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.
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Pasang786Pakharen Tanang
[email protected]This soup is the perfect comfort food. It's warm, flavorful, and filling.
Konia Mdhluli
[email protected]This soup is a bit too sour for my taste. I would recommend using less tamarind paste.
Brandon Box
[email protected]I'm allergic to fish, so I substituted tofu in this recipe. It turned out really well!
Bheki Maphosa
[email protected]This soup was just okay. It wasn't bad, but it wasn't anything special either.
suhayr musa
[email protected]I'm not sure what went wrong, but my soup turned out bland and flavorless. I followed the recipe exactly, so I'm not sure what happened.
FRAN JULIE
[email protected]This soup is a great way to use up leftover fish. It's also a very affordable meal to make.
Abodunrin G.O.
[email protected]I would definitely recommend this recipe to anyone who loves Vietnamese food or is looking for a new and exciting soup to try.
haniye khayeri
[email protected]This soup was a hit with my family! Everyone loved the unique flavor and the fact that it was so healthy.
Raja Shahid
[email protected]This soup is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and authentic Vietnamese soup.
Ram Mandal
[email protected]I'm not a big fan of fish, but I really enjoyed this soup. The broth was so flavorful and the fish was cooked perfectly.
Abdul Jabbar
[email protected]This soup is perfect for a cold winter day. It's hearty and flavorful, and it really warms you up.
MdAhad Bai
[email protected]Loved the unique flavor of this soup! The lemongrass and ginger really shine through.
Amon Banda
[email protected]The recipe was easy to follow and the soup turned out great! I added some extra vegetables to make it even more nutritious.
Abnish Yadav
[email protected]This soup was a bit too spicy for my taste, but overall it was still very good. I would recommend using less chili peppers if you don't like spicy food.
kim meso
[email protected]I've tried many Vietnamese soups in my life, but this one takes the cake. The broth was so flavorful and the fish was cooked to perfection. Highly recommend!
contemporary psc
[email protected]This soup was an absolute delight! The flavors were incredibly rich and complex, and the fish was cooked perfectly. I will definitely be making this again.