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.