Recipe:

Vietnamese Hot & Sour Soup

Serves 4-6

• 5 cups water
• 4 Tbsp sugar
• 2 Tbsp fish sauce (can be adjust to suit taste)
• 1 Tbsp tamarind powder
• 1 Tbsp tom-yum paste
• 8 oz white fish fillets (catfish, tilapia, flounder, halibut, etc…) cut into small pieces
• 12 oz headless shrimp, peeled and deveined
• 1 cup sliced pineapple
• 1 tomato, wedged
• 2 cups bean sprouts, washed
• Optional:
  • 1 stalk taro stalk (bạc hà, elephant ear stems), sliced
  • ½ cup okra, washed.
  • ½ cup fresh mushrooms
• Optional garnish:
  • fresh basil leaves, cut into strips
  • rice paddy herb (ngò om)
  • fresh chili peppers

Directions:

1.    In a medium stock pot, bring water to a boil and stir in sugar, fish sauce, tamarind powder, and tom-yum paste.
2.    Add in seafood ingredients and turn up heat until reboiled.  Reduce heat and simmer for 3 minutes or until seafood is cooked.
3.    Add vegetable ingredients to pot. Simmer for 5 minutes or until vegetables are soft.
4.    Turn off heat and add garnish.  
5.    Stir gently and serve over NANG HUONG CHO DAO Premium Jasmine Rice.

« Back to Recipes