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Cooking Vietnam Cusine

Fish, Shrimp and Crab

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VIETNAM CUSINE RECIPES

FISH SOUR SOUP

(Northern style)

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Ingredients: (makes 2 large bowls)

500 g (or one portion) carp
25 g sau- dracontomelum (or tamarind)
20 g tomato
2 stalks each dill and green onion -1 bulb shallot
50 ml cooking oil -10 g salt
Fish sauce, salt, and pepper to taste

Preparation:

1. Dress fish, rub with salt to remove grease, de-bone, cut into four equal parts and marinate with salt for 30 minutes.
2. Peel and slice shallot.
3. Peel sau (or remove tamarind rind).
4. Cut tomato lengthwise into 6 parts, remove seeds.
5. Dice dill and green onion.

Cooking:

1. Heat cooking oil to 150°C, fry fish until slightly golden, then remove.
2. Stir-fry diced shallot until golden using remaining oil and stir in prepared sau and tomato. After 1-2 minutes, pour into a pan, add a liter of water and bring to a boil. Add fish sauce and salt to taste; add fried fish.
3. Cover, reduce heat and simmer for 20 minutes. When fish is cooked well, sprinkle with green onion and dill.
Ladle into 2 large bowls, sprinkle with pepper, and serve hot.





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