Clean the Fish:
Select 500g of fresh fish such as snakehead (ca loc), basa, or catfish.
Remove scales, fins, and internal organs.
Rinse the fish thoroughly under cold water.
Use salt or lime juice to rub the fish, then rinse again to remove any lingering fishy smell.
Cut the fish into medium-sized pieces and set aside.
Prepare the Tamarind Paste:
Dissolve 2-3 tablespoons of tamarind paste in 1/2 cup of warm water.
Stir well and strain to remove seeds and fibers, keeping only the liquid.
Slice the Vegetables:
Cut 100g of pineapple into thin, bite-sized slices.
Quarter 2 medium-sized tomatoes.
Trim and slice 5-6 pods of okra into 1-2 inch pieces.
Peel and cut 1 stalk of taro stem (bac ha) into 4-5 inch pieces.
Rinse 100g of bean sprouts thoroughly and set aside.
Prepare the Aromatics:
Mince 2 tablespoons of shallots and garlic.
Finely chop fresh herbs like culantro (ngo gai) and rice paddy herb (rau om) for garnish.