Vietnamese Fish Soup -

Vietnamese Fish Soup

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
2 shallots or 1 small onion, chopped
1 tablespoon each chilli sauce and tomato paste
2 medium tomatoes, cubed
3 tablespoons fish sauce
2 tablespoons sugar
685 ml (24 fl oz/3 cups) chicken stock
2 tablespoons tamarind water or lime juice
225 g (8 oz) firm fish fillet, cut into small slices
115 g (4 oz) fresh scallops, sliced
115 g (4 oz) raw peeled prawns
12 clams or mussels, scrubbed clean
2-3 tablespoons dry white wine or sherry
Salt and freshly ground black pepper
Coriander sprigs, to garnish

Details

Serves: 5

Method

Heat oil in a wok or pan and lightly brown garlic and shallots or onion. Add the chilli sauce, tomato paste, cubed tomato, fish sauce and sugar. Blend well, then simmer mixture for 2-3 minutes. Add the stock with tamarind water or lime juice and bring to the boil.

When ready to serve, add the seafood and wine or sherry to the stock, bring back to boil, cover and simmer for 3-4 minutes until clam or mussel shells have opened; discard any that remain closed after cooking. Taste soup and adjust the seasoning. Serve hot, garnished with coriander sprigs.

Note:- Take care not to overcook seafood. If using ready-shelled clams or mussels, reduce the cooking time by half.

Related food category:

• Starter