Vietnamese Sweet & Sour Catfish Soup

By Vicky Pham · 40 min

Ingredients

Instructions

1. Toss the catfish with the fish sauce and let it marinate for at least 15 minutes.
2. Heat the vegetable oil in a medium pot over medium-high heat. Fry the garlic until golden, then lift it out of the oil and set it aside for garnish.
3. Add the marinated fish with all its juices to the pot. Toss it in the garlic oil and cook lightly for 30 seconds.
4. Add the water and bring to a low simmer. Cook over medium-low heat for 10 minutes, skimming off any scum from the surface with a mesh strainer or small spoon.
5. Season to taste with the sugar, tamarind powder, stock powder and salt.
6. Add the tomatoes and elephant ear stems and cook for 1 minute. Turn off the heat.
7. When serving, garnish with the fried garlic, basil and chili peppers.

Summarized from Vicky Pham's video. Watch it for the details.

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