A refreshing Mekong Delta classic featuring snakehead fish simmered in a tamarind broth with pineapple, tomatoes, elephant ear stalks, okra, and rice paddy herbs.
Rub fish steaks thoroughly with sea salt and lime juice to remove slime and odor. Rinse well under cold water. Marinate fish with 1 tbsp fish sauce, 1/2 tsp black pepper, and 1 minced shallot for 15 minutes.
Bring 1.4 liters of water to a boil in a stockpot. Add 4 tbsp tamarind juice, sliced pineapple, and half of the tomato wedges. Simmer for 5 minutes to release natural fruity sweetness and tang.
Carefully add fish steaks into the rolling boiling broth (do not stir to avoid breaking fish). Simmer over medium heat for 8-10 minutes until fish is fully cooked. Skim off impurities. Season with 3 tbsp rock sugar, 3 tbsp fish sauce, and 1 tsp bouillon powder.
Add okra, elephant ear stalks, remaining tomatoes, and bean sprouts. Boil vigorously for just 1 minute, then turn off heat immediately to preserve vegetable crispness. Ladle soup into bowls, sprinkle chopped Ngo Gai and Rau Om, then drizzle with golden fried garlic oil.
Q: How to prep Elephant Ear Stalks (Bac Ha) so they don't itch?
A: Peel outer skin, slice diagonally, and massage gently with 1 tbsp sea salt for 5 minutes. Rinse thoroughly 2-3 times with cold water and squeeze dry.
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