Mai Loan Basss Vietnamese Sweet And Sour Soup Recipes

VIETNAMESE SWEET & SOUR SOUP (CANH CHUA)

Steps:

• Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water. This process cleans the pork. Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
• Add the onion and simmer for 1.5 hours. Make sure to check every 30 minutes for impurities. Scoop away any you see.
• While the soup is simmering, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and let it simmer until the tamarind dissolves.You can help speed up the process by using the back of a spoon to crush the tamarind. Pour the tamarind through a fine mesh sieve into a small bowl. Set aside.
• After simmering the soup for 1.5 hours, add the pineapple and ginger to the soup. Simmer for another 20 minutes.
• Put the catfish in and simmer for another 10 minutes until it is cooked through.
• Lastly, add the vegetables and tamarind from step 3. Bring the soup to a boil and serve with a side of white rice. Make sure to taste the soup for seasoning and add more salt if it tastes bland.

MAI LOAN-BASS'S VIETNAMESE SWEET-AND-SOUR SOUP

Steps:

• Rub the two garlic cloves with oil and roast in a shallow pan at 400 degrees until golden, about 15 minutes. Cool, then peel, mince and set aside.
• In a saucepan, heat the chicken stock with the vinegar, sugar and oyster or fish sauce. Just before it reaches the boiling point, add the onion, carrot, bamboo shoots, zucchini and shrimp. Simmer until the shrimps turn pink and are cooked, about three to five minutes.
• Place the raw bean sprouts in four warm soup bowls and add the hot soup. Garnish with mint leaves, roasted garlic and sliced chili pepper. Season with black pepper to taste.