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.
MINH QUY SEAFOOD - We are MINH QUY SEAFOODS CO.,LTD, one of the best supplier about Pangasius in Mekong Delta in Vietnam. Established and operated in 2011, although is the new one but we are ever creative and self-motivated in trading, processing all kinds of Pangasius Hypophthalmus, we specializing in farming, processing and exporting seafood (Tra, Basa fish) with the best quality, suitable price.
