Vietnamese Fishermans Soup Recipes

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VIETNAMESE FISHERMAN'S SOUP



Vietnamese Fisherman's Soup image

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

1/2 pound boneless, skinless salmon, cut into bite-size pieces
1/4 pound bay scallops, muscles removed
1 tablespoon vegetable oil
1 teaspoon ground-chile paste
1 teaspoon minced garlic
5 cups homemade or canned low-sodium chicken stock, skimmed of fat
2 ripe tomatoes (1 pound), cored and cut into 1/2-inch dice
2 cups diced fresh pineapple
1/2 medium onion, sliced lengthwise 1/4 inch thick
2 tablespoons Asian fish sauce
1/4 cup sugar
1/4 teaspoon salt
1/4 cup fresh lime juice
3 scallions, white and light-green parts only, cut diagonally 1/4 inch thick
2 cups bean sprouts
2 tablespoons chopped sweet basil
2 tablespoons chopped cilantro
2 tablespoons Fried Shallots, optional

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



Vietnamese Fisherman's Soup image

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

1/4 lb medium raw shrimp, peeled and deveined
1/3 lb boneless skinless salmon, cut into bite size pieces
1/4 lb scallops
boiling water
1 tablespoon vegetable oil
1 teaspoon ground chili paste
1 teaspoon minced garlic
5 cups unsalted chicken stock or 5 cups low sodium chicken broth
2 medium tomatoes, cut into thin wedges
2 cups freshly cut pineapple chunks
1/2 medium onion, cut into thin wedges
2 tablespoons fish sauce
3 tablespoons sugar
1/4 teaspoon salt
2 tablespoons tamarind pulp, soaked in
1/3 cup hot water, and pushed through a sieve
4 tablespoons fresh lime juice
2 cups bean sprouts
1 tablespoon chopped fresh rice paddy herb or 1 tablespoon saw-leaf herb (this ingredient gives the soup it's 'sour' flavor)
1 tablespoon chopped fresh Thai basil
2 tablespoons fried shallots, for garnish (instructions follow)
1 cup vegetable oil, for frying shallots

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



Vietnamese Hot and Sour Soup image

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

4 ounces rice noodles, cooked, rinsed and drained as directed on package
5 cups chicken broth or 5 cups vegetable broth
2 stalks lemongrass, crushed and thinly sliced diagonally (use only bottom third to half of the stalk)
1 cup shiitake mushroom, sliced (or button mushrooms)
1/2 cup onion, thinly sliced
1/2 lb medium shrimp, cleaned and deveined
1 tablespoon fish sauce (or slightly more to taste)
2 1/2 tablespoons fresh lime juice
1 cup fresh bean sprout, trimmed and rinsed
2 green onions, thinly sliced
2 fresh jalapeno chilies, seeded and thinly sliced
2 tablespoons fresh cilantro, roughly chopped
2 tablespoons fresh basil, roughly chopped

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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