Vietnamese Sweet and Sour Soup
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This is definitely one of my favorite foods. I love how the soup tastes sweet, sour and spicy all at once. The flavors are just mouth watering. I have never measured anything every time I make this soup, so you might you have to tweak it just a bit. Also, some people like this soup more sour than sweet, or sweeter then sour. It's all up to how you like it.
Sara, this recipe is for you. I hope it comes out wonderful for you. Call me if you have any question. Lol.
Enjoy!
This is definitely one of my favorite foods. I love how the soup tastes sweet, sour and spicy all at once. The flavors are just mouth watering. I have never measured anything every time I make this soup, so you might you have to tweak it just a bit. Also, some people like this soup more sour than sweet, or sweeter then sour. It's all up to how you like it.
Sara, this recipe is for you. I hope it comes out wonderful for you. Call me if you have any question. Lol.
Enjoy!
_INGREDIENTS:2 tbs oil
1 tbs minced garlic
5 cups water
2 tbs sugar
1/2 tbs prahok (fermented fish paste), if desired
2 tbs tamarind soup base
3 tbs fish sauce
1/2 lb pork ribs, cut into 1/2" pieces
1 lb shrimp, peeled and deveined
1 cups pineapple chunks
1 cup fuzzy squash
1 cup tomatoes, sliced
1 cup lotus stalks, drained and cut into 1/2" pieces
1/2 cup pork meatballs, halved
2" piece lemongrass
1/4 cup sweet basil
1/4 cup sawtooth herbs
1/4 cup thai holy basil
DIRECTIONS:
1) Boil a pot of water. Blanch the ribs in the boiling water. Drain and set aside.
2) In another pot, boil 5 cups of water.
3) Add the lemongrass and ribs. Boil for 5 minutes.
4) Season with the sugar, fish sauce, tamarind, and prahok.
5) Add the fuzzy squash, jalapeno, lotus stalks. Let cook until the squash is tender. About 8 minutes.
6) While the vegetables are cooking, heat up the oil in a wok and saute garlic until golden brown. Drain and set aside.
7) Once the vegetables are tender, add the meatballs and shrimp. The meatballs are precooked so they take a few minutes to cook. Cook for 3 minutes or until the shrimp turn pink.
8) Add the tomatoes and herbs. Stir together. Turn off heat and add the fried garlic. Stir well and serve.
Enjoy!
1 tbs minced garlic
5 cups water
2 tbs sugar
1/2 tbs prahok (fermented fish paste), if desired
2 tbs tamarind soup base
3 tbs fish sauce
1/2 lb pork ribs, cut into 1/2" pieces
1 lb shrimp, peeled and deveined
1 cups pineapple chunks
1 cup fuzzy squash
1 cup tomatoes, sliced
1 cup lotus stalks, drained and cut into 1/2" pieces
1/2 cup pork meatballs, halved
2" piece lemongrass
1/4 cup sweet basil
1/4 cup sawtooth herbs
1/4 cup thai holy basil
DIRECTIONS:
1) Boil a pot of water. Blanch the ribs in the boiling water. Drain and set aside.
2) In another pot, boil 5 cups of water.
3) Add the lemongrass and ribs. Boil for 5 minutes.
4) Season with the sugar, fish sauce, tamarind, and prahok.
5) Add the fuzzy squash, jalapeno, lotus stalks. Let cook until the squash is tender. About 8 minutes.
6) While the vegetables are cooking, heat up the oil in a wok and saute garlic until golden brown. Drain and set aside.
7) Once the vegetables are tender, add the meatballs and shrimp. The meatballs are precooked so they take a few minutes to cook. Cook for 3 minutes or until the shrimp turn pink.
8) Add the tomatoes and herbs. Stir together. Turn off heat and add the fried garlic. Stir well and serve.
Enjoy!