{"id":6340,"date":"2019-05-24T00:00:00","date_gmt":"2019-05-24T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/%e0%bb%81%e0%ba%81%e0%ba%87%e0%ba%aa%e0%ba%bb%e0%bb%89%e0%ba%a1%e0%ba%9b%e0%ba%b2-sour-fish-soup\/"},"modified":"2024-10-22T22:35:43","modified_gmt":"2024-10-22T22:35:43","slug":"%e0%bb%81%e0%ba%81%e0%ba%87%e0%ba%aa%e0%ba%bb%e0%bb%89%e0%ba%a1%e0%ba%9b%e0%ba%b2-sour-fish-soup","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/%e0%bb%81%e0%ba%81%e0%ba%87%e0%ba%aa%e0%ba%bb%e0%bb%89%e0%ba%a1%e0%ba%9b%e0%ba%b2-sour-fish-soup\/","title":{"rendered":"\u0ec1\u0e81\u0e87\u0eaa\u0ebb\u0ec9\u0ea1\u0e9b\u0eb2 \/ Sour fish soup"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n\u2022\u00a0\u00a02 C water<br \/>\n\u2022\u00a0\u00a01 C loosely packed sour wind leaf vegetable (bai som lom) leaves torn from the vine (or substitute tamarind leaves or 4 tablespoons of tamarind juice or 4 kaffir lime leaves and 1 tablespoon of white vinegar)\u00a0<br \/>\n\u2022\u00a0\u00a01 stalk lemongrass, cut to 10 cm (4 in) length and bruised roughly to release flavour\u00a0<br \/>\n\u2022\u00a0\u00a01 t salt\u00a0<br \/>\n\u2022\u00a0\u00a01 chilli<br \/>\n\u2022\u00a0\u00a01 C fish, chopped in 4 cm (1\u00bd in) pieces; big river fish is best\u00a0<br \/>\n\u2022\u00a0\u00a01 small tomato (or half a large one), deseeded and cut into eighths<br \/>\n\u00a0<strong>To finish<\/strong>\u00a0<br \/>\n\u2022\u00a0\u00a01 stem basil (pak i tou Lao)\u00a0<br \/>\n\u2022\u00a0\u00a01 spring onion, greens only\u00a0<br \/>\n\u2022\u00a0\u00a01 T fish sauce<\/p>\n<p><strong>Method<\/strong><br \/>\n1.\u00a0In a small pot, bring the water and vine leaves to the boil and simmer for 5 minutes. Add the salt, chilli and bruised lemongrass. Simmer.<br \/>\n2.\u00a0Add the fish pieces and bring back to the boil. Lower the heat and simmer the fish for 10 minutes or until tender. Add the sliced tomato.<br \/>\n3.\u00a0Slice the spring onion greens and basil leaves about 2 cm (\u00be in) long.\u00a0<br \/>\n4.\u00a0Add the sliced spring onion and basil plus 1 tablespoon of fish sauce to the soup; stir and simmer for 1 more minute. Taste and adjust seasonings to your own preference.\u00a0<br \/>\n5.\u00a0Transfer the soup to a bowl and serve.<\/p>\n<p>Information from <a href=\"Food from Northern Laos\">Food from Northern Laos<\/a> ( The boat Landing Cookbook )<br \/>\nVideo by:<a href=\" Kimyee Ros Cooking\"> Kimyee Ros Cooking<\/a><\/p>\n","protected":false},"template":"","format":"standard","story-type":[250,247],"type-of-story":[269],"class_list":["post-6340","story","type-story","status-publish","format-standard","hentry","story-type-seafood-fish","story-type-vegetable-dishes","type-of-story-text-story-en"],"acf":{"pkl_story_headline":"A sour soup is a great accompaniment to fried pork ribs and similar dishes. This one uses sour wind leaf as the souring agent, but it can also be made using lime juice, young tamarind leaves or the juice from soaking tamarind pulp.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6345,"pkl_story_video":"","pkl_story_image_credits":"Kees sprengers (\u0e9b\u0eb6\u0ec9\u0ea1\u0eaa\u0eb9\u0e94\u0ead\u0eb2\u0eab\u0eb2\u0e99\u0e82\u0ead\u0e87\u0ec0\u0eae\u0eb7\u0ead\u0e99\u0e9e\u0eb1\u0e81\u0e97\u0ec8\u0eb2\u0ec0\u0eae\u0eb7\u0ead)","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[247,250]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"acf:term":[{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/250"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/247"},{"embeddable":true,"taxonomy":"type-of-story","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story\/269"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6340"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6340"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=6340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}