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Everything You want to Know to get FIT

Tamarind Snake-Headed Mullet Soup (Canh Chua Ca Loc)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
                   


INGREDIENTS:
1 pound snake-headed mullet 4 cups fish stock 1/4 pineapple, peeled and sliced
1/4 cup sliced mint leaves 1 small red chili, seeded and sliced 2 pieces okra (lady's fingers), sliced
1/2 cup sliced taro stem 1/4 cup tamarind pulp 1/4 cup bean sprouts
1 tomato, cut into wedges salt pepper
3 tablespoons fish sauce 1 tablespoon sugar 2 tablespoons fried shallots
2 tablespoons chopped cilantro leaves 1 tablespoon chopped rau ram (polygonum) leaves 1 tablespoon chopped ngo gai (saw-leaf herb) leaves
freshly ground pepper    


1 Blanch fish for about 5 minutes in boiling stock, then remove from the heat and strain, keeping both the stock and the fish.
2 In a large pan, bring stock to boil again. Add the pineapple, mint, chili, okra and taro. Reduce heat and simmer for 3-4 minutes, then add the tamarind pulp, bean sprouts and tomato. Bring to a boil again. Skim the top and season with salt, pepper, fish sauce and sugar. Place a portion of the fish in a soup bowl, spoon in a ladle of stock and garnish with fried shallots, cilantro, rau ram and ngo gai leaves. Finish with freshly ground pepper.
3 HELPFUL HINTS: The leaves are used here to help mellow the flavor of the snake-headed mullet. Any firm-textured fish is a good substitute.
 

 

Vietnamese Dessert

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Diet & Fitness Food to Enhance Look Fitness Activities Guide
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Grocery search History of Vietnamese Food Vietnamese Food Calories
As Health Food Ingredients & Nutrition Popular Dish Nutrition
Restaurant Menu Asian Grocery Online Vietnam Travel Guide
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Picture Tour Show How to Cook Beef How to Cook Chicken How to Cook Fish How to Cook Pork How to Cook Shrimp Using Herbs- Spices Using Cooking Oil