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    You are in: Home / Australian / Vietnamese Fish and Tomato Soup Recipe
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    Vietnamese Fish and Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    JustJanS's Note:

    From the Yahoo site. I'm saving it to make when we start to catch plenty of fish around June.

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    Units: US | Metric


    1. 1
      Combine fish stock, fish sauce, palm sugar, garlic and 2 cups water in a large saucepan. Heat and simmer for 5 minute.
    2. 2
      Add fish and cook for 3-5 min, until the fish is just cooked through.
    3. 3
      Stir in tomato, chillies and lime juice. Cook for 1-2 min, or until tomato is soft. Season to taste and garnish with Vietnamese mint, coriander and bean shoots.

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    Ratings & Reviews:

    • on April 22, 2011


      Wow -- this was really exotic and delicious! Only used 1 pound of fish (haddock); really would have benefited from the full 1-1/3 pounds, so don't shortchange unless you have to. Also couldn't get palm sugar or Vietnamese mint, living where I do (the back of beyond), so made appropriate substitutions. A little squirt of Sriracha sauce, and voila! Will certainly make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vietnamese Fish and Tomato Soup

    Serving Size: 1 (285 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 196.1
    Calories from Fat 19
    Total Fat 2.2 g
    Saturated Fat 0.4 g
    Cholesterol 100.5 mg
    Sodium 2939.9 mg
    Total Carbohydrate 13.1 g
    Dietary Fiber 1.1 g
    Sugars 10.5 g
    Protein 30.3 g

    The following items or measurements are not included:


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