Vietnamese Hot And Sour Soup Food

VIETNAMESE HOT AND SOUR SOUP

Steps:

• In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. Turn heat to medium, add garlic, and mushrooms.
• Saute until mushrooms are just tender, about 3-4 more minutes. Add tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
• Add stock and soy sauce (optional). Add tofu and tamarind paste ( or lime juice). Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
• Serve in a bowls with chopped cilantro and chives and chili flakes.
• Serves 2 for dinner or 4 as a starter.

VIETNAMESE HOT AND SOUR SOUP

Steps:

• Soak the shiitake mushrooms for 20 minutes in just-boiled water, then cut into thin slices.
• Wash the bamboo shoots with water then soak in just-boiled water for 15 minutes. Drain and set aside.
• Prep all your other ingredients.
• Add the chicken stock, water, shiitake mushrooms and ginger to a pot on medium high and bring to the boil.
• Once the water is boiling, add the chicken and cook with the lid partially on for 4 - 6 minutes or until cooked. If the water is boiling too vigorously turn it down to medium - low.
• Once the chicken is done, take it out and let it cool in a covered bowl (Note 1). Then shred the chicken in to small pieces.
• Add the bamboo, tofu, salt, pepper, sugar, white vinegar and fish sauce. Cook with the lid partially on for another 5 minutes on medium low.
• Add the beaten egg slowly to the pot while gently stirring it with a spoon.
• In a small bowl, combine the cornstarch and cold water. Then add it to the pot and stir it into the soup.
• Add the chicken back into the soup and let it come to the boil.
• Check the seasoning, sourness and consistency of your soup (Note 2)
• Garnish and serve.

VIETNAMESE SPICY & SOUR SOUP

Steps:

• Whisk tamarind with 80 ml water and set aside.
• Dust shrimp with cornstarch. Heat 30 ml/2 tbsp of oil in large frying pan over medium heat and stir-fry shrimp just until pink, 2-3 minutes. Remove from heat and set aside.
• In large saucepan, heat stock and tamarind juice over medium heat. Add celery, pineapple, tomato, okra, ginger, garlic and chilies; bring to a boil. Reduce heat to low; add sprouts. Stir in fish sauce, sugar and salt.
• Heat remaining 15 ml/1 tbsp oil in frying pan and stir-fry shallots until golden, taking care not to burn, about four minutes.
• Add shrimp to soup, stirring to combine. Remove from heat and serve, garnished with shallots and fresh cilantro. Serves 6-8.
• Note: Try to use fresh pineapple, not canned, for this dish. It makes all the difference.

VIETNAMESE HOT AND SOUR SOUP

Steps:

• In a large pot, bring broth, lemongrass, mushrooms, and onion to a boil.
• Add shrimp, fish sauce and lime juice to the pot.
• Cook until shrimp is opaque (1 - 2 minutes).
• Add rice noodles and heat another minute.
• Serve in soup bowls with garnishes as desired.

SPICY VIETNAMESE BEEF AND NOODLE SOUP

Steps:

• Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.
• Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.
• Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.
• Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.
• *Available at Asian markets and some supermarkets nationwide.

CHINESE SPICY HOT AND SOUR SOUP

Steps:

• Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
• Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
• Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
• Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.