![]() ![]() Spoon into serving bowls and serve garnished with coriander leaves.Stir in the tofu and enoki mushrooms and cook for 1 minute, then add the spring onions and coriander stalks. Pour in the cornflour paste to thicken the sauce.Add the wood ear mushrooms and cook for 1 minute, then add the tamari/light soy sauce, rice vinegar and sesame oil. Bring to the boil, then reduce the heat to medium and simmer for 5 minutes until the chinese leaves are translucent. ![]() Add the chinese leaves, carrot, daikon, bamboo shoots and bouillon powder, then pour over 1 litre water. Once hot, add the ginger and chilli and stir for a few seconds, then add the whole tomatoes and toss for a few seconds more. Heat a wok or deep frying pan over a high heat and add the rapeseed oil.In a small bowl, mix the cornflour with 2 tbsp cold water to form a paste. Pour over boiling water and leave to soak for 20 minutes, then drain and slice into matchsticks. Enjoy this soup by itself or serve over white rice or thin rice noodles. If you can’t find okra or bean sprouts, no probs, just leave them out. Longer okra is usually too old and tough – save those for stewing.ĭon’t let the ingredient list put you off making this soup. You want the younger, more tender shoots since they are cooked very briefly until just soft enough to eat. It grows well in the Dubai weather from November onward but seeds quickly in heat.Ī tip on buying okra: if you are using okra in this dish, try and buy baby okra which is about 1 inch to 2 inches long. I’ve started to grow my own because I am completely in love with this “stinking herb” after my short expat stint in Puerto Rico where it grows like crazy. If you are in Dubai, you can sometimes get your hands on some Vietnamese coriander at Sunflower, the Thai Supermarket in Karama. ![]() This recipe is currently only available in our book. It’s much easier to just use lemon juice. This low-cal Hot and Sour Soup packs in the veggies and is the perfect quick meal to prepare on a. Step 3 Add the whole tomatoes, that you crushed through your fingers. Step 2 Add the cored and diced green cabbage, diced onions, sliced carrots and minced garlic cloves. Season with salt, freshly ground black pepper and garlic powder. There are Vietnamese sweet and sour soup recipes that call for tamarind but I have tried tamarind paste, tamarind blocks, and tamarind concentrate but could never reproduce the right quantities needed for the perfect sour flavor of this dish. Step 1 In a large stock or soup pot, brown the small diced stew meat in olive oil. pineapple (canned is okay for this recipe). ![]() My mom will only make this soup with fresh pineapple chunks that she has cut up herself from a whole pineapple (a feat I have yet to contemplate attempting).Īnd she will often use traditional Vietnamese vegetables growing in her garden not found in most grocery stores, such as elephant ear stems (“bạc hà”), rice paddy herb (“rau om”), Vietnamese mint (“rau răm”), and Vietnamese coriander (“ngo gai”, also known as recao or Mexican “culantro” or “stinking-herb” or “sawtooth herb”).īut you don’t have to worry about sourcing any of these complicated sounding herbs. Simple and fast to prepare.Ī hugely popular dish in Vietnamese homes and restaurants, this sweet and sour soup (simply called “Sour Soup” or “Canh Chua” in Vietnamese) is one of my favorite soups because it is fast to prepare and I just love its balance of sweet and tart flavors. Pineapple is used to sweeten the broth and lemons are used for the sour element. This is a simplified but still flavorful version of my mom’s Vietnamese Sweet and Sour soup and can be ready in under 30 minutes. ![]()
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