Hot and sour fish soup

Hot and sour fish soup

By
From
KOTO
Photographer
Michael Fountoulakis

On road trips in southern Vietnam, break the journey at one of the many roadside cafés to experience this deliciously aromatic soup. You will feel well nourished to continue your journey.

Ingredients

Quantity Ingredient
600g snapper head and bones
2 birdseye chillies, seeded, plus 3 extra, sliced, to serve
2 lemongrass stems, coarsely chopped, white part only
2 tablespoons caster sugar
2 tablespoons Tamarind paste
2 tablespoons fish sauce, plus extra to serve
3 tomatoes, cut into wedges
80g unripe pineapple, sliced
2 taros, peeled and cut into chunks
8 okra, stems removed and thinly sliced
300g snapper fillet, cut into chunks
90g bean sprouts
1 handful mint leaves, chopped
1 large handful rice-paddy herb sprigs
2 tablespoons Fried shallots
2 limes, cut into wedges

Method

  1. Remove and discard the gills from the fish head if still attached. Wash the head and bones under cold water to remove the blood.
  2. Place the head and bones into a saucepan and cover with 2 litres cold water. Slowly bring to simmering point, removing scum as it comes to the surface. Do not boil as it will result in a cloudy stock; instead, allow to gently simmer for 20 minutes. Strain the stock, discarding the head and bones, and put back into the cleaned saucepan. Return to a simmer.
  3. Put the chilli and lemongrass in a mortar or food processor and pound or process to form a paste. Add to the stock and simmer for 10 minutes. Add the sugar, tamarind paste, fish sauce, tomatoes, pineapple, taro and okra and simmer for 3 minutes. Add the fish fillet and poach for 3–5 minutes.
  4. Remove from the heat and add the bean sprouts and herbs. Ladle the soup into 6 bowls and sprinkle with the fried shallots. Serve with steamed rice, lime wedges and extra chilli and fish sauce.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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