Vietnamese · beginner
Mekong Delta Tamarind Fish Soup
A refreshing sweet-and-sour Southern Vietnamese soup featuring white fish fillets, pineapple, tomato, and fresh herb garnishes.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a medium pot, bring 4 cups of water and strained tamarind juice to a boil over high heat.
- 02
Stir in fish sauce, sugar, pineapple chunks, and tomato wedges; simmer gently for 4 minutes.
- 03
Add white fish chunks and sliced okra to the bubbling broth.
- 04
Simmer for 5-6 minutes until fish is fully opaque and cooks through cleanly.
- 05
Turn off heat and stir in fresh bean sprouts so they stay crisp.
- 06
Ladle soup into large bowls, top with chopped cilantro, and serve warm with steamed rice.
A LITTLE KITCHEN KNOW-HOW
Sweet-Sour Broth Balancing
Harmonizing sour tamarind juice with sugar and savory fish sauce produces the signature flavor profile of Southern soup broth.
Notes from the kitchen
- Add fish last to prevent soft delicate fillets from breaking apart during boiling.
- Balance tamarind sourness with sugar before adding protein to ensure sweet-sour harmony.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
