Vietnamese•gourmet

SECRETS FROM MY VIETNAMESE KITCHEN BY KIM THUY | COOKBOOK REVIEW

Nomss recipe - Vietnamese

Ingredients

Quantities are shown as originally provided.

3 Tbsp (75 g) tamarind paste 3/4 cup (180 mL) boiling water 6 cups (1.5 L) water
3 Tbsp (45 mL) fish sauce
11/4 lb (560 g) tilapia fillets (or another
firm-fleshed fish)
1/4 fresh pineapple, peeled and cored 2 ripe tomatoes, cut into quarters 8 to 10 fresh okra, sliced
1 stalk taro, peeled and sliced
Salt and freshly ground black pepper
11/2 cups (150 g) bean sprouts
1 bunch rice paddy herbs, coarsely chopped 1 bunch fresh cilantro, coarsely chopped Fried onions or garlic, to taste
Bird’s eye chili, thinly sliced, for serving Fish sauce dressing, for serving (p. 23)

1
Spoon the tamarind paste into a bowl and cover with the boiling water. Let stand for 15 minutes.
2
Pour the 6 cups (1.5 L) water into a stockpot, then add the fish sauce.
3
Pour the tamarind paste and water mixture through a sieve into the stockpot. With a spoon, press down on the tamarind flesh to extract as much pulp as possible. Discard the seeds and residual pulp.
4
Stir to combine and bring to a boil.
5
Add the fish fillets to the broth and cook for 5 minutes. Remove the fish and reserve.
6
Slice the pineapple lengthwise, then cut each piece into 1/2-inch (1.2 cm) thick slices.
7
Add the pineapple and tomatoes to the broth and bring back to a boil.
8
Add the okra and taro, lightly season with salt and pepper, and keep cooking for 2 minutes.
9
Add the fish back to the pot, then stir in the bean sprouts, rice paddy herbs and cilantro. Bring back to a simmer, then remove from heat.
10
Serve piping hot, sprinkled with fried onions or garlic, with bowls of bird’s eye chili and fish sauce dressing to dip the fish in.