Ingredients:
– Minced pork: 200g – Beef: 150g – Water spinach: a few stalks – Tomatoes: 1-2 pieces – Scallions
– Rice vinegar or sour fruits
– Shiitake mushrooms: 3-5 pieces
– Rice noodles: as desired
– Broth: as needed.
– Seasonings, salt…
Preparation:
Peel the water spinach, wash it, slice it diagonally, and soak it in lightly salted water for about 15 minutes. Then, rinse it thoroughly with cold water multiple times to remove any itchiness. With this method, there’s no need to squeeze the water out of the spinach.
Wash the shiitake mushrooms, soak them until softened, and then mince them.
Wash the beef, slice it, and marinate it with garlic, ginger, and a bit of seasoning.
Wash the tomatoes, slice them, and chop the scallions after removing the roots.
Mix the shiitake mushrooms with the minced pork, adding a bit of seasoning for flavor.
Heat a pot, sauté the scallions until fragrant, add the tomatoes, and mash them to extract the color. Pour in the broth, bring it to a boil, and then add the pork meatballs, cooking them until done.
Add the water spinach and scallions to the broth, season to taste, and adjust the sourness as desired, then turn off the heat.
To serve, place the rice noodles in a bowl after blanching them in boiling water, add the meatballs, boiled beef, water spinach, and ladle the hot broth over the top. Enjoy!
2. CRAB RICE NOODLE SOUP
Ingredients:
– 500g freshwater crabs
– 1 kg rice noodles
– 3 blocks of tofu
– 200g pork paste
– Water spinach (optional)
– 3-4 tomatoes
– Rice vinegar, starfruit
– A bit of shrimp paste – Shallots, scallions, cilantro
– Fresh herbs: banana blossoms, lettuce, perilla, basil
– Pepper, seasoning powder, fish sauce, sugar, cooking oil
How to Cook Delicious Crab Rice Noodle Soup:
Step 1: Preparation
– Clean the crabs with salt, rub them thoroughly, and remove the shells. Extract the crab fat, and pound or blend the rest of the crab.
– If you prefer a thicker crab broth, add a bit of salt while pounding the crab and strain the liquid. This will yield a richer flavor than blending.
– Strain the crab liquid 2-3 times, then add 1 tablespoon of seasoning powder and stir gently. Heat it on the stove until the liquid coagulates, then remove the crab fat and set it aside.
Step 2: Fry the Tofu
– Cut the tofu into bite-sized pieces and fry until golden.
Step 3: Prepare the Remaining Ingredients
– Wash the tomatoes and cut them into wedges.
– Slice the starfruit thinly.
– Wash the water spinach and herbs, and soak them in lightly salted water.
Step 4: Cook the Broth
– Sauté the shallots until golden, then add the crab fat and stir quickly. Set aside.
– Sauté the tomatoes briefly. For a richer color, add 1 teaspoon of turmeric powder.
– After sautéing the tomatoes, add them to the crab broth along with a bit of rice vinegar, shrimp paste, and seasonings. Simmer on low heat. Add the pork paste and tofu.
Step 5: Serve
– Place the blanched rice noodles in a bowl, add 5-6 pieces of fried tofu, pork paste, crab meat, chopped scallions, and cilantro. Gradually ladle the hot crab broth over the noodles, and serve with fresh herbs. Enjoy while hot!
3. BAMBOO SHOOT DUCK NOODLE SOUP
Ingredients
– 1/2 Muscovy duck or wild duck.
– 300g fresh or dried bamboo shoots.
– 2 pieces of ginger.
– 200ml white wine.
– 5 garlic cloves.
– 5 shallots.
– 1 onion.
– Fresh thin rice noodles.
– Duck blood (optional).
– 10 shiitake mushrooms.
– 1 box of unsweetened fresh milk.
– Cilantro, basil, scallions.
– Lime, chili, fish sauce, pepper, rock sugar, granulated sugar, MSG, salt.
Preparation
– Fresh bamboo shoots: Choose shoots about 30 cm long. Cut them in half lengthwise, separating the base and tip. Slice the tip thinly, and cut the base into thin pieces. Fresh bamboo shoots can be bitter, so soak them in rice water with 2 teaspoons of salt for 2 hours, then boil for 15 minutes. Taste a piece; if it’s no longer bitter and slightly sweet, drain and rinse with cold water.
– Dried bamboo shoots: Soak them in rice water overnight, then boil in a pot of water. After boiling, turn off the heat, cover, and let sit for 4 hours. Rinse and tear into finger-sized pieces.
Cooking Method:
– Clean the duck thoroughly, removing any feathers and glands. Rub it with a mixture of ginger, salt, wine, and vinegar, then rinse 2-3 times. Rub with fresh milk and rinse again to remove any odor.
– Roast the onion, shallots, and ginger until fragrant, then remove the charred skin.
– Soak the shiitake mushrooms in warm water until softened.
– Heat 2 liters of water in a large pot, add the cleaned duck, roasted shallots, ginger, onion, 1.5 tablespoons of salt, 3 pieces of rock sugar, and 1 teaspoon of MSG. Simmer until the duck is tender, skimming any foam. After 25-30 minutes, check if the duck is cooked by pricking it with a skewer. Let it sit for 10 minutes to retain moisture, then remove and chop into pieces.
– Sauté the bamboo shoots and shiitake mushrooms in oil for 5 minutes, seasoning with fish sauce and salt.
– Add the duck blood and offal to the broth, boil, and then add the sautéed bamboo shoots. Season to taste.
– Blanch the rice noodles in hot water to remove any sourness.
– Prepare the dipping sauce: mix 3 tablespoons of sugar, 3 tablespoons of fish sauce, lime juice, minced ginger, garlic, and chili until well combined.
– Serve the noodles in a bowl, topped with duck meat, bamboo shoots, shiitake mushrooms, and duck blood. Garnish with scallions, cilantro, and basil, and serve with the broth. Enjoy with the dipping sauce, lime, and chili.
4. FRESHWATER CLIMBING PERCH NOODLE SOUP
Ingredients:
– Freshwater climbing perch: 400g
– Water spinach or celery: 1 bunch
– Tomatoes: 3 pieces
– Chili, tamarind, Vietnamese balm, dill
– Seasonings as needed.
Cooking Method:
Clean the fish, pat dry, and boil with a piece of ginger to remove any fishy odor. Once cooked, gently remove the fish, let it cool, and debone it, keeping the flesh intact.
Marinate the fish with seasonings, then sauté it in hot oil until fragrant.
Wash the celery, cut into bite-sized pieces. Slice the tomatoes into wedges. Chop the scallions, Vietnamese balm, and dill.
Blend the fish bones, strain the liquid, and add it to a pot with sautéed tomatoes. Bring to a boil.
Season to taste, add the celery, scallions, Vietnamese balm, and dill, then turn off the heat.
Place the rice noodles in a bowl, top with celery, tomatoes, fish, and herbs, then ladle the hot broth over the top. Serve and enjoy!
5. SNAIL NOODLE SOUP
Ingredients
– 1 kg snail (or apple snail).
– 5 tomatoes.
– 1 tablespoon minced shallots.
– 1 tablespoon fried shallots.
– 200 ml rice vinegar.
– 30ml shrimp paste.
– 2 tablespoons pork fat.
– 2 teaspoons annatto oil.
– Seasonings: salt, seasoning powder, MSG.
– Scallions, perilla: washed and chopped.
– Fresh herbs (to serve): lettuce, perilla, basil, cucumber, cilantro, water morning glory, banana blossoms: washed and chopped.
– 1 kg fresh rice noodles.
– 10 crispy crackers.
How to Cook Snail Noodle Soup
Step 1: Prepare the Snails
– Soak the snails in rice water (or lightly salted water) with chili slices for at least 2 hours to remove any dirt. Rinse thoroughly.
– Boil the snails in 1.5 liters of water with ½ teaspoon of salt. Once the water boils, stir for 1 minute until the snails open, then turn off the heat and remove them immediately.
– Cut off a small part of the snail’s tail and use a skewer to remove the meat, discarding the tail and intestines. Place the snail meat in a large bowl.
Step 2: Prepare the Remaining Ingredients
– Wash the tomatoes, slice half into wedges and mince the other half.
Step 3: Cook the Broth
– Heat 1 tablespoon of pork fat in a pan, add the tomato wedges, and sauté for 2 minutes. Set aside.
– Heat another tablespoon of pork fat, add the minced shallots, and sauté until fragrant. Add the minced tomatoes and annatto oil, stirring until the tomatoes are soft and slightly thickened. Turn off the heat.
– In a large pot, combine 1.5 liters of snail-boiling water and 1 liter of broth. Strain the sautéed tomatoes into the pot, add the tomato wedges, and bring to a boil.
– Season with 2 tablespoons of seasoning powder, 1 tablespoon of MSG, and 2 tablespoons of fish sauce. Stir until dissolved.
– Add 200ml of rice vinegar, stir, and boil again. Adjust the seasoning to taste, then turn off the heat.
Step 4: Serve
– Blanch the rice noodles in boiling water. Place them in a bowl, add scallions, perilla, snails, and 1 tablespoon of shrimp paste. Ladle the hot broth over the top, garnish with tomato slices and fried shallots. Serve with fresh herbs and crispy crackers. Enjoy!
Wishing you success!
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