Vietnamese Lamb and Pineapple Soup Recipe

 
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Vietnamese Lamb and Pineapple Soup
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

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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