- Gently season the catfish steaks with salt, pepper, chicken stock and chili powder. Lightly rub the seasonings on sides from the fish steaks.
- Inside a soup pot, add vegetable oil and fry the minced garlic clove till golden brown. Then transfer to some normal size bowl. This fried garlic clove will be employed to garnish the soup later. Keep a few of the garlic clove oil who are holding cards, add some diced tomato and sautee for one minute. This can help to produce a nice color for that broth (This task is optional). Adding water and produce to some boil.
- Inside a separate small saucepan, prepare the tamarind pulp with 1 cup water for just two minutes. Make use of a spatula or perhaps a spoon to interrupt in the tamarind chunks. Then pour this liquid in to the above soup pot via a sieve. Make use of a spoon to press and pressure just as much tamarind with the sieve as you possibly can. Scape the tamarind at the end from the sieve in to the soup. Discard the fiberous leftovers.
- Add sugar and fish sauce towards the soup. Adding the fish steaks and prepare on medium high for five-7 minutes or before the fish is cooked through. Then take away the use the soup. Add tomato plants, pineapple, okra, elephant ear stem, and prepare for 1-2 minutes. Adding beansprouts. Adjust the broth for your taste with salt, fish sauce and chicken stock. (For the reference, I add 2 teaspoon salt and 1 teaspoon chicken stock).
- one minute before serving, reheat the soup, return the fish towards the pot and add some chopped herbs. Avoid wasting for garnish. Transfer the soup to some large serving soup bowl, garnish with fried garlic clove and red chili pepper.
- 500 g c bng lau (ming)
- 1 cht xu mui, tiu, t bt, ht nm
- 2 ms du n
- 2 ms ti bm
- 1 t sng xt mng
- 1 c chua bm
- 7 chn nc
- 2 ms
- 4 ms ng
- 4 ms nc mm
- 1/4 tri thm (da)
- 1-2 c chua tri ln ct mi cam
- 6 tri u bp xt lt
- 1 nhnh bc h xt lt
- 50 g gi
- 1 b nh ng om bm
- 1-2 nhnh ng gai v hnh l bm
- p c mire cht mui, tiu, bt nm, t bt (hoc t ti bm nh). Xt gia v ln tht c. t bt gip c bt mi tanh.
- Phi vng 2 ms ti bm v trt ra chn. Nu thch c th bm t c chua v xo s cho nc canh m v c mu p. Cho vo ni 6 chn (1,5 lt) nc.
- Trong ni nh cho 2 ms me chua vo united nations mire 1 chn nc khong 2 pht. Dng v dm cho me tan ra. Trt me vo ni nc canh xuyn qua ci ry. Lc k v b phn xc me trong ry.
- Cho vo ni sp 4ms ng, 4 ms nc mm. Cho c p vo united nations 5-7 pht. Khi c chn th vt ra c khi nt.
- Cho c chua, thm, u bp v bc h vo united nations 1-2 pht ri cho gi vo. Nm nm li gia v veterans administration n. Khi gn n cho c li vo ni cho nng, cho rau ng vo. Mc ra t, cho ti phi ln mt. Thm mire lt t. n mire cm nng v c kho t l chun )
Publish By Helen Le ( 241 Posts )
Since 2011 Helen has shared her Vietnamese home cooking video recipes online, helping viewers prepare Vietnamese Food within the easiest, fastest and many authentic possible way. Sign up for receive her newest videos free of charge: goo.gl/upfRRU