Bring the Vietnamese authentic flavour to your family with this delicious soup. Blanch fish for about 5 minutes in boiling stock, then remove from heat and drain, keeping both the stock and the fish. In a large pan, bring stock to boil again. Add the …
Bring the Vietnamese authentic flavour to your family with this delicious soup.
Blanch fish for about 5 minutes in boiling stock, then remove from heat and drain, keeping both the stock and the fish.
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.
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.
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.
Packing: - IQF, 10 X 1 Kg net fish or with glazing per carton - 2 X 5 Kg net fish or with glazing per carton - 1 X 10 kg net fish per carton - or customer’s requirement
Glazing: 0- 20% (depend on customer’s requirement)
Size: 40-60, 60-80 gram per loin
Specifications: Skinless, boneless, belly trimmed, fat off, red meat off, well trimmed
