Served as main course. Non-vegetarian dish. Speciality: Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs and Low Protein.

Vietnamese

3 Tablespoons Tamarind Paste or Lime Juice

7 cups Water or Fish Stock

2 Tablespoons Palm Sugar or White Sugar

2 large Tomatoes, skinned and sliced

1 thick Celery Rib, chopped

1 Tablespoon Fish Sauce

10 ounces Cod or White Fish Fillets, cut into bite size pieces

3 ounces Bean Sprouts

1 teaspoon finely chopped Red Chilies

Mint or Sweet Basil or fresh Coriander Leaves

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

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 6-8

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