Vietnamese Seafood Volcano Soup Recipes
VIETNAMESE SEAFOOD NOODLE SOUP (HU TIEU NAM VANG)
A combination of white springy vermicelli covered with clear seafood pork broth.
Provided by Lene
Time 20m
Yield 2 Servings
Number Of Ingredients 19
Steps:
- Toss Ingredient A into a pot and set to boil, skim off any scums that floating on the pot. Add Ingredient B into the pot and let simmer for 60 minutes under low heat.
- Continue to simmer the broth for another 60 minutes. Remove pork loin from the pot and soak with cold water for 10 minutes, rinse dry then cut into thin slices.
- Turn off the heat and strain the broth thru a strainer while transferring the soup into a new pot. (Adjust the taste of broth by adding additional salt and rock sugar if needed.)
- Heat up a pan with cooking oil, add Ingredient C into the pan and light saute until turn golden brown, set aside for later use.
- Heat up a pot with water and cook the rice noodle for 3 minutes, let chill under running tap water then rinse dry. Continue by boiling the remaining Ingredient D in the same pot for 2 minutes,
- Place rice noodle on each bowl as the base ingredient. Arrange shrimp, pork slices, fish ball and caramelized shallot garlic on top. Pour a hearty amount of broth into the bowl then sprinkle Ingredient E as garnishment. Ready to serve.
Nutrition Facts : Calories 300, Fat 13g, Sodium 825, Sugar 3g, Carbohydrate 23g, Protein 21g
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.
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.
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