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Vietnamese Lamb and Pineapple Soup Recipe

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Vietnamese Lamb and Pineapple Soup
  • Recipe Servings: 4
  • Cook Time:

Lamb pasandas, pineapple bits, fish sauce, stock and added spices come together in a soupy delight.

Ingredients of Vietnamese Lamb and Pineapple Soup

  • 350 gm lamb pasandas
  • 1 Tbsp fish sauce
  • 1 tsp sugar
  • 3 tsp garlic paste
  • 2 Tbsp chopped spring onions
  • Salt and pepper
  • 6 Tbsp diced pineapple slices
  • 3 Tbsp oil
  • 3 sliced onions
  • 2 tsp extra sugar
  • 60 ml extra fish sauce
  • 2 Tbsp chopped coriander
  • 1 liter stock
  • 4 tomatoes - skinned, deseeded and quartered

How to Make Vietnamese Lamb and Pineapple Soup

  1. Combine meat, fish sauce, sugar, garlic, spring onions and seasoning in a bowl.
  2. Allow it to marinate for 2-3 hours.
  3. Heat half the oil. Brown the meat in batches. Remove from the pan.
  4. Heat remaining oil in the same pan.
  5. Slice 350 gm of lamb pasandas into thin shreds.
  6. Add onions and cook until soft.
  7. Add extra sugar, fish sauce, coriander, stock, tomatoes and pineapple to it.
  8. Mix it with 2 Tbsp of sliced spring onions.
  9. Pour on 1 Tbsp of fish sauce and 1 tsp of sugar pan with the fried lamb.
  10. Simmer for 5 minutes.
  11. Serve immediately with a salad.

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