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Hot and Sour Fish Soup Recipe

Hot and Sour Fish Soup Recipe

Ingredients :

    • 2 tablespoons oil
    • 2 tablespoons minced garlic
    • 1 onion, thinly sliced
    • 3 stalks lemongrass, tender inner part of bottom third only, lightly bruised
    • 5 cm (2 in) galangal or ginger root, thinly sliced
    • 300 g (11/2 cups) diced fresh pineapple
    • 125 g (3/4 cup) sliced fresh mushrooms
    • 150 g (1 cup) thinly sliced bamboo shoots (see note)
    • 11/4 liters (5 cups) fish stock
    • 2 tablespoons tamarind pulp soaked in 85 ml (1/3 cup) warm water, mashed and strained to obtain the juice
    • 2 tablespoons fish sauce
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 500 g (1 lb) fish fillets, cut into bite-sized pieces
    • 100 g (2 cups) bean sprouts
    • 3 spring onions, thinly sliced
    • 4 sprigs Vietnamese mint (laksa) leaves, thinly sliced
    • 1 tablespoon lime juice
    • 2 sprigs coriander leaves, chopped
    • 2 red finger-length chilies, deseeded and thinly sliced

Ingredients :

    1. Heat the oil in a pot over medium heat and fry the garlic, onion, lemongrass and galangal until the onion is tender, about 2–3 minutes. Stir in the pineapple, mushrooms and bamboo shoots. Cook for 2–3 minutes.
    2. Increase the heat to high and then add the stock. Bring the mixture to a boil and stir in the tamarind juice, fish sauce, sugar and salt. Cook for 3–4 minutes.
    3. Bring the mixture to a boil again and add the fish.Cook the fish, stirring gently, until done, about 3–4 minutes.
    4. Add the bean sprouts, spring onions, mint leaves and lime juice. Gently stir to mix well. Remove from the heat. Taste and adjust with more seasonings.
    5. Ladle the fish soup into a serving bowl or individual bowls and garnish with the coriander leaves and chilies. Serve hot with steamed rice, Coconut Rice Patties (page 53) or Sticky Rice with Beans.

Bamboo shoots, are the fresh shoots of the bamboo plant. Pre-cooked bamboo shoots, packed in water, can be found in the refrigerator section of supermarkets. Canned bamboo shoots are also pre-cooked but should be boiled for 5 minutes to refresh before using.

Serves 4–6
Preparation time : 25 mins
Cooking time : 15 mins