Vietnamese Fishermans Soup Recipes
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 HOT AND SOUR SOUP
This recipe was posted on the box of rice noodles, and I'm posting here so I don't lose it. It's slightly modified for our taste.
Provided by PanNan
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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