Pangasius sour soup



• Pangasius 500g (1lb), cut into 2.5 cm (1 in) thick pieces

• 1 liter (4 cups) of fish cooking liquid or water

• 1/2 cup pineapple, peeled and sliced

• 1 small red chili, seeded and sliced

• 2 okra, sliced

• 1/4 cup tamarind powder

• 1 cup of water

• 1/4 cup bean sprouts

• 1 sprig of mint, sliced

• 1 tomato, cut into pieces

• 3 tablespoons fish sauce

• 1 tablespoon sugar

• 1/2 tablespoon coriander, 1/2 tablespoon coriander, chopped


Bring the flavors of Vietnam to your family with this delicious soup.

1. Blanch the fish for about 5 minutes in a pot of boiling water, then take the fish out and drain, retaining the fish cooking water.

2. In a large pot, boil the fish cooking water again. Add pineapple, chili and okra. Reduce heat and simmer for 3-4 minutes, then add tamarind water, bean sprouts and tomatoes.

3. Boil again. Skim foam, season with fish sauce and sugar. Place the fish in a large bowl, scoop out the vegetables and garnish with coriander and coriander.

4. Serve hot with white rice or vermicelli.