Your Ingredients :
1kg firm-fleshed fish such as red snapper
1½ tablespoons nuoc cham dipping sauce
¼ teaspoon white pepper
one spring onion, chopped
6 cups water
two stalks lemongrass, cut in to 5cm lengths & crushed lightly
55g tamarind pulp
¾ cup boiling water
one tablespoon sugar
¾ cup sliced bamboo shoots
one cup sliced pineapple
two tomatoes, cut in to wedges
one cup bean sprouts
Mixed fresh Vietnamese herbs such as coriander, bitter herb, Asian basil
Deep-fried shallots
Lime wedges & sliced chili to serve
How to make Hot & Sour Fish Soup:
Place water in a immense saucepan & bring to the boil. Add the fish with its marinade & lemongrass. Reduce heat & simmer for twenty minutes.
Remove head, fins & tail from fish & cut in to 8-10 sizable pieces. Merge fish, nuoc cham, pepper & spring onion, permit to marinate for 15 minutes.
Meanwhile, merge tamarind pulp & boiling water & permit to soak for 15 minutes. Strain mixture through a fine sieve & discard pulp.
Add the tamarind liquid, sugar, bamboo shoots, pineapple & tomatoes to the pan. Simmer for 4-5 minutes until fish is tender.
Divide bean sprouts amongst serving bowls & spoon hot soup over. Sprinkle with fresh herbs & deep-fried shallots. Serve with lime wedges & sliced chili on the side.
1½ tablespoons nuoc cham dipping sauce
¼ teaspoon white pepper
one spring onion, chopped
6 cups water
two stalks lemongrass, cut in to 5cm lengths & crushed lightly
55g tamarind pulp
¾ cup boiling water
one tablespoon sugar
¾ cup sliced bamboo shoots
one cup sliced pineapple
two tomatoes, cut in to wedges
one cup bean sprouts
Mixed fresh Vietnamese herbs such as coriander, bitter herb, Asian basil
Deep-fried shallots
Lime wedges & sliced chili to serve
How to make Hot & Sour Fish Soup:
Place water in a immense saucepan & bring to the boil. Add the fish with its marinade & lemongrass. Reduce heat & simmer for twenty minutes.
Remove head, fins & tail from fish & cut in to 8-10 sizable pieces. Merge fish, nuoc cham, pepper & spring onion, permit to marinate for 15 minutes.
Meanwhile, merge tamarind pulp & boiling water & permit to soak for 15 minutes. Strain mixture through a fine sieve & discard pulp.
Add the tamarind liquid, sugar, bamboo shoots, pineapple & tomatoes to the pan. Simmer for 4-5 minutes until fish is tender.
Divide bean sprouts amongst serving bowls & spoon hot soup over. Sprinkle with fresh herbs & deep-fried shallots. Serve with lime wedges & sliced chili on the side.
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