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Vietnamese Soup Recipes

© Viraj Talpade

I rest my case before I begin. Vietnamese food is just way too amazing to talk about. You have to make it, and eat! I received a link to a Vietnamese Soup Recipes page that is just really too good.

The reason I'm oozing so much enthusiastic praise is that I've become an authenticity fanatic! So here's authentic Vietnamese food for you.

Mang Tay Nau Cua

Crab-meat and Asparagus Soup

Ingredients

4 Cup Chicken Broth
Freshly Ground Black Pepper
1 Tbl Plus 2 Teaspoons Nuoc Mam
2 Tbl Cornstarch Or Arrowroot,
(Vietnamese Fish Sauce) Mixed With 2 Tablespoons
1/2 Tsp Sugar
Cold Water
1/4 Tsp Salt
1 Egg, Lightly Beaten
1 Tbl Vegetable Oil
15 Oz White Asparagus Spears, Cut
6 Shallots, Chopped Into 1-Inch Sections
2 Garlic Cloves, Chopped
Canning Liquid Reserved
8 Oz Fresh Or Canned Lump Crab
1 Tbl Shredded Coriander
1 Scallion, Thinly Sliced

Method

You don't need all the ingredients. Skip the ones really hard to find.

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.

Bring to a boil. Reduce the heat and simmer. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons 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 crab meat mixture and asparagus with its canning liquid; cook gently until heated through. Transfer the soup to a heated tureen.

Sprinkle on the coriander, scallion and freshly ground black pepper.

It's a delectable mix of very subtle flavors of asparagus combined with the pungent taste of pepper and fish sauce.

Spicy And Sour Shrimp Soup

Ingredients

1 Large Ripe Tomato, Cored, Seeded
2 Oz Lump Tamarind, Or 2 Tablespoons Tamarind
2 Tbl Sugar Concentrate
1/4 Fresh Ripe Pineapple, Cored,
1/2 Cup Boiling Water Cut Into 1/4-Inch Slices
8 Oz Raw Shrimp, Shelled And Then Cut Crosswise Into Deveined Small Chunks
2 Garlic Cloves, Chopped
1/2 Cup Fresh Or Canned Bamboo
1/4 Cup Plus 1 Ts Nuoc Mam Shoots, Drained And Thinly (Vietnamese Fish Sauce) Sliced
Freshly Ground Pepper
1 Tsp Salt
2 Tbl Vegetable Oil
2 Fresh Red Chili Peppers,
2 Shallots, Thinly Sliced Minced

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