Soup

bun suong noodle soup View Ingredients
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Ingredients
  • 2 kg (about 4½ lbs) pork shank bones
  • 6 or 12 fresh tiger river prawns, peeled, rinsed with rice wine, marinated with some fish sauce and minced garlic and shallot for 10 mins
  • 500 g (1 lb + 1¾ oz) minced prawn or shrimp, marinated with some salt, refridgerated for 1 hour
  • 200 g (7 oz) dried prawns (or dried cuttlefish), pounded
  • 500 g (1 lb + 1¾ oz) boneless pork hocks
  • 3 kg (about 6½ lbs) freshly-made bún noodle (rice vermicelli)
  • 3 daikon radish tubers, peeled, rinsed, and sliced into thick coins
  • 3 garlic cloves, minced
  • 2 Asian shallots, peeled, crushed
  • 1 Asian shallot bulb, peeled, minced
  • 1 cayenne pepper, sliced
  • some tapioca starch
  • 3 spring onion white parts, minced
  • 3 spring onion green parts for garnishings, chopped
  • seasonings and dipping sauce: cooking oil, sugar, black pepper, granule seasoning, whole grain soy paste, tamarind pate

Prawn Strips Noodle Soup (Bún Suông)

This Vietnamese noodle soup dish is called “bún suông” and it is originated from Trà Vinh province (in southwestern Vietnam). Etymologically,…

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Five-color Chicken Soup View Ingredients
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Ingredients
  • 1 kg (2 lb + 3 oz) free-range hen chicken, rinsed, chopped into bite-sized pieces
  • 200 g (7 oz) lotus root
  • 50 g (1¾ oz) lotus seeds
  • 1 carrot, peeled, cut into bite-sized pieces
  • 100 g (3½ oz) water chestnut, peeled
  • 1 sweetcorn, cut into 4-5 rolls
  • 100 g (3½ oz) mushrooms (enoki, shiitake, straw mushroom, reishi), rinsed
  • 2-3 green peppercorn stems
  • 2 fresh coconuts
  • 100 g chrysanthemum greens
  • 4 Asian shallots, 2 pounded, 2 minced

Five-color Chicken Soup (Canh Gà Ngũ Sắc)

Chicken soup with mushrooms and greens is a healthy dish. The five-color version aims for extra aesthetics representing the harmony of…

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Vietnamese luffa stuffed with prawn View Ingredients
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Ingredients
  • 300 g (10½ oz) Vietnamese luffa
  • 200 g (7 oz) fresh prawns, peeled, deveined, minced
  • 1 tablespoon spring onion bulbs (white parts), minced
  • 5 coriander stems
  • 5 g tapioca starch, about 1 teaspoon
  • 1/2 cayenne pepper
  • 10 g (⅓ oz) seasonings: black pepper, msg, granule seasoning, soy sauce

Vietnamese Luffa Stuffed with Shrimp (Mướp Hương…

This dish is a direct variation of another Vietnamese dish called “Stuffed Bitter Gourd” (Khổ qua nhồi thịt). There are two…

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Brassy chub sour soup View Ingredients
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Ingredients
  • 600 g (1 lb + 5 oz ) brassy chub, scaled, sliced in halves, or big chunks, or as a whole
  • 10 okra pods, diagonally sliced
  • 100 g (3½ oz) mung bean sprouts, rinsed
  • 100 g (3½ oz) taro leaf stalks (Colocasia gigantea), green skin removed, diagonally sliced
  • 1/4 pineapple, sliced into bite-sized pieces
  • 2 tomatoes, cut in to 4 wedges
  • 80 g (2¾ oz) tamarind paste, soaked in a small bowl of warm water
  • 2 purple Asian shallots, thinly sliced
  • Seasonings: cooking oil, salt, MSG, granule seasoning, sugar,...

Brassy Chub Sour Soup (Canh Chua Cá…

The brassy chub (Kyphosus vaigiensis) is a sea chub and known as cá tà ma or cá dầm in Vietnamese. The…

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