Ingredients:
– Snapper: 2 slices, approximately 400-500g
– 1 stalk of lemongrass, 1/4 pineapple, 50g bean sprouts, 3-4 okra pods.
– 2 tomatoes, 1 small tamarind paste, a few sprigs of Vietnamese coriander, sawtooth coriander, garlic, shallots, chili.
– Seasonings: rock sugar, salt, fish sauce, cooking oil.
Method:
Step 1: Preparation
– Slice the snapper into thick pieces (1-1.5cm), clean thoroughly, and pat dry with a paper towel.
– Prepare lemongrass by peeling off the outer layer, slicing it thinly, and marinating it with a pinch of salt. Wash and pat dry the pineapple, halve the okra pods, and rinse the bean sprouts.
– Cut tomatoes into wedges, clean the herbs, and soak tamarind in hot water for 5 minutes to extract the pulp. Mince garlic and shallots, and slice chili for garnish.
Step 2: Prepare the Broth
– Heat oil in a pot and sauté garlic until fragrant, then set aside. This step helps eliminate any fishy odor.
– In the same pot, sauté shallots until translucent, then add 2/3 of the tomatoes and cook until softened. Boil water in a separate pot and add the sautéed tomatoes, salt, tamarind pulp, and rock sugar. Adjust the taste to your preference. Note: Traditional Southern Vietnamese sour soup avoids the use of seasoning powder or MSG.
Step 3: Finish the Soup
Gently add the snapper to the seasoned broth and cook for 5 minutes. Then, add the vegetables in the following order: pineapple, remaining tomatoes, lemongrass, okra, and bean sprouts. Once all the vegetables are cooked, add 1/2 teaspoon of fish sauce to enhance the aroma.
Prepare a small dish with 2 tablespoons of fish sauce and chili slices. Place the cooked fish in the dish and ladle the hot soup into bowls. Garnish with fresh herbs, chili, and fried garlic.
Savor the tender snapper with the flavorful fish sauce for a delightful culinary experience.
2. Sour Soup with Minnow and Roselle
Ingredients:
– Minnow: 200-250g
– Roselle: 200g
– 1 small tamarind paste
– Garlic, chili, Vietnamese coriander, sawtooth coriander
– Salt, cooking oil, fish sauce, sugar
Method:
Rinse minnow with salted water, then pat dry. Optionally, remove the bile and intestines for a milder taste. Soak tamarind in hot water, strain, and extract the pulp. Mince garlic, slice chili, and chop the herbs.
Prepare roselle by removing stems and wilted flowers, then wash thoroughly to ensure cleanliness.
In a pot, boil water and add salt, sugar, and tamarind pulp. Adjust the seasoning to achieve a perfect sour-sweet-savory balance. Sauté garlic in oil until fragrant and set aside for later use.
Add the minnow to the seasoned broth and bring to a boil. Then, add the prepared roselle and turn off the heat. Stir in the herbs, chili, and 1 teaspoon of fish sauce to enhance the aroma.
Serve the soup in bowls and garnish with fried garlic. Pair it with a side of fish sauce and chili for an extra kick. Enjoy this delightful soup hot with steamed rice or noodles.
3. Sour Soup with Snakehead Fish and Rice Patty Herb
Ingredients:
– Snakehead fish: 500g
– Rice patty herb leaves: 100g
– Tomatoes: 150g
– Vietnamese coriander, sawtooth coriander, chili, garlic
– Fish sauce, salt, oil, rock sugar, vinegar
Method:
Step 1: Preparation
Clean the snakehead fish thoroughly, rub it with salt and vinegar, then rinse and pat dry. Cut the fish into desired pieces and marinate with fish sauce for 10-15 minutes. Mince garlic, cut tomatoes into wedges, chop the herbs, and slice chili.
Prepare the rice patty herb by picking the leaves, washing them, crushing slightly to release the flavor, and draining excess water.
Step 2: Cook the Soup
Heat oil in a pot and sauté half of the minced garlic until fragrant, then set aside. Sear the marinated fish until firm but not fully cooked. Bring water to a boil in a separate pot.
Set the seared fish aside and sauté the tomatoes until soft. Add the sautéed tomatoes to the boiling water, followed by salt and the seared fish. Cook until the fish is fully done.
Add the rice patty herb and let it boil. Then, add rock sugar to balance the sour and sweet flavors. Turn off the heat and add fish sauce to taste. Garnish with freshly chopped herbs.
Serve the soup in bowls and top with chili and fried garlic for an extra layer of flavor.
4. Sour Soup with Catfish and Fermented Rice
Preparation:
700g cleaned catfish, 1 starfruit, fermented rice, salt, green onions, dill, 1 tomato, 1 garlic clove.
Cooking Method:
Marinate the catfish with fermented rice, salt, crushed garlic, and sliced starfruit for a unique flavor profile.
Stir the marinated catfish briefly in a pot, then add hot water. Cook until the fish is nearly done, then add the tomato for a fresh touch.
Once the fish is fully cooked, season the soup to taste. Garnish with chopped green onions and dill for a burst of freshness.
5. Sour Soup with Squid
Preparation:
– Squid: 10 (400-500g)
– Oil: 40ml
– Shallots: 5, thinly sliced
– Tomatoes: 2, wedged
– Water: 900ml
– Seasonings: 1/2 tsp salt, 2/3 tsp seasoning powder, 1/2 tsp sugar, 1 tsp MSG (optional)
– Fresh turmeric, ginger, chili: 1-2 each, crushed
– Limes: 2, juiced
– Herbs: cilantro, dill, green onions
Cooking Method:
Heat oil in a pot and sauté shallots until fragrant and translucent. Add tomatoes and continue to sauté until they soften and release their juices. Pour in water and bring to a rolling boil.
Add crushed chili, turmeric, and ginger to the boiling water. These ingredients not only reduce any fishy odor but also impart a beautiful color to the soup.
Gently add the squid to the boiling water and simmer for 3-4 minutes. Skim off any foam that rises to the surface, then add lime juice for a refreshing tang. Be cautious not to overcook the squid to prevent it from becoming tough.
Garnish the soup with fresh herbs and serve immediately.
Tips for Achieving Tender and Non-Fishy Squid:
– Incorporate ginger, turmeric, and lime into the cooking process to effectively reduce any fishy taste.
– Always add squid to boiling water, never to cold water.
– Simmer the squid gently and avoid vigorous boiling or stirring, which can make it tough.
– Limit the cooking time to 3-4 minutes to ensure the squid remains tender and succulent.
Indulge in the aromatic sour soup with perfectly cooked, tender squid for a memorable dining experience!
