Gao Thom Hieu Nang Huong Cho Dao
Super Premium Jasmine Rice


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

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.

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