Vietnamese Sour Sweet Soup

We are going to show you how to make "Vietnamese Sour Sweet Soup". Normally they always cook it in the evening for their family. If you enjoyed seeing this please leave a like, comment and share. Thank You!

 

Ingredients:

• 500 g catfish steak
• 2 tbsp vegetable oil
• 1 pinch salt, pepper, chili powder and chicken stock
• 1 small tomato chopped
• 2 tbsp garlic minced
• 1 red chili pepper sliced
• 7 cup water
• 2 tbsp tamarind pulps
• 1/4 pineapple thinly sliced
• 4 tbsp sugar
• 4 tbsp fish sauce
• 1-2 medium tomatoes cut into wedges
• 1-2 sprigs sawtooth herb and spring onion
• 6 lady fingers (okra) thinly sliced on the diagonal
• 1 elephant ear stem thinly sliced on the diagonal
• 50 g bean sprout
• 1 bunch rice paddy herbs chopped

Methods:

1. Lightly season the catfish steaks with salt, pepper, chicken stock and chili powder. Gently rub the seasonings on both sides of the fish steaks.
2. In a soup pot, add vegetable oil and fry the minced garlic till golden brown. Then transfer to a small bowl. This fried garlic will be used to garnish the soup later. Keep some of the garlic oil in the pot, add the diced tomato and sautee for 1 minute. This helps to create a nice color for the broth (This step is optional). Then add water and bring to a boil.
3. In a separate small saucepan, cook the tamarind pulp with 1 cup water for 2 minutes. Use a spatula or a spoon to break up the tamarind chunks. Then pour this liquid into the above soup pot through a sieve. Use a spoon to press and force as much tamarind through the sieve as possible. Scape the tamarind at the bottom of the sieve into the soup. Discard the fiberous leftovers.
4. Add sugar and fish sauce to the soup. Then add the fish steaks and cook on medium high for 5-7 minutes or until the fish is cooked through. Then remove the fish from the soup. Add tomatoes, pineapple, okra, elephant ear stem, and cook for 1-2 minutes. Then add beansprouts. Adjust the broth to your taste with salt, fish sauce and chicken stock. (For your reference, I add 2 tsp salt and 1 tsp chicken stock).
5. 1 minute before serving, reheat the soup, return the fish to the pot and add the chopped herbs. Save some for garnish. Transfer the soup to a large serving soup bowl, garnish with fried garlic and red chili pepper.