Very popular as delicacy starter in any restaurant or party in Vietnam. This dish creates the perfect match between asparagus and crabmeat with beautiful selection of the spices and eggs.
Steamed shrimp in coconut
Ingredients : Serves 4 - 6
- 4 cups (1 3/4 pints):Chicken broth
- 25 ml: Nuoc Cham (Vietnamese fish sauce)
- 1/2 teaspoon: Sugar
- 1/4 teaspoon: Salt
- 1 tablespoon: Vegetable oil
- 6: Shallots (chopped)
- 2 cloves: Garlic (chopped)
- 250 g: Crabmeat
- 1: Egg (lightly beaten)
- 425 g: White asparagus spears (cut into 2 1/2 cm sections with canning liquid reserved)
- 15 g: Coriander (cilantro) leaves, shredded
- 1: Green onion (scallion), thinly sliced
- 1/4 teaspoon: Freshly ground black pepper
- Mix together:
- 2 tablespoon: Cornstarch or arrowroot
- 2 tablespoon: Cold water
- If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cook until tender, before adding the remaining ingredients).
- Combine the broth, 1 tablespoon/15 ml of the fish sauce, the sugar, and salt in the 3 quarter/5 1/4 pint soup pot or Dutch oven. bring to a boil. reduce the heat and simmer.
- Meanwhile, heat the oil in a frying pan. Add the shallots and garlic and stir-fry until aromatic. Add the crabmeat, the remaining 2 teaspoon/10 ml fish sauce, and black pepper to taste.
- Stir-fry over high heat for 1 minute. Set aside.
- Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently.
- Continue to stir for about 1 minute. Add the crabmeat mixture and asparagus with its canning liquid; cook gently until heated through.
- Transfer the soup to a heated tureen. Sprinkle with the coriander, green onion (scallion), and freshly ground black pepper.
This unusual tangy soup can be found throughout South East Asia - with the balance of hot, sweet and sour flavors varying from Cambodia to Thailand to Vietnam. Chilies provide the heat, tamarind produces the tartness and, in Vietnam, where it is the second most cultivated fruit (banana being the first), the delicious sweetness comes from ripe pineapple.
Sweet and sour fish soup
Ingredients : Serves 4
- 1: Catfish, sea bass or red snapper, about 1 kg, filleted
- 25 g: Dried squid, soaked in water for 30 minutes
- 15 ml: Vegetable oil
- 2: Spring onions (scallions), sliced
- 2: Shallots, sliced
- 4 cm: Fresh root ginger, peeled and chopped
- 2-3 stalks: Lemon grass, cut into strips and crushed
- 30 ml: Tamarind paste
- 2-3: Thai chilies, seeded and sliced
- 15 ml: Sugar
- 30-45 ml: Nuoc Mam
- 225 g: Fresh pineapple, peeled and diced
- 3: Tomatoes, skinned, seeded and roughly chopped
- 50 g: Canned sliced bamboo shoots, drained
- 1 small bunch: Fresh coriander, stalks removed, leaves finely chopped
- 1/4 teaspoon: Salt
- 1/4 teaspoon: Ground black pepper
- 115 g: Bean sprouts
- 1 bunch: Dill, fronds roughly chopped, for garnishing
- 1: Lime, cut into quarters, to serve
- 30 ml: Nuoc Mam
- 2 cloves: Garlic, finely chopped
- Cut the fish into bite-size pieces. Reserve the head, tail and bones for the stock.
- In a bowl, mix together the marinade ingredients and add the fish pieces. Toss until well coated, cover and set aside. Drain and rinse the soaked dried squid.
- Heat the oil in a deep pan and stir in the spring onions, shallots, ginger, lemon grass and dried squid. Add the reserved fish head, tail and bones, and saute them gently for a minute or two. Pour in 1.2 liters of water and bring to the boil. Reduce the heat and simmer for 30 minutes.
- Strain the stock into another deep pan and bring the clear broth to the boil. Stir in the tamarind paste, chilies, sugar and nuoc mam and simmer for 2-3 minutes.
- Add the pineapple, tomatoes and bamboo shoots and simmer for a further 2-3 minutes.
- Finally stir in the fish pieces and the chopped fresh coriander, and cook until the fish turns opaque.
- Season to taste and ladle the soup into hot bowls.
- Garnish with bean sprouts and dill.
- Serve with the lime quarters to squeeze over.
Hot and Sour:
Depending on your mood, or your palate, you can adjust the balance of hot and sour by adding more chili or tamarind to taste. Enjoyed as a meal in itself, the soup is usually served with plain steamed rice but in Saigon it is served with chunks of fresh baguette, which are perfect for soaking up the spicy, fruity, tangy broth.
Very easy made and popular dish in many Vietnamese families. It can be served as the soup or the broth to have with rice. You can have it either in the winter or summer time.
tomato and egg soup
Ingredients: Serves 4
- 200 g: Minced (ground) pork
- 1/4 teaspoon: Salt
- 1/4 teaspoon: Ground white pepper
- 1 liter: Water or stock
- 2: Tomatoes, cut into wedges
- 2: Eggs, beaten
- 1 tablespoon: Fish sauce
- 1 teaspoon: Sugar
- 1 teaspoon: Chicken seasoning powder
- For garnishing
- 1: Spring onion (scallions), chopped
- Marinate minced pork with salt and pepper to taste.
- Bring water or stock to the boil then scoop minced pork in teaspoon by teaspoon so it does not clump together.
- Add tomatoes
- Pour eggs in through a sieve and stir to get egg ribbons.
- Stir in fish sauce, sugar, chicken seasoning powder and 1/2 teaspoon pepper.
- Garnish with spring onion (scallion).
- Serve hot with steamed rice.