Greetings friends of Foodie Bee Hive, I’m @mich.brmey. Today, I’m taking a detour from my favorite fish recipe to bring you an Asian classic, pan fried eggs with pineapple soup.

This dish is originally from Vietnam. So, If you are in Vietnam, you can always find these dishes along with many others in restaurants specializing in home-cooked dishes.

There are many types of this soup made with different bases ingredients and vegetables. For this recipe, I made with fish, pineapples, tamarind, tomatoes and fried egg. Well, Pineapple taste great either fresh or cooked.

Tamarind paste can be hard to find but they are so worth the effort to track down. They impart a unique sour and sweet flavor to this dish. If you can not find it in your local you can also go to Asian grocery stores. They are mostly available at there. Now, let’s cooking together!

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Ingredients ✍️

• 4 garlic cloves (peel and chop finely)
• 2 tablespoons of oil
• 1 catfish (can use other fish besides catfish)
• 50 grams tamarind paste
• 3 eggs

Soup Seasonings 🧂

• 1/2 tablespoons fish sauce
• 2 tablespoons of sugar
• 1 tablespoon chicken powder
• 1/2 tablespoon of salt

Vegetables

• Wax gourd
• 1 Pineapple 🍍
• large tomatoes 🍅 (200 grams)
• Basil leaves
• Rice paddy herb
• Culantro

Dipping sauce ( optional )

• Fish sauce
• Fresh red chili 🌶

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Instructions

Fry eggs: In a small nonstick pan over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 2 to 3 minutes more, until yolk is slightly set. Remove from pan and set it a side.

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Fry garlic: Smash the garlic cloves and then finely chop. Transfer the chopped garlic into a pan. Add the oil. Stir-fry the garlic over Medium heat until it's lightly golden, approximately 3-4 minutes. Turn off the heat. Stir the garlic in the hot oil for another minute or two allowing it to turn completely golden.

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Cook fish: Cut the fish to desired sizes, drop into a bowl and pour almost-boiled water on them. Wash off the slimy-outer skin and transfer into a clean bowl with water. Add about 4 cups of water in a pot and boil then reduce heat to a low simmer. Cook for 10 minutes. Occasionally, use a mesh or small spoon to scoop out the bubbles from soup.

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Prepare pineapples 🍍: cut the whole pineapple and wash it with clean water then set it aside.

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After it boiled add the pineapple into the pot

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Seasoning: Seasoning with fish sauce, chicken powder, sugar, tamarind paste and salt.

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Prepare and cook the Wax gourd: Wash the Wax gourd. Remove the green skin. Cut into 3-inch pieces. Place the Wax gourd in a pot. Reduce heat and simmer for approximately 5 minutes, until the Wax gourd is tender.

Stir it well!

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Add tomatoes 🍅

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Add fried eggs: After the Wax gourd and tomatoes are tender, bring the cooked eggs into the soup as a topping.

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Add fried Garlic: transfer our fried Garlic into the pot when the fish is cooked. We stirred it all over the pot.

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Prepare Rice paddy herb and Culantro: take all part of Rice paddy herb and Culantro, washed and cut on the diagonal into 2-inch pieces.

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Prepare Basil leaves and chili: take only fresh Basil leave, we wash Basil leaves and chili well and then put it on one plate.

Now, our soup is done. Add some herb like Basil leaves and Rice paddy herb on top of the bowl.🍲

It’s Vietnamese sour catfish soup with a deeply flavored homemade tamarind paste and a delicious herb as toppings. Catfish has a sweet and mild taste with a moist, firm texture. Farm-raised catfish is a good source of protein.

We've added fresh pineapple to this sweet-and-sour Vietnam soup. Enjoy it as a dinner or as a sunny day lunch.💛