VIETNAMESE HOT AND SOUR SOUP
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
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
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
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
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
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
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)
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
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)
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
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)
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
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
More about "vietnamese hot sour soup recipes"
HOT & SOUR SHRIMP SOUP (CANH CHUA TOM) - COOKMORPHOSIS
From cookmorphosis.com
5/5 (5)Category SoupCuisine VietnameseTotal Time 1 hr 30 mins
- In a large pot, combine 2 qt of water with catfish bones, bring to boil then simmer for 30 minutes. Discard the bones, strain the soup through a fine-mesh sieves. Return the soup to cooking pot, add tamarind soup base and Thai chilies. Bring to boil, then add fish sauce and sugar, stir occasionally. Adjust the taste accordingly using extra salt and sugar (if needed).
- Let the soup pot simmer on medium heat, add the shrimp, pineapples, tomatoes, and cook for another 2 minutes or until the shrimps just turn pink.
- Set up another small pot filled with water, bring to boil. When you're ready to eat, cook the veggies separately in this pot. Do not put the veggies directly in the soup pot because they might lose their freshness, original color, and nutrition.
- For fried garlic: in a small saucepan, heat the oil together with garlic over medium heat. Stir frequently to prevent garlic from burning for about 5-8 minutes. Strain through a fine-mesh sieve, reserving the oil for later use. Let the garlic cool down then store in a air tight container.
VIETNAMESE SOUR SOUP - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
4.5/5 (2)Total Time 15 minsCategory Main Dish, StarterCalories 304 per serving
- Bring 1 cup (240 ml) of the water to a boil in a small pot. Add the tamarind paste and simmer for 2 minutes. Remove from the heat and stir well to dissolve the tamarind. Set aside while you chop the fruits and vegetables.
- Heat a medium-sized pot over medium heat. Add the oil and garlic. Fry, stirring constantly, until the garlic is golden brown. Be very careful not to burn it. Remove the garlic to a small plate with a slotted spoon, keeping the oil in the pot. Add the shallots to the pot and fry until soft. Finally, add the one diced tomato and fry for a couple of minutes, breaking it up with your spoon to form a paste.
- Add the remaining 4 cups of water to the pot. Pour the reserved tamarind liquid into the pot through a sieve. Use a spoon to press as much tamarind pulp through the sieve into the soup as possible, discarding the seeds and fibre. Add the soy sauce, sugar and salt to the pot and bring to a boil. Add the pineapple, okra and celery and simmer over medium heat for 2 – 3 minutes. Remove the pot from the heat and add the tomato wedges, bean sprouts and tofu.
- Taste the soup and adjust the balance of salt and sugar, if necessary. Serve the soup into bowls and garnish with the reserved fried garlic slices, sliced chili pepper and fresh cilantro.
VIETNAMESE SOUR FISH SOUP RECIPE - TRADITIONAL SOUP
From vina.com
Estimated Reading Time 4 mins
SWEET AND SOUR VIETNAMESE HOT POT RECIPE · I AM A FOOD ...
From iamafoodblog.com
Servings 4Estimated Reading Time 5 mins
PHO (VIETNAMESE NOODLE SOUP) RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (70)Total Time 6 hrs 20 minsCuisine Asian, VietnameseCalories 719 per serving
VIETNAMESE HOT POT SOUP | RICARDO
From ricardocuisine.com
4/5 (11)Total Time 55 minsCategory AppetizersCalories 380 per serving
HOT AND SOUR SOUP RECIPE | THE CHEFS' LINE | SBS FOOD
From sbs.com.au
2.6/5 (90)Servings 1Cuisine VietnameseCategory Main
VIETNAMESE HOT AND SOUR SOUP RECIPE? - HOME COOKING ...
From chowhound.com
User Interaction Count 2
THAI-STYLE HOT POT (LAU THAI) — VIETNAMESE HOME COOKING ...
From vickypham.com
VIETNAMESE SWEET AND SOUR SOUP RECIPE - EASY RECIPES
From recipegoulash.com
VIETNAMESE HOT AND SOUR SOUP RECIPE - MOTHER EARTH …
From motherearthliving.com
CANH CHUA SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SOUR SOUP VIETNAMESE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
VIETNAMESE HOT SOUR SOUP RECIPES
From tfrecipes.com
VIETNAMESE HOT AND SOUR SOUP RECIPE - EPICUREAN.COM
From epicurean.com
VIETNAMESE HOT AND SOUR SOUP - BIGOVEN.COM
From bigoven.com
VIETNAMESE HOT AND SOUR SOUP RECIPES
From tfrecipes.com
EASIEST VIETNAMESE SOUR SOUP [CANH CHUA] RECIPE WITH ...
From juleeho.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love