Canh Chua Tom

Ingrediendt :

300 grams of fish fillet snapper. Cut box
250 grams pineapple, peeled, thinly sliced
2 tomatoes, split, seeded, diced
3 stalks lemongrass, cut into oblique
3 cloves garlic, minced
800 cc water
½ teaspoon chicken bouillon powder
¼ teaspoon salt
2 tablespoons tamarind water
2 tablespoons fish sauce
2 teaspoons granulated sugar
1 teaspoon bottled hot pepper sauce
1 leek, sliced
5 stems of coriander leaves, sliced
50 grams of bean sprouts
15 sheets of basil leaves
Cooking oil to taste
 

How to Make Canh Chua Tom :

1. Saute garlic, lemongrass until fragrant. Add water, broth, salt, chili sauce, lemongrass, tamarind, fish sauce, sugar. Cook until boiling.
   
2. Reduce the heat, put the fish, pineapple, tomato. Cook until the fish mature.
   
3. Add green onions, coriander leaves, lift
   
4. Enter the bean sprouts and basil leaves.
   
5. Serve.

For 4 servings