Instructions: Prepare the rice: Boil rice with about 2 cups of water for 20 to 30 minutes (pot tightly covered) and set aside when done.

In a bowl, mix the scallion, black pepper, and 1 tablespoon of nuoc mam, then toss in the fish strips and let marinate for 15 minutes.

In another bowl, stir the tamarind concentrate into the hot water and let sit until ready to use.

In a large saucepan, bring the stock to a boil, then stir in the tamarind, the tomato wedges, the sliced chiles, and 3 tablespoons of nuoc mam. Simmer for 3 minutes, then add the okra and fish. Simmer until the fish is done - about 3 minutes.

Remove from heat and stir in the bean sprouts, cilantro, and chile oil. Spoon rice portions equally into the bowls, then ladle the soup over each one and top with the lime wedges.

Serve piping hot to 6 people as a first course or to 2 to 3 people as a meal.

Comments: Visually beautiful, with red, dark green, and white cut shapes in a tamarind-dark broth; in taste, sour piquant offset by sweet fish and earthy okra - its a sensational soup: appetite stimulating and totally, totally satisfying at the same time.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.