics and spices
- In a large pot or Dutch oven, heat the remaining 1 tablespoon (15 ml) of oil over medium heat.
- Add the sliced shallots for the broth, garlic, and ginger.
- Stir constantly for 2–3 minutes until softened and fragrant; do not let them brown.
- Sprinkle the turmeric and ground coriander over the top and stir for 30 seconds to bloom the spices and release their oils.
+ Show details− Hide details
Ready when: Spices are fragrant and coated with oil; no browning on aromatics
Tip: Blooming the spices in hot fat releases their flavor compounds. Keep the heat moderate to prevent burning.
3
Build the broth
- Pour in the fish or vegetable stock and bring to a gentle boil over medium-high heat.
- Add the fish sauce and sugar.
- Stir well to combine.
- Reduce the heat to medium-low and simmer for 3 minutes so the flavors marry.
+ Show details− Hide details
Ready when: Small, steady bubbles break the surface; broth is aromatic
Tip: Fish sauce has a pungent smell raw, but it mellows and becomes savory once cooked. Stir it in well.
4
Add potatoes
- Add the cubed potatoes to the simmering broth.
- Bring back to a gentle boil over medium-high heat, then reduce to medium and simmer for 8–10 minutes, until the potatoes are almost tender but still hold their shape.
- The pieces should be fork-tender on the outside but firm enough not to fall apart when stirred.
+ Show details− Hide details
Ready when: Potatoes are soft outside but still hold their shape; easily pierced with a fork
Tip: Cutting potatoes into uniform sizes ensures even cooking. Don't overcook them or they'll disintegrate into the soup.
5
Poach the fish and finish
- Gently lay the fish pieces into the simmering broth.
- Add half of the chopped dill (about 1.5 tablespoons / 7 g).
- Reduce the heat to medium-low so the broth barely simmers—this gentle heat keeps the fish tender and prevents it from breaking apart.
- Simmer for 4–6 minutes, until the fish is opaque and flakes easily with a fork.
- Do not stir aggressively; gently turn fish pieces once if needed.
+ Show details− Hide details
Ready when: Fish is opaque throughout and flakes when poked with a fork; no translucent centers
Tip: A gentle simmer—not a rolling boil—ensures the fish stays moist and doesn't fall apart. White fish cooks very quickly, so watch closely.
6
Season and serve
- Remove the pot from heat.
- Taste the broth and adjust the seasoning: add lime juice for brightness, a pinch more fish sauce for depth, and salt and pepper to taste.
- The flavor should be balanced—savory from the fish sauce, warm from turmeric, and bright from the lime.
- Ladle the chowder into bowls, making sure each bowl gets fish, potatoes, and broth.
- Top each serving with the reserved dill, a generous handful of the crispy fried shallots, and optional cilantro.
- Serve immediately while the shallots are still crispy and the broth is hot.
+ Show details− Hide details
Ready when: Flavors are balanced; broth tastes savory with a bright, slightly tangy finish
Tip: Season to taste at the end—the depth of fish sauce can vary by brand. Add lime juice gradually; you want brightness without making it sour.

Good to know

Tips

Fish sauce is an acquired taste if you're unfamiliar with it, but it is not meant to smell fishier. A little goes a long way—start with the recipe amount and adjust up if desired. It becomes savory and rounded when cooked, not pungent.
Prep your fish last and keep it cold until the broth is ready. Cold fish dropped into hot liquid cooks evenly and stays tender. Pat it dry on paper towels before adding so it poaches instead of steams.
The crispy fried shallots are essential for texture and visual appeal—they provide a sweet, salty crunch that contrasts beautifully with the silky broth and tender fish. Don't skip them or make them too far ahead.
For a thicker, more luxurious chowder, blend half the cooked potatoes with a ladle of broth in a separate bowl and return it to the pot before adding the fish. This creates a velvety body while keeping some chunky potatoes.

Make ahead

You can prepare the broth, aromatics, and potatoes up to 4 hours ahead. Store in the refrigerator in an airtight container. Reheat gently over medium-low heat until the potatoes are warmed through. Cook the fish and add the dill just before serving so the fish stays tender and the herbs are bright. Fry the shallots no more than 15 minutes before serving.

Storage & reheating

Store cooled chowder (without the fried shallots and fresh garnish) in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat on the stovetop, stirring occasionally, until warmed through (about 8–10 minutes). Do not boil, as high heat will toughen the fish. The chowder is not recommended for freezing because the fish texture degrades after thawing, and the fresh dill flavor fades. Fry fresh shallots and use fresh herbs when serving leftovers.

Substitutions

white fish fillets (cod, halibut, or snapper) → Other mild white fish: cod, halibut, snapper, or flounder. Firmer fish like mahi-mahi or monkfish also work well.. All poach at roughly the same rate (4–6 minutes). Avoid strongly flavored fish like mackerel or salmon, which overpower the delicate broth.
fish sauce (nam pla) → Soy sauce or tamari (use 1.5 tablespoons / 22 ml and adjust to taste). The result will be less authentically Vietnamese and slightly less savory, but still delicious. Soy is less pungent and milder.
fresh dill → Fresh cilantro, Thai basil, or a mix of both. Thai basil adds a subtle anise note that echoes Vietnamese aromatics. Cilantro is more assertive; use slightly less if substituting alone.
waxy potatoes (such as red or fingerling) → Other waxy potatoes or pearl onions (peeled and left whole). Avoid starchy potatoes like russets, which break down. Parsnips or carrots cut into small pieces also work as root vegetable options.