Here's my particular method for making Sweet and Sour Fish Soup. This is a popular Vietnamese dish, and the original uses Fish Sauce instead of the Soy Sauce I have listed below.

I made it the other day, and it was an instant hit . The recipe will make enough for about 8-10 people, so make sure you have a big pot. Or half the recipe if you're only serving 4-5. Also, make sure you eat the soup pretty quickly. It tastes best fresh off the stove. It takes about an hour to chop the vegetables, and probably 15 minutes to cook everything.

Ingredients

- 2 tbsp of vegetable oil
- 8 cups of water (this level will rise as ingredients are added)
- 2 lbs meaty fish fillets - cut into 1" width strips
- 2 tbsp tamarind pulp, apple cider vinegar or lime juice (whichever of the 3 you have in the kitchen)
- 2 medium carrot, sliced into small pieces
- 1 sweet potatoe, sliced into small pieces
- 1 celery stick, chopped
- 1 small Chinese white cabbage, chopped and/or
- 2 red bell peppers, sliced int 1/8" x 1" strips
- 24 ozs okra, about 2 cans if not using fresh
- 3/4 lbs soybean sprouts
- 1 medium onion, chopped
- salt and pepper (to taste, add laste)
- 2 tbsp soy sauce
- 2 tbsp sugar
- 6 sprigs Vietnamese mint, regular mint or basil (depends on taste)
- 1 small red chili, seeded (optional)
- 1 big pot, and 1 other pot

Method:

1. Cut the fish into thick slices. Set aside.
2. cut, and saute the okra in a little oil until it starts "roping". set aside and turn off the heat.
3. Add the water, vinegar, soy sauce, and sugar to a separate pot. Add all the ingredients separately, and taste as you add each one. Vary the amount of each ingredient according to your taste buds.
4. Add the flavored water to the okra. Add the sweet potatoes and carrots to the water. Turn the heat on high and once the water starts boiling, turn the heat down to medium-low.
5. In your now empty pot, wipe it out, and add the oil. Add the onion, bell peppers, and celery. Saute until the onion is soft and translucent. Add the chili at this stage if you are using it.
6. Add all the vegetables to the water, and turn the soup on medium. If you are cooking the soup ahead and you want it to sit for a few minutes, turn the soup on low.
7. About 15 minutes before you want to serve the soup, add the fish and cover the pot.
8. About 5 minutes before you serve the soup, add the mint leaves and the soy bean sprouts. You want the sprouts to be a little crunchy while you eat them.

This is a colorful, fun soup. Serve in big bowls. You can vary the recipe by adding less vegetables or adding different ones. I like using dark leafy greens or root type vegetables.