Vietnamese Sweet and Sour Fish Soup
Serves 630 mins prep30 mins cook
A comforting Vietnamese soup made with catfish, pineapple, and an array of fresh vegetables, seasoned with tamarind and fish sauce, perfect for warming up on cold days.
0 servings
What you need
Instructions
1: In a 6 qt pot, add your chicken broth, water, pineapple chunks (with syrup), and tom yum paste. Bring it to a boil (with the lid on). 2: Once the broth boils, add the seasonings: tamarind powder, sugar, MSG, fish sauce, chicken powder. Allow it to bring to boil again. 3: Add your catfish steaks and allow them to cook for 15 minutes (or until the fish is cooked). Remove the fish from the soup. 4: Add the fresh vegetables (elephant ear, beansprouts, tomato, king oyster mushroom, rice patty herb, okra). The vegetables only take 3-4 minutes to cook. 5: Right before serving, top with 1 tsp of garlic oil. 6: To prepare the garlic oil: In a small pan or pot, add your oil and turn on the heat to medium-high. 7: Add your garlic directly (the oil does not have to be hot). We want to slowly cook the garlic and not burn them. 8: Carefully monitor the garlic as it cooks in the oil. Turn off the heat once the garlic shows slight golden color on the edges (5-7 minutes). The garlic will keep cooking even after we turn off the heat.View original recipe