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Vietnamese-Style Fish Soup

An angel of a friend, came with this Vietnamese-Style Fish Soup in hand on a cold day when I wasn’t feeling well. It was just the medicine I needed. Tangy and spicy; the garnish of the fresh lime was what put it over the top.

Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 15 minutes | Ready In: 25 minutes
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2 stalks lemon grass, white parts only, crushed

3 stalks green onion, white parts only, crushed

5 c. fish stock

2 cloves garlic, crushed

2 Thai bird chile peppers, crushed

2 lbs fish (red snapper, pink snapper) cleaned, 2-3-inch chunks

2 tomatoes, quartered

2 tsp. patis (fish sauce), as needed

Garnish: 3 stalks green onion, green parts only, chopped, juice of 1 lime


Order Japanese Cooking Hawai'i Style Cookbook - Japanese cooking at its best with a local touch of Hawaii. Recipes include ingredient preparation tips, cooking times, and food arrangement tips.

Cooking Process:

In a large saucepot over medium high heat, combine stock, garlic, peppers, lemon grass and white parts of green onion. Bring to a boil. Reduce heat; simmer 2 minutes. Add fish, bring back to a boil. Reduce heat, simmer 3-4 minutes. Add tomatoes and patis. Cook until tomatoes are tender and fish is cooked through. For service; divide among serving bowls, garnish with green onions and lime juice. Serves 3-4.