Rinse fish fillet, dry and cut into squares.
Blanch (scald) tomatoes, remove skin and cut into quarters.
Remove the skin from the pineapple, cut two slices into small pieces and cut into eighths.
Remove peel from half of the onions and cut into narrow strips.
Rinse leeks, clean celery stalks and cut all together to about 2 cm in length.
Rinse and drain the soy germs.
Dissolve tamarind in 4 tbsp hot water, strain and remove seeds.
In a saucepan, simmer the tomatoes, water, onions, pineapple, leeks, tamarind and celery for about ten minutes. Add salt, fish fillet, soy germ, sugar, oil, half of nuoc mam sauce, pepper and half of peppers (cut into small pieces). Do everything for another 5 min.
Dressing: Pour the soup on the spot into the soup bowl, sprinkle with basil and bring to the table. Place the soup bowl in the middle of the table and arrange the four rice bowls with spoons and chopsticks. Serve a dessert bowl with the remaining nuoc mam sauce and chopped peppers.
Drinks: Herbal tea
Tips: Fish and soy germ should be cooked only in the last 5 min. In this way, the fish will not decompose and the soy germs will retain vitamins and nutrients. To increase the aroma of the soup, you can fry the fish fillet with finely chopped onions until yellow-brown.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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