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.
Ingredient: TYPE 1: Raw fish burger, including 100% pangasius fish meat. TYPE 2: Breaded pre-fried fish burger, including: pangasius fish meat, breadcrumbs. TYPE 3: Breaded pre-fried fish burger with lime chili flavor, including: pangasius fish meat, breadcrumbs and lime chili species. TYPE 4: Breaded pre-fried fish burger with salt pepper, including: pangasius fish meat, breadcrumbs and salt and pepper. TYPE 5: Breaded pre-fried fish burger with garlic herb, including: pangasius fish meat, breadcrumbs and garlic and herb.
Size: 75-80 (g/pc) without breadcrumbs and 100-120 (g/pc) with breadcrumbs
