Recipe courtesy of Luke Nguyen
Save Recipe Print
Total:
24 hr 30 min
Prep:
15 min
Inactive:
24 hr
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Dissolve the tamarind pulp in 1 cup warm water. Work the pulp into the water until it is dissolved and then strain the liquid through a fine sieve, discarding the pulp. 

Combine the tamarind liquid with 6 cups of cold water, fish sauce, pineapple, and sugar in a large clay pot and bring to the boil. Add the fish pieces to the pot and return to the boil skimming and discarding any impurities as it cooks. 

Then add the tomato, elephant ear stem, okra, and bean sprouts to the pot and return to the boil again. 

Garnish with the rice paddy herb, sawtooth coriander, fried red Asian shallots, fried garlic, and chile. 

Serve with steamed jasmine rice or vermicelli noodles.

Cook's Note

*Can be found at specialty Asian markets and online. Before using clay pots, submerge the pot in cold water for 24 hours to prevent the pot from cracking over high heat.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Littleneck Clams with Tamarind-Tomato Broth, Scallion, Ginger and Cellophane Noodles

Recipe courtesy of Michael Pataran

Homemade Corn Broth

Recipe courtesy of Jennifer Perillo

Spicy Shrimp Broth

Recipe courtesy of Marcela Valladolid

AB's Beefy Broth

Recipe courtesy of Alton Brown

Garlic Broth

Recipe courtesy of Barbara Kafka

Wild Mushroom Broth

Recipe courtesy of Michele Urvater

Turkey Broth

Recipe courtesy of Food Network Kitchen

Spicy Shrimp Broth

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.