Vietnamese Fish Stew (Ca Kho To) is a hearty soup recipe that calls for dried salted fish, considered a delicacy in Vietnam. This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.
There are many different grades of dried salted fish and the better ones can be quite expensive, however, any dried or salted fish will work with this recipe—salt cod is a good choice. Rinse and clean the salted fish thoroughly. Soak for 10 to 15 minutes. Soak for a longer period of time or overnight for a more subtle flavor, or to remove more of the salt.