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       Ingredients :

1. Blanch fish for about 5 minutes in boiling stock, then remove from heat and drain, keeping both the stock and the fish.
2. In a large pan, bring stock to boil again. Add the pineapple, chilli and lady’s fingers. Reduce heat and simmer for 3-4 minutes, then add tamarind pulp juice, bean sprouts and tomato.
3. Bring to the boil again. Skim the top and season with fish sauce and sugar. Place the fish in a large soup bowl, laddle the vegetables stock in and garnish with saw- leaf herb and rice paddy herb.
4. Serve hot with steamed rice or rice vermicelli.

Helpful hints:

*Rice paddy: A very small, rounded, pale green leaves that sprout at intervals along the stem, and a sharp, citrus flavor. It is used as a garnish for chicken curry and sour fish sauce.

*Saw-leaf herb: This leaf, which smells like coriander, is part of the standard garnish of fresh herbs that are served on the table with most Vietnamese meals. It has a long, serrated green leaf. Also known as’ long coriander.