- 500g (1lb) Pangasius , sliced 2.5 cm (1 in) thick
- 1 litre (4 cups) of fish stock or water
- 1/2 cup of pineapple, peeled and sliced
- 1 small red chilli, seeded and sliced
- 2 pieces lady’s fingers (or okra), sliced
- 1/4 cup of tamarind pulp
- 1 cup of water
- 1/4 cup of bean sprouts
- 1 sprigs of mint, diagonally sliced
- 1 tomato, cut into wedges
- 3 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1/2 tablespoon of rice paddy herb*, chopped 1/2 tablespoon of saw-leaf herb*, chopped
Tamarind pangasius soup
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.
*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.