Viet Catfish (1)
Tamarind Pulp (2)
Lemongrass stalk (4)
Colocasia Stem (5)
Thai Chili (6)
Palm Sugar (7)
Fish Sauce (8)
Bean Sprouts, mung
Ngo Om (9)
Fried Shallots (10)
Prep - (1 hr - includes 15 minutes to fillet
Run - (45 min)
- Fillet CATFISH and cut into largish pieces.
- Prepare TAMARIND paste as needed
- Scald TOMATOES 1 minute in boiling water. Peel and cut into
chunks about 3/4 inches.
- Tumble OKRA in 2 T Vinegar and keep them wet with
the vinegar for 20 minutes or more (this helps them hold together).
Rinse and cut into 3/4 inch segments.
- Peel off tough outer leaves of LEMON GRASS. Cut off the
hard root end and strike the bottom 5 inches lightly with the smooth
side of your kitchen mallet to crack it, but not hard enough so it
falls apart. Cut the bottom 5 inches into 2-1/2 inch lengths.
- Cut PINEAPPLE into pieces about 1/4 inch thick and 3/4 inch
- Peel COLOCASIA STEMS with a sharp vegetable peeler and cut
diagonally into 1 inch lengths.
- Cut SHALLOTS in half lengthwise, slice thin and chop small.
Crush GARLIC and chop small. Stem CHILI and slice thin
crosswise. Mix all.
- Crush PALM SUGAR.
- Chop NGO OM fairly small for Garnish.
- In your soup pot, combine Tamarind Paste and Shallot
mix. Fry over moderate heat for about 1 minute.
- Stir in Catfish and tumble for about 3 minutes until evenly
coated. This is a sort of hot marinade. Remove with tongs and set
aside. Catfish will not be fully cooked at this time.
- Stir in Water, Tomatoes, Pineapple and
Lemon Grass. Bring to a boil, then turn down to a simmer, cover
and simmer for about 10 minutes.
- Stir in Catfish, Fish Sauce, Okra and
Palm Sugar. Simmer for about 3 minutes or until catfish is
- Stir in Colocasia Stems and Bean Sprouts. Turn
off the heat.
- Serve hot garnished with Ngo Om and Fried Shallots.
For buffet service I just stir in the Ngo Om and forget about the
Fried Shallots - well, most of the time I forget about the fried