1. Steep tamarind paste in cold water from allowance and strain into pot. 2. Or if using lime juice, add it to the water or fish stock. 3. Combine liquid, sugar, tomatoes, celery and fish sauce, and simmer for 15 minutes. 4. Add fish, bean sprouts and chilies and simmer for 3 minutes. 5. Serve in individual soup bowls and garnish with plenty of mint, sweet basil or coriander, or all three. 6. Serve with a side dip of Vietnamese Fish Sauce (nuoc cham). ---------------------------------------------------------------------------
Nutrition
Ingredients
