Vietnamese Hot Sour Soup Recipes

VIETNAMESE HOT AND SOUR SOUP

Steps:

• Soak the shiitake mushrooms for 20 minutes in just-boiled water, then cut into thin slices.
• Wash the bamboo shoots with water then soak in just-boiled water for 15 minutes. Drain and set aside.
• Prep all your other ingredients.
• Add the chicken stock, water, shiitake mushrooms and ginger to a pot on medium high and bring to the boil.
• Once the water is boiling, add the chicken and cook with the lid partially on for 4 - 6 minutes or until cooked. If the water is boiling too vigorously turn it down to medium - low.
• Once the chicken is done, take it out and let it cool in a covered bowl (Note 1). Then shred the chicken in to small pieces.
• Add the bamboo, tofu, salt, pepper, sugar, white vinegar and fish sauce. Cook with the lid partially on for another 5 minutes on medium low.
• Add the beaten egg slowly to the pot while gently stirring it with a spoon.
• In a small bowl, combine the cornstarch and cold water. Then add it to the pot and stir it into the soup.
• Add the chicken back into the soup and let it come to the boil.
• Check the seasoning, sourness and consistency of your soup (Note 2)
• Garnish and serve.

VIETNAMESE HOT AND SOUR SOUP

Steps:

• In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. Turn heat to medium, add garlic, and mushrooms.
• Saute until mushrooms are just tender, about 3-4 more minutes. Add tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
• Add stock and soy sauce (optional). Add tofu and tamarind paste ( or lime juice). Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
• Serve in a bowls with chopped cilantro and chives and chili flakes.
• Serves 2 for dinner or 4 as a starter.

VIETNAMESE HOT AND SOUR SOUP

Steps:

• 1. Add oil to large pot. Saute the shallots for 2 minutes. Add the garlic and saute 1 minute. Add the mushrooms and cook about 4 minutes. Add the crushed tomatoes, and stock. Bring to a boil.
• 2. Stir in the brown sugar, sambal oleck, rice vinegar and Tamarind paste. Add the tofu. Reduce heat and simmer for 3 minutes. Taste and adjust the seasonings adding salt or more vinegar to taste.
• 3. Ladle into bowls and top with cilantro and scallions

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.

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.