Sour Soup with Snakehead Fish and Giang Leaves
Ingredients
– 1 snakehead fish (~500g)
– 100 giang leaves
– 150g tomatoes
– Ngổ, Mùi Tàu (Vietnamese coriander), chili, garlic
– Fish sauce, salt, cooking oil, rock sugar, vinegar
Sour Snakehead Fish Soup with Giang Leaves
Preparation
– Clean the snakehead fish and rub it with salt and vinegar to remove any sliminess and fishy smell. Rinse with clean water, pat dry, and cut into bite-sized pieces. Marinate the fish with 1 tablespoon of fish sauce for about 10-15 minutes.
– Peel and crush the garlic, then finely chop it. Cut the tomatoes into wedges. Trim and wash the Vietnamese coriander and chili, and slice the chili.
– Pluck the giang leaves, discarding any stems and old or wilted leaves. Rinse the leaves gently and squeeze out excess water.
– Heat a pan over medium heat and add 1 tablespoon of cooking oil. Once hot, add the chopped garlic and sauté until fragrant and golden. Set aside half of the garlic for later. Quickly fry the marinated fish until the flesh turns opaque; you don’t need to fry it until golden. Meanwhile, boil some water in a separate pot.
– Once the fish is opaque, transfer it to a plate. In the same pan, add the tomatoes and sauté until softened. Transfer the sautéed tomatoes to the pot of boiling water. When the water comes back to a boil, add a pinch of salt and carefully add the fried fish. Cook until the fish is done.
– When the fish is cooked through, add the giang leaves and bring the soup to a boil again. Season with rock sugar to achieve the desired sweet and sour balance, characteristic of this sour soup. Turn off the heat and add the remaining 1/2 tablespoon of fish sauce, along with the chopped Vietnamese coriander and chili.
– Ladle the soup into bowls, garnishing with fresh chili slices and the reserved fried garlic. Your delicious Sour Snakehead Fish Soup with Giang Leaves is ready to be enjoyed!
Pineapple and Pineapple Worm Soup
Ingredients
– Pineapple worms: 1 kg
– ¼ pineapple
– 2-3 tomatoes
– 2-3 lemongrass stalks
– Onions, Vietnamese coriander, spring onions, chili
– Fresh herbs to serve
– Seasonings: broth powder, seasoning powder, cooking oil
Pineapple and Pineapple Worm Soup
Cooking Instructions
– Clean the pineapple worms and soak them in a thick mixture of rice water and a few chili peppers to help remove any dirt. Soak for about 30 minutes, then rinse thoroughly.
– Place the worms in a pot and boil them. Reserve the broth and separate the worm meat, rinsing and draining it well.
– Cut the tomatoes into wedges. Thinly slice the pineapple. Peel the lemongrass stalks and cut them diagonally. Chop the onions and Vietnamese coriander finely.
– Heat 3 tablespoons of cooking oil in a pan. Add the chopped onions and sauté until fragrant. Then, add the tomatoes and pineapple, stirring and seasoning with ½ teaspoon of seasoning powder.
– Toss in the boiled worm meat and give it a good stir. Pour in the reserved worm broth, season with broth powder to taste, and bring to a boil. Reduce the heat and simmer for about 3-4 minutes.
– Add the prepared lemongrass and cook for about 30 seconds or until just cooked. Finally, sprinkle in the chopped onions, Vietnamese coriander, and a teaspoon of seasoning powder.
– Ladle the soup into bowls and serve hot. This refreshing Pineapple and Pineapple Worm Soup goes perfectly with fresh herbs on the side.
Tamarind and Ricefish Soup: A Delicious Specialty
This Tamarind and Ricefish Soup is both humble and elegant, adding a delightful touch to your meal with its subtle sourness from the tamarind, the sweetness of the ricefish, and the captivating aroma of various herbs and spices.
Ingredients
– 300g ricefish
– 3 tamarind fruits
– 50g fresh pineapple
– 2 lemongrass stalks
– Onions, Vietnamese coriander, and seasonings
Tamarind and Ricefish Soup
Instructions
1. Using a sharp knife, thinly slice the tamarind and mix it with a pinch of salt to draw out its sour juice. After about 15 minutes, gently squeeze the tamarind to extract the juice, reserving it in a bowl to adjust the sourness to your taste.
2. In a pot, bring about 700ml of water to a boil. Add the tamarind and pineapple to the boiling water.
3. Once the water returns to a boil, add the ricefish and cook until done. Taste the soup and adjust the sourness by adding a bit of tamarind juice if needed.
4. Toss in the sliced lemongrass and cook for an additional minute before turning off the heat. Season with 1 tablespoon each of fish sauce and seasoning powder, stirring well.
5. Finally, ladle the soup into bowls and sprinkle with chopped onions and Vietnamese coriander. Enjoy this delicious soup and give your meal a tasty twist!
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