Tulip Premium Pork Luncheon Meat and sour soup

• 40 min
• 4 persons

Ingredients

• 340 g Tulip Premium Pork Luncheon Meat 40% less sodium
• 150 g Chinese silver fish meat
• 1 tbsp Fried red onion
• 20 g Vietnamese coriander
• 1 tsp Turmeric
• 1 bunch River leaf creeper
• 2 tbsp Lemon grass
• 2 Chilies
• 20 g Cilantro
• 2 Tomatoes
• 0.25 Pineapple
• 1 tsp Seasoning
• 0.5 tsp Ground pepper
• 1 tsp Fish sauce
• 1 tbsp Sugar
• 1 liter Water
• Cooking oil

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Instructions

Food Preparation:

• Grate the Tulip Premium Pork Luncheon Meat
• Chop the Vietnamese Coriander and lemon grass
• Beat the river leaf creeper
• Cut the cilantro into 2 cm pieces
• Cut the chili diagonally
• Cut the tomatoes into 8 pieces in the direction from the top to the bottom
• Cut the pineapple into thin strips

Mix the Tulip meat with Chinese silver fish meat, Vietnamese coriander, seasoning, pepper and fish sauce until it sticks well together.

Heat oil in a pot, add lemon grass, pineapple and tomatoes, then stir.

Add 1 liter water. Boil the soup. Use the tablespoon to take the meat/fish ball, then put it in the boiling soup. Let it boil for 5 minutes. Add river leaf creeper. Season the soup with 2 tablespoons fish sauce, 1 tablespoon sugar, ½ tablespoon seasoning. Turn off the fire. Add cilantro and chili.

Serve with rice, fish sauce and chili.

Tip

Serve for dinner.