Tour and Travel Bakau crocodile wild life farm the Gambia The Sheraton hotel 5 star beach side pool bar
A taste of the Gambia. West Africa cooking. THICK EBBEH SOUP. Leybato beach bar and restaurant Hotel the Gambia.

Best Holiday Hotels deals to Vietnam december 2016/2017

Facts About Vietnam Useful Information Culture Ha Noi and the Red River Delta
North East Coast Far North East North West Vietnam North Central Vietnam
Central Vietnam South Central Coast Central Highlands Hotels Ho Chi MInh City
Mekong Delta Vietnam Folk Tales Going To Vietnam Vietnam Cuisine        Contact Us

4 u all .net

  Vietnam Tours Sub menu


Cooking Vietnam Cusine

Fish, Shrimp and Crab

Table of contents


(Southern style)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

Cheap Hotel Restaurants Tours Guide Vietnam

10 Best Places to Visit in Vietnam

Cu Chi Tunnels

Ho Chi Minh City HCMC

Hanoi Vietnam

International Schools HCMC


Hotel Vietnam Map

ingredients: (makes 1 plate)

500 g (or one portion) snakehead fish
100 g bean sprouts
25 g tamarind or sau (dracontomelum fruit)
20 g tomato
2 stalks each Asian basil, saw-leaf herbs, rice paddy herbs,and green onion
5 g sugar
1 bulb shallot, diced
1 chili
30 ml cooking oil
10 g salt
Fish sauce, salt, and pepper to taste


1. Dress fish, rub with salt to remove grease, de-bone, and cut into chunks measuring 2x4x5 cm. Marinate with fish sauce, salt, pepper and diced shallot for 10 minutes.
2. Remove peel of tamarind or sau and boil in 200 ml of water. Crush and filter to make a sour broth.
3. Cut tomato lengthwise into six parts and remove seeds.
4. Rinse and drain bean sprouts.
5. Dice Asian basil, saw-leaf herbs, rice paddy herbs and green onion.
6. Slice chili, remove seeds, put half into a dish of fish sauce to make a dipping sauce, and put the other half aside.


1. In a pan, bring 1.2 liter of water together with the sour broth to a boil. Add fish sauce, salt, and sugar to taste; add fish and chopped tomato and cook together.
2. After 5 minutes when the fish is cooked through, add bean sprouts, Asian basil, saw-leaf herbs, rice paddy herbs and green onion and wait until water returns to a boil. Add cooking oil and the remaining chili.
3. Ladle into two large bowls, sprinkle with pepper. Serve hot. Dip fish into chili and fish sauce mixture.

⇑ Top of Page