Vietnamese Chicken And Pineapple Soup Recipes

VIETNAMESE SWEET AND SOUR SOUP

Steps:

• Bring water or chicken stock* to a boil.
• Add tomato, pineapple juice and pineapple chunks and reduce heat to simmer for 5 minutes.
• Add shrimp, optional chili, lemon, sugar, and fish sauce and simmer 3-5 minutes or until shrimp is cooked.
• Add okra, bean sprouts and recao. Cover and remove from heat. Let stand 5 minutes.
• Salt to taste and garnish with scallions and cilantro.

VIETNAMESE CASHEW PINEAPPLE CHICKEN

Steps:

• Preheat the oven to 150C (300F) and spread the coconut evenly onto a tray. Toast the coconut for 10 minutes until golden. Remove from the tray immediately to prevent burning and set aside.
• Increase the heat to 180C (350F) and roast the cashews for 15 minutes until deep golden.
• In a wok, pour the oil to heat up.
• Drop the onion and garlic (and chillies if using) onto a running Thermomix® at speed 4, about 5 seconds.
• Stir fry for 2 minutes, then remove from the pan.
• Meanwhile, put the peppers into the Thermomix® and chop speed 4 about 10 seconds or until it's the size you want.
• Add the chicken and the peppers to the wok, and cook until the chicken is light brown. Add the onion back in to the wok, then add the fish sauce, sugar and pineapple and heat through for about 2 minutes.
• Blitz the spring onion on Turbo to chop.
• Toss the cashews through the food in the wok, then serve and scatter the toasted coconut and spring onion over the top.
• Serve with rice or Asian vegetables.
• Preheat the oven to 150C (300F) and spread the coconut evenly onto a tray. Toast the coconut for 10 minutes until golden. Remove from the tray immediately to prevent burning and set aside.
• Increase the heat to 180C (350F) and roast the cashews for 15 minutes until deep golden.
• In a wok, pour the oil to heat up.
• Chop the onions, garlic and chillies. While you're at it, chop the peppers roughly and spring onions finely. Make sure the chicken is evenly diced.
• Add the onion, garlic and chillies if using to the wok.
• Stir fry for 2 minutes, then remove from the pan.
• Add the chicken and the peppers to the wok, and cook until the chicken is light brown. Add the onion back in to the wok, then add the fish sauce, sugar and pineapple and heat through for about 2 minutes.
• Toss the cashews through the food in the wok, then serve and scatter the toasted coconut and spring onion over the top.
• Serve with rice or Asian vegetables.

VIETNAMESE SOUR SOUP (CANH CHUA)

Steps:

• Heat up a pot of water and bring it to a boil.
• Meanwhile, add 3 tbsp oil to a saucepan and brown the garlic on low heat for 5 minutes or until golden. Set aside for later.
• With the water boiling, season it with the tamarind powder, chicken bouillon powder, sugar and fish sauce. Bring the heat to a simmer as you prepare the fresh ingredients.
• Chop the pineapple into 4cm (1.6") long chunks.
• Cut the elephant ear plants into 4cm (1.6") long segments by slicing diagonally.
• Cut the okra in half using a diagonal slice.
• Cut the tomatoes into thick wedges.
• Finely chop the rice paddy herb and sawtooth coriander.
• Heat up a wok on high heat and add 4 tbsp oil in. Lower the heat to medium and brown the garlic for 30 seconds.
• Turn the heat back to high and add the fish steaks in to sear on both sides for 3 minutes each side.
• Bring the pot of seasoned water back to a boil and pour the fish and garlic in.
• Add the pineapple, elephant ear plant, okra, tomatoes and browned garlic to simmer for 10 minutes.
• Serve as is garnished with fried garlic, rice paddy herb and sawtooth coriander. Pour a small dish of fish sauce to use as a dip!

VIETNAMESE-STYLE CHICKEN CURRY SOUP

Steps:

• Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
• Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
• Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.

VIETNAMESE SWEET & SOUR SHRIMP SOUP WITH PINEAPPLE (CANH CHUA TOM NAU THOM)

Steps:

• Prep the ingredients: Devein the shrimp by inserting a toothpick underneath the vein and between the shells. Pull up to remove. Give the shrimp a quick rinse, if needed. Peel and finely dice the garlic cloves. Cut the pineapples into small bite-size chunks. If using large okra, halve at a diagonal. Otherwise, leave okra whole. Quarter the tomatoes. Set everything aside.
• In a medium-size pot, heat oil on medium-high. Add garlic and fry until golden brown. Set aside half of the fried garlic for garnish. Add chicken stock to the pot with the remaining garlic and bring the pot to a boil.
• Add tamarind pulp to a mesh strainer and lower it into the stockpot. Use the back of a spoon to help push the pulp through the strainer. Discard remains.
• Season stock with salt, fish sauce, and sugar to taste.
• Add shrimp. When shrimp start to turn color, add okra and pineapple. Cook for 1-2 minutes. Lastly, add tomatoes and immediately turn off the heat.
• Garnish soup with fried garlic from earlier, Thai chili peppers, and either rice paddy herbs, Thai basil, culantro, or cilantro. Serve with steamed rice and one of the following traditional Vietnamese protein dishes for a complete meal.

VIETNAMESE CHICKEN AND PINEAPPLE SOUP

Steps:

• Cut peel from pineapple in a thin layer and discard, then trim outer layer of pineapple, cutting just deep enough to remove eyes but allowing pineapple to remain intact, and transfer trimmings to a blender. Quarter pineapple lengthwise and cut out core, then coarsely chop core and transfer to blender. Purée with 2 cups water until smooth. Pour through a fine-mesh sieve into a 2-quart glass measure, pressing hard on solids (discard solids), then add enough water to measure 8 cups pineapple broth.
• Cut remaining pineapple into 1/2-inch pieces and put in a bowl.
• Place chicken between 2 sheets of plastic wrap. Gently pound chicken 1/4 inch thick with flat side of a meat pounder or with a rolling pin. Cut chicken across the grain into 1/4-inch-wide strips and transfer to a bowl, then chill, covered.
• Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté chiles and 2 tablespoons garlic, stirring, until fragrant, about 30 seconds. Add 1/4 cup fish sauce and boil until sauce is reduced by half, about 2 minutes. (Fish sauce will be extremely pungent when first added but will have a mild flavor in soup.) Add pineapple broth and bring to a boil. Stir in pineapple pieces, mushrooms, tomatoes, bean sprouts, and 1/4 teaspoon pepper and return to a boil. Reduce heat and simmer, uncovered, stirring occasionally, 10 minutes. While soup simmers, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté remaining tablespoon garlic, stirring, until fragrant, about 30 seconds. Add remaining 2 tablespoons fish sauce and simmer until sauce is reduced by half, about 2 minutes.
• Sprinkle chicken with remaining 1/4 teaspoon pepper and add to garlic mixture, then sauté, stirring, until just cooked through, about 4 minutes.
• *Available at Southeast Asian markets and some specialty produce markets.