Description
A classic Vietnamese home cooking dish of sweet and sour fish soup and elephant ear taro. Pair with other side dishes and steamed rice for a traditional Vietnamese family-style meal.
Ingredients
Units
Scale
Soup
- 1 lb fish steaks (salmon, bass, catfish or milk fish preferred; wash with a bit of salt and drain dry)
- 1 quart water
- 2-3 tablespoons vegetable oil
- 4 large cloves garlic (peel and mince)
- 12 grams seedless tamarind pulp
- 1 tablespoon fish sauce
- 1 tablespoon chicken or mushroom stock powder
- 1 teaspoon fine sea salt
- 2 1/2 tablespoons granulated sugar
Vegetables
- 1 lb elephant ear taro stalk (remove fibrous outside membrane and slice thin)
- 2 to 3 large tomatoes (cut into wedges) or a handful of whole cherry tomatoes
- A handful of chopped cilantro, Thai Basil or Rice Paddy Herbs (optional for garnish)
- Thai chili peppers (optional; slice thin)
Instructions
- Cook Fish: At a bottom of a medium-size non-stick pot, add vegetable oil and pan fry garlic until golden brown. Transfer garlic (leave oil) to a small bowl and set aside. To the pot with garlic oil, pan fry fish steaks until fragrant (10 seconds per side). Add 1 quart water to the pot bring it to a boil then reduce to a low simmer and cook for 15 minutes.
- Prepare Tamarind Liquid: Place tamarind pulp into a small bowl and ladle in about a cup of hot water from the stock pot. Dissolve tamarind pulp by pushing on it with a small spoon. Sieve the pulp through a fine-mesh strainer. Discard pulp and transfer tamarind liquid into the pot.
- Season the Broth: Season fish stock with fish sauce, chicken/mushroom stock powder, sea salt and sugar. The broth should be really bold in flavor at this point. It will mellow out once vegetables are added.
- Add Vegetables: Add in elephant ear taro and tomatoes and immediately turn off heat. Residual heat will cook the vegetables.
- Serve: When ready to serve, garnish with chopped cilantro, Thai basil or rice paddy herb, and fried garlic. Add sliced chili peppers for spiciness.
Notes
Elephant Ear Taro (Bac Ha): For best results, peel the fibrous layer thoroughly to avoid any tough bites.
Adjusting Sourness: Feel free to adjust the tamarind amount to your taste for a more or less sour broth.
- Prep Time: 15
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese