Canh Chua Cá Hồi

Salmon and Pickled Water Lily Stalk Soup


1 lb salmon, cubed
1 can pickled water lily stalks (16 oz)
1 small can pinapple chunks
1/2 cup okra, cut in half
2 roman tomatoes, cut in 1-inch pieces
1/2 cup of rice paddy herb (ngò om), finely chopped
2 cloves garlic, minced
1 T vegetable oil
1 T tamarind soup base
1 red hot chili pepper, thinly sliced
Fish sauce, sugar, salt to taste

Wash and drain the pickled water lily stalks well, cut into 2-inches length crosswise.
Fill about 4-5 cups water in a medium pot. Bring to boil, add salmon and tamarind soup base, bring back to boil. Add water lily stalks, pineapple chunks (with juice), okra, bring back to boil again and cook for a few minutes until okra is about done. Add fish sauce, salt and sugar to taste. Add tomatoes and turn off heat.
In a separate pan, fry garlic in oil until fragant and golden brown. Add the garlic oil into the soup. Sprinle rice paddy herb and hot chili pepper slices on top when served.