VIETNAMESE FISHERMAN'S SOUP
You can use any kind of seafood you like in this sweet-and-spicy soup, which is special enough for a dinner party.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 18
Steps:
- Blanch salmon in boiling water for 10 to 20 seconds. Lift out; drain in a colander. Blanch scallops for 10 seconds; drain.
- Heat oil in a small stockpot over medium heat. Add chile paste and garlic. Cook until fragrant, about 10 seconds. Add stock, cover, and bring to a boil. Reduce heat to medium; stir in salmon and scallops, tomatoes, pineapple, onions, fish sauce, sugar, salt, and lime juice. Cook just until seafood is cooked through, about 3 to 5 minutes. Remove from heat, stir in scallions, bean sprouts, basil, and cilantro. Divide among 8 soup bowls, garnish with Fried Shallots, if desired, and serve immediately.
VIETNAMESE FISHERMAN'S SOUP
Posted for a request, this recipe is from 'The Best of Vietnamese & Thai Cooking' by Mai Pham. I haven't tried this recipe yet, the description in the book says it's spicy, sour and a little sweet. Prep and cook times are approximate.
Provided by Hey Jude
Categories Vietnamese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Bring water to a boil in a medium pot.
- Using a strainer with a long handle, blanch all seafood for about 10-20 seconds (this removes impurities and keeps the chicken stock clear when you add the seafood later); set seafood aside.
- Discard water and wipe the pot dry; add the oil and heat over moderate heat; add the chili paste and garlic and allow to sizzle until fragrant, about 10 seconds.
- Add the chicken stock and bring to a boil; add the seafood, tomatoes, pineapple, onion, fish sauce, sugar, salt, tamarind and lime juice; cook until seafood is just done, about 3-5 minutes.
- Remove from heat and add bean sprouts and herbs; garnish with fried shallots and serve piping hot.
- Fried shallots: line a cookie sheet with paper towels and spread thinly sliced shallots on top (use about a cup of shallots); let sit for 15-20 minutes to air dry (makes the shallots crispier); heat the oil in a skillet over low heat; add the shallots and and stir them so they don't tangle; fry the shallots until golden, about 5 minutes and with a slotted spoon, remove and drain them on paper towels.
- When shallots are cool, transfer to a glass jar with a tight-fitting lid and they'll keep at room temperature for 2 weeks.
VIETNAMESE SEAFOOD VOLCANO SOUP
This is called volcano soup because it is usually served in a volcano hot pot at Vietnamese restaurants, but it's just as good straight out of the wok.
Provided by Maos Mama
Categories Vietnamese
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a wok.
- Lightly brown garlic and shallots.
- Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar.
- Blend well, then simmer for 2-3 minutes.
- Add stock with tamarind juice or lime juice. Bring to a boil.
- Add seafood and wine to stock. Bring back to boil.
- Cover and simmer for 3-4 minutes until mussel shells have opened. Discard any that remain closed after cooking.
- Taste soup and adjust seasoning to your liking with salt & pepper.
- Garnish with cilantro leaves and serve hot.
AUTHENTIC PHO
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 9h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g
VIETNAMESE CHICKEN NOODLE SOUP
Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd
Provided by user Kiljaan
Categories Lunch, Supper
Time 45m
Number Of Ingredients 24
Steps:
- Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
- In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
- Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
- Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
- To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.
Nutrition Facts : Calories 442 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
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