Description
A dish that originated in the Mekong Delta region of southern Vietnam, celebrating its abundance of fresh seafood and fruits.
Ingredients
Units
Scale
- 4 fl oz peanut oil
- 4 garlic cloves
- 1.5 quart water
- 1 tablespoon tamarind paste
- 1/4 cup sugar
- 4 tablespoons fish sauce
- 1 cup fresh pineapple, cut into small segments
- 4 okra, cut at an angle
- 10 oz fresh tiger prawns*
- 2 elephant ear stems, cut finely at an angle** (or water spinach / watercress)
- 1 large tomato, cut into wedges
- 1 cup of fresh bean sprouts
- rice paddy herb, finely chopped (substitute 1/2 tsp cumin powder and juice of 1/4 lemon)
- a fistful of cilantro, finely chopped
- chopped chilli (optional)
Instructions
- Place peanut oil and garlic in a small frying pan over medium heat. Once the garlic turns golden pour the oil into a small glass bowl. Allow to cool.
- Bring the water to a simmer in a saucepan. Add the tamarind paste and palm sugar. Stir gently until the paste and sugar dissolves and the stock comes to a boil. Add the pineapple and okra, allow to simmer for a minute. Add the prawns, once the soup comes back to a simmer take the pot off the heat and add the elephant ear stem and tomato.
- Place the bean sprouts in a large soup bowl. Gently pour the soup over the bean sprouts. Sprinkle some rice paddy herb (or cumin and lemon) and cilantro over the soup. Also, pour a tablespoon of the garlic oil you made in the beginning over the soup. Serve with side dish of fish sauce with chopped chilli (optional) and bowls of rice.
Notes
*replace the prawns with any fatty fish (catfish, silver perch or salmon)
**if you are unable to find elephant ear you can substitute with a bunch of water spinach
- Prep Time: 15 mins
- Cook Time: 10 mins