- 350 g fresh fish, thick sliced
- 100 g pineapple, sliced thickly
- 100 g lotus root, vertically sliced
- 1 ripe tomato, sliced as a chunk
- 5 garlic clove, chopped
- 3 cups water
- 5 tbsp tamarind juice
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 ½ tsp salt
- 20 g combo of Limnophila Aromatics (M’om Khmer) leaved, basil and saw mint
Lotus roots have a heard fiber exterior which need to be removed before cooking. The only one way, use knife to cut the tip of shoot and pull its fiber upwards similar to make like this around the shoot until use up.
Sour Soup Vietnam Style
Cut lotus roots into 5 cm pieces and slice vertically then soak in water. Using wooden chopstick and screw the roots so that the tougher fiber is caught the chopstick and can be shaken off. Set it to one place.
Fry the thick slice of fish until golden and set aside, while the water is boiling in pot over the heat, when bubble add lotus roots first and keep for about 3 minute, meanwhile spoon the boiling water and pour over the tamarind in a small bowl then stick and soak, reserve the stock and discard the hard part.
Next follow pineapple and tomato when the color of tomato turn seal add the fried slice fish and tamarind juice, season with fish sauce, salt and sugar. Remove from heat.
Brown chopped garlic and immediately add into the pot soup, garnish with Limnophila Aromatics(M’om Khmer) leaves, basil and saw mint. For fish in this soup, some families take it to fry before cooking, the other not, according to their favorite.