Vietnamese Hot Sour Soup Recipes

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VIETNAMESE HOT AND SOUR SOUP



Vietnamese Hot and Sour Soup image

Vietnamese Hot and Sour Soup with Tofu ( aka Canh Chua)- flavorful, warming and healing, this version is vegan and gluten-free!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Soup

Time 25m

Yield 4

Number Of Ingredients 14

½ onion- diced (1 cup)
1 tablespoon vegetable or olive oil
3-4 cloves garlic chopped
2 Cups sliced mushrooms (shiitakes or cremini)
4 Roma or vine-ripened tomatoes- diced into 1-inch pieces
1 tsp sugar
1 tsp kosher salt plus more to taste
½ tsp fresh cracked pepper
4 cups vegetable or chicken stock
1 teaspoon soy sauce ( if using veggie stock)
8 oz firm tofu, cut into ¾ inch cubes
1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
¼ Cup chopped cilantro
¼ Cup chopped chives or scallions

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.

Nutrition Facts :

VIETNAMESE HOT AND SOUR SOUP



Vietnamese Hot and Sour Soup image

This soup is made with chicken stock, bamboo shoots and cubes of tofu. Finished with shredded chicken and spring onions, this glossy and velvety soup will be a crowd pleaser.

Provided by Scruff

Categories     Appetizer     Lunch

Time 40m

Number Of Ingredients 18

6 dried shiitake mushrooms
100 gm bamboo shoots (canned), (julienned or cut into thin strips)
1 L low sodium chicken stock
1 cup water
2 slices of ginger
1/2 chicken breast
250 gm regular tofu, (cubed)
1/4 tsp salt
pepper, (to taste )
1 tsp sugar
1 tbsp white vinegar
2.5 tbsp fish sauce
1 egg, (beaten)
3 tbsp cornstarch
3 tbsp cold water
2 spring onions / scallions, (chopped)
coriander, (chopped (optional))
chilli, (sliced (optional))

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.

Nutrition Facts : Calories 184 kcal, Carbohydrate 14 g, Protein 19 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 59 mg, Sodium 1162 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

VIETNAMESE SWEET AND SOUR SOUP



Vietnamese Sweet and Sour Soup image

This is a simplified but still flavorful version of my mom's Vietnamese Sweet and Sour soup and can be ready in under 30 minutes. Pineapple is used to sweeten the broth and lemons are used for the sour element. Easy and fast to prepare.

Provided by Ginger and Scotch

Categories     Soup

Time 25m

Number Of Ingredients 13

2 quarts water or chicken stock*
1 large tomato ((quartered))
juice from 16 oz can pineapple and 3 pineapple rings cut into chunks
6-8 large shrimp (*peeled and deveined))
3 Tablespoons lemon juice ((about half a lemon))
2 Tablespoons sugar
5 Tablespoons Vietnamese or Thai fish sauce ((aka nuoc mam))
handful of okra
handful of bean sprouts
2 large leaves of culantro ((aka recao or ngo gai) whole or halved (optional))
salt (, to taste)
hot pepper ((1 teaspoon sambal or 1 whole thai bird chili), optional)
scallions and cilantro for garnish

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.

Nutrition Facts : Calories 233 kcal, Carbohydrate 29 g, Protein 15 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 2516 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

VIETNAMESE HOT AND SOUR SOUP



Vietnamese Hot and Sour Soup image

This recipe was posted on the box of rice noodles, and I'm posting here so I don't lose it. It's slightly modified for our taste.

Provided by PanNan

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces rice noodles, cooked, rinsed and drained as directed on package
5 cups chicken broth or 5 cups vegetable broth
2 stalks lemongrass, crushed and thinly sliced diagonally (use only bottom third to half of the stalk)
1 cup shiitake mushroom, sliced (or button mushrooms)
1/2 cup onion, thinly sliced
1/2 lb medium shrimp, cleaned and deveined
1 tablespoon fish sauce (or slightly more to taste)
2 1/2 tablespoons fresh lime juice
1 cup fresh bean sprout, trimmed and rinsed
2 green onions, thinly sliced
2 fresh jalapeno chilies, seeded and thinly sliced
2 tablespoons fresh cilantro, roughly chopped
2 tablespoons fresh basil, roughly chopped

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 SOUR SOUP (CANH CHUA)



Vietnamese Sour Soup (Canh Chua) image

Canh Chua is an iconic Vietnamese Sour Soup, loved for its broth that's sweetened by pineapple and garnished with fresh herbs!

Provided by Jeannette

Categories     Dinner     Lunch     Main Course     Side Dish     Soup

Time 45m

Number Of Ingredients 17

2 kg / 2.2 lb fish ((we used grouper steaks descaled by the fish monger))
200 g / 0.44 lb pineapple
200 g / 0.44 lb okra
150 g / 0.33 lb bean sprouts
200 g / 0.44 lb elephant ear plant ((bạc hà a.k.a. taro stems))
3 tomato
4 cloves garlic ((finely chopped))
paddy herb ((for garnishing))
sawtooth coriander ((or garnishing))
cooking oil
2 1/2 L / 10.5 US cup water
3 tbsp tamarind soup base powder ((or to taste))
1 tbsp chicken bouillon powder
4 1/2 tbsp sugar ((or to taste))
6 1/2 tbsp fish sauce
4 cloves garlic ((finely chopped))
cooking oil

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!

Nutrition Facts : Calories 566 kcal, Carbohydrate 20 g, Protein 103 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 250 mg, Sodium 2015 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

VIETNAMESE SWEET & SOUR SOUP (CANH CHUA)



Vietnamese Sweet & Sour Soup (Canh Chua) image

A sweet and sour soup made with pork, catfish, and a variety of traditional Vietnamese vegetables.

Provided by Becca Du

Categories     Dinner     Entree     Main Course

Number Of Ingredients 12

1 ½ lb pork
1 yellow onion
1 ½ oz fresh tamarind
1 tsp salt
1 can pineapple (20 oz)
1 piece ginger (1 inch long)
1 ½ lb catfish (cut into 1 inch pieces)
10 oz elephant ear stem (cut into chunks)
3 tomatoes (quartered)
12 oz bean sprouts
1 tsp granulated sugar
1 oz rice paddy herb

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.

Nutrition Facts : Calories 706 kcal, Carbohydrate 22 g, Protein 61 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 221 mg, Sodium 821 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving

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



Vietnamese Sweet & Sour Shrimp Soup with Pineapple (Canh Chua Tom Nau Thom) image

Looking for a taste of home? Check out this sweet and sour soup. A shrimp-based soup with a variety of fresh vegetables and herbs to produce contrasting yet complementary textures and flavors. Sweet, savory, sour, and spicy, this soup is the epitome of Vietnamese home cooking.

Provided by Vicky Pham

Categories     side dish

Time 25m

Number Of Ingredients 13

6 extra-large whole shrimp (head-on, tail-on)
1 teaspoon sea salt
2 tablespoons vegetable oil
4 garlic cloves
32-oz chicken broth
30 grams tamarind pulp
1-½ teaspoons fish sauce
3 tablespoons granulated sugar
5 oz okra
5 oz pineapple
1 large tomato
2 tablespoons minced rice paddy herbs, Thai basil, culantro or cilantro
2-3 Thai chili pepper (optional)

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.

Nutrition Facts : Calories 224, Fat 10, SaturatedFat 1, Carbohydrate 32, Fiber 3, Sugar 24, Protein 5, Sodium 2066, Cholesterol 9

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