Vietnamese Sweet And Sour Soup Food

VIETNAMESE SWEET & SOUR SOUP WITH SALMON (CANH CHUA)

Steps:

• Bring a pot of water to a boil. Add the salmon to the boiling water and cook for 5 seconds. Take the salmon out and set aside. This will get rid of the unsavory fishy flavors in the salmon.
• Bring water and chicken stock to a boil. Add in the salmon, tamarind soup mix, fish sauce, celery, red pepper, green onions, tomatoes, canned pineapple, and okra. Cook for 5 minutes until the salmon is cooked through.
• Taste the soup and adjust the seasoning to your taste. Add some salt if it tastes bland. If it is too salty, add some sugar to balance it out.
• Top with cilantro and serve.

VIETNAMESE SWEET AND SOUR SOUP

Steps:

• Bring water or chicken stock* to a boil.
• Add tomato, pineapple juice and pineapple chunks and reduce heat to simmer for 5 minutes.
• Add shrimp, optional chili, lemon, sugar, and fish sauce and simmer 3-5 minutes or until shrimp is cooked.
• Add okra, bean sprouts and recao. Cover and remove from heat. Let stand 5 minutes.
• Salt to taste and garnish with scallions and cilantro.

VIETNAMESE SWEET & SOUR SOUP (CANH CHUA)

Steps:

• Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water. This process cleans the pork. Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
• Add the onion and simmer for 1.5 hours. Make sure to check every 30 minutes for impurities. Scoop away any you see.
• While the soup is simmering, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and let it simmer until the tamarind dissolves.You can help speed up the process by using the back of a spoon to crush the tamarind. Pour the tamarind through a fine mesh sieve into a small bowl. Set aside.
• After simmering the soup for 1.5 hours, add the pineapple and ginger to the soup. Simmer for another 20 minutes.
• Put the catfish in and simmer for another 10 minutes until it is cooked through.
• Lastly, add the vegetables and tamarind from step 3. Bring the soup to a boil and serve with a side of white rice. Make sure to taste the soup for seasoning and add more salt if it tastes bland.

VIETNAMESE SWEET & SOUR SHRIMP SOUP WITH PINEAPPLE (CANH CHUA TOM NAU THOM)

Steps:

• Prep the ingredients: Devein the shrimp by inserting a toothpick underneath the vein and between the shells. Pull up to remove. Give the shrimp a quick rinse, if needed. Peel and finely dice the garlic cloves. Cut the pineapples into small bite-size chunks. If using large okra, halve at a diagonal. Otherwise, leave okra whole. Quarter the tomatoes. Set everything aside.
• In a medium-size pot, heat oil on medium-high. Add garlic and fry until golden brown. Set aside half of the fried garlic for garnish. Add chicken stock to the pot with the remaining garlic and bring the pot to a boil.
• Add tamarind pulp to a mesh strainer and lower it into the stockpot. Use the back of a spoon to help push the pulp through the strainer. Discard remains.
• Season stock with salt, fish sauce, and sugar to taste.
• Add shrimp. When shrimp start to turn color, add okra and pineapple. Cook for 1-2 minutes. Lastly, add tomatoes and immediately turn off the heat.
• Garnish soup with fried garlic from earlier, Thai chili peppers, and either rice paddy herbs, Thai basil, culantro, or cilantro. Serve with steamed rice and one of the following traditional Vietnamese protein dishes for a complete meal.

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.

MAI LOAN-BASS'S VIETNAMESE SWEET-AND-SOUR SOUP

Steps:

• Rub the two garlic cloves with oil and roast in a shallow pan at 400 degrees until golden, about 15 minutes. Cool, then peel, mince and set aside.
• In a saucepan, heat the chicken stock with the vinegar, sugar and oyster or fish sauce. Just before it reaches the boiling point, add the onion, carrot, bamboo shoots, zucchini and shrimp. Simmer until the shrimps turn pink and are cooked, about three to five minutes.
• Place the raw bean sprouts in four warm soup bowls and add the hot soup. Garnish with mint leaves, roasted garlic and sliced chili pepper. Season with black pepper to taste.