Vietnamese Sour Soup

[Kenz]

Good You warm your yummy!

Ingredients:​

• 4 cups water or vegetable broth
• 1 cup pineapple chunks (fresh or canned)
• 1 medium tomato, cut into wedges
• 1 cup bean sprouts
• 1 cup okra, sliced
• 1 cup taro stem, sliced (optional)
• 200g white fish fillets (such as tilapia or catfish), cut into bite-sized pieces
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• 2-3 Thai bird's eye chilies, thinly sliced
• Handful of fresh herbs (such as Vietnamese coriander, sawtooth herb, or cilantro), chopped
• Salt and pepper to taste
• Optional: shrimp, squid, or other seafood of your choice

Instructions:​

1. In a large pot, bring the water or vegetable broth to a gentle boil over medium heat.
2. Add the tamarind paste, fish sauce, and sugar to the pot, stirring until the tamarind paste has dissolved.
3. Add the garlic, shallot, and Thai bird's eye chilies to the pot, and let them simmer for a couple of minutes to infuse the broth with flavor.
4. Add the pineapple chunks, tomato wedges, okra, and taro stem (if using) to the pot. Simmer for about 5-7 minutes until the vegetables are slightly tender.
5. Add the fish fillets (and any additional seafood, if using) to the pot and cook for another 3-5 minutes until the fish is cooked through.
6. Taste the soup and adjust the seasoning with salt, pepper, fish sauce, or sugar as needed to balance the flavors.
7. Just before serving, add the bean sprouts and fresh herbs to the pot. Stir gently to combine.
8. Serve the Vietnamese Sour Soup hot, accompanied by steamed rice.

Enjoy this flavorful and tangy soup as a refreshing dish on a warm day or as a comforting meal any time of the year!

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

Oh that's amazing! Thanks for sharing your recipe!

 

[culinary_connoisseur]

Good You warm your yummy!
View attachment 2437

Ingredients:​

• 4 cups water or vegetable broth
• 1 cup pineapple chunks (fresh or canned)
• 1 medium tomato, cut into wedges
• 1 cup bean sprouts
• 1 cup okra, sliced
• 1 cup taro stem, sliced (optional)
• 200g white fish fillets (such as tilapia or catfish), cut into bite-sized pieces
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• 2-3 Thai bird's eye chilies, thinly sliced
• Handful of fresh herbs (such as Vietnamese coriander, sawtooth herb, or cilantro), chopped
• Salt and pepper to taste
• Optional: shrimp, squid, or other seafood of your choice

Instructions:​

1. In a large pot, bring the water or vegetable broth to a gentle boil over medium heat.
2. Add the tamarind paste, fish sauce, and sugar to the pot, stirring until the tamarind paste has dissolved.
3. Add the garlic, shallot, and Thai bird's eye chilies to the pot, and let them simmer for a couple of minutes to infuse the broth with flavor.
4. Add the pineapple chunks, tomato wedges, okra, and taro stem (if using) to the pot. Simmer for about 5-7 minutes until the vegetables are slightly tender.
5. Add the fish fillets (and any additional seafood, if using) to the pot and cook for another 3-5 minutes until the fish is cooked through.
6. Taste the soup and adjust the seasoning with salt, pepper, fish sauce, or sugar as needed to balance the flavors.
7. Just before serving, add the bean sprouts and fresh herbs to the pot. Stir gently to combine.
8. Serve the Vietnamese Sour Soup hot, accompanied by steamed rice.

Enjoy this flavorful and tangy soup as a refreshing dish on a warm day or as a comforting meal any time of the year!

Tried it and loved the tangy flavor! Reminded me of my trip to Vietnam.

 

[matchaberry]

Thanks for sharing your recipe for Vietnamese sour soup! It sounds delicious and perfect for adding some tangy flavors to the table. Can't wait to give it a try!