Vietnamese Hot And Sour Fish Soup - {Cahn Chua Ca}

Recipe Ingredients

1 cup	160g / 5.6oz	Raw rice
2 cups	474ml	Water
1 lb	454g / 16oz	Fish fillets or steaks - cut 1/4" strips
2		Green onions - thinly sliced
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 tablespoon	15ml	Fish sauce (nuoc mam or nam pla)
6 tablespoons	90ml	Tamarind concentrate - dissolved in
6 tablespoons	90ml	Hot water
5 cups	1185ml	Fish stock
1		Fresh tomato - skinned, and
		Cut into thin wedges
		(or 3 canned tomatoes, seeded)
2		Red bird chilies - thinly sliced (small)
3 tablespoons	45ml	Fish sauce (nuoc mam or nam pla)
1 1/2 cups	355ml	Sliced okra in rounds - (fresh or
		Frozen, but let the frozen defrost)
		Garnish
1 cup	160g / 5.6oz	Mung bean sprouts
1/4 cup	4g / 0.1oz	Slightly chopped cilantro
2 teaspoons	10ml	Hot pepper oil
		(make by sauteing 1/4 tspn dried hot
		Peppers in 2 tspns of oil)
		Lime wedges - (small)

Recipe Instructions

Prepare the rice: Boil rice with about 2 cups of water for 20 to 30 minutes (pot tightly covered) and set aside when done.

In a bowl, mix the scallion, black pepper, and 1 tablespoon of nuoc mam, then toss in the fish strips and let marinate for 15 minutes.

In another bowl, stir the tamarind concentrate into the hot water and let sit until ready to use.

In a large saucepan, bring the stock to a boil, then stir in the tamarind, the tomato wedges, the sliced chiles, and 3 tablespoons of nuoc mam. Simmer for 3 minutes, then add the okra and fish. Simmer until the fish is done -- about 3 minutes.

Remove from heat and stir in the bean sprouts, cilantro, and chile oil. Spoon rice portions equally into the bowls, then ladle the soup over each one and top with the lime wedges.

Serve piping hot to 6 people as a first course or to 2 to 3 people as a meal.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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