Pickled Bamboo And Tamarind Seafood Soup Canh Hai San Mang Chua
PICKLED BAMBOO AND TAMARIND SEAFOOD SOUP: CANH HAI SAN MANG CHUA
Provided by Food Network
Time 55m
Yield Serves 4
Number Of Ingredients 17
Steps:
- Dissolve the tamarind pulp in 1 cup of hot water. Work the pulp until dissolved and then strain the liquid through a fine sieve, discarding the pulp. Combine the tamarind water, fish stock, fish sauce, pineapple, pickled bamboo shoots, and sugar into a clay pot and bring to the boil. Add the calamari and prawns to the pot. Bring back to boil, discarding any impurities that float to the top. Now add tomatoes, green banana, okra and elephant ear stems. Bring back to the boil, tranfer to serving bowl then add rice paddy herb, coriander, fried garlic, garlic oil, and chile.
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