Best Vietnamese Hot Sour Soup Recipes

Vietnamese Hot and Sour Soup image

Provided by PanNan

Categories Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces rice noodles, cooked, rinsed and drained as directed on package
5 cups chicken broth or 5 cups vegetable broth
2 stalks lemongrass, crushed and thinly sliced diagonally (use only bottom third to half of the stalk)
1 cup shiitake mushroom, sliced (or button mushrooms)
1/2 cup onion, thinly sliced
1/2 lb medium shrimp, cleaned and deveined
1 tablespoon fish sauce (or slightly more to taste)
2 1/2 tablespoons fresh lime juice
1 cup fresh bean sprout, trimmed and rinsed
2 green onions, thinly sliced
2 fresh jalapeno chilies, seeded and thinly sliced
2 tablespoons fresh cilantro, roughly chopped
2 tablespoons fresh basil, roughly chopped

Steps:

Vietnamese Hot and Sour Soup image

Provided by barbara lentz

Time 20m

Number Of Ingredients 12

1 medium shallot diced
4 clove garlic minced
1 Tbsp oil
4 c chicken or vegetable stock
2 c sliced shiitake mushrooms
1 c crushed tomatoes
1/4 c brown sugar
1 Tbsp sambal oleck
1 Tbsp rice vinegar
2 Tbsp tamarind paste
8 oz firm tofu cubed
1/4 c each cilantro and scallions for garnish

Steps:

1. Add oil to large pot. Saute the shallots for 2 minutes. Add the garlic and saute 1 minute. Add the mushrooms and cook about 4 minutes. Add the crushed tomatoes, and stock. Bring to a boil.
2. Stir in the brown sugar, sambal oleck, rice vinegar and Tamarind paste. Add the tofu. Reduce heat and simmer for 3 minutes. Taste and adjust the seasonings adding salt or more vinegar to taste.
3. Ladle into bowls and top with cilantro and scallions

VIETNAMESE HOT & SOUR SOUP image

Yield 6-8 bowls

Number Of Ingredients 22

a lemon-sized piece of tamarind pulp or ¼ c. prepared tamarind paste*
1 T ground chili paste
1 T minced garlic
3 T vegetarian fish sauce* or soy sauce
3 c. light vegetable stock + 3 c. water
2 T sugar
½ t. salt
1 c. pineapple chunks, fresh or canned, with some of the juice
½ onion, thinly sliced
1 stalk celery, thinly sliced
1 c. chopped tomatoes or halved cherry tomatoes
1 15 oz can peeled straw mushrooms, rinsed and drained
1 15 oz can cut baby corn
1 10/5 oz package lite silken tofu, firm, cubed
2 c. shredded bok choy leaves
juice of one lime
Garnishes:
2 c. bean sprouts
Chopped scallions
Cilantro leaves
lime wedges
available at Asian markets

Steps:

In a small bowl, pour ½ c. boiling water over the tamarind pulp (if using) and soak for 30 minutes. Push pulp through a sieve to extract liquid. Set aside. Sauté the garlic and chili paste in a little water until fragrant, about 30 seconds. Add vegetarian fish sauce or soy sauce and stir for another 10 seconds. Add water, broth, sugar, salt, and tamarind and bring to a boil. Reduce heat and add pineapple, onion, celery, tomatoes, mushrooms, baby corn, tofu, and bok choy. Simmer for 3 minutes. Just before serving, remove from heat and stir in lime juice. Taste and adjust flavor with more chili paste, vegetarian fish sauce, sugar, or lime juice to taste. To serve, ladle soup into individual large bowls and allow each person to garnish with the bean sprouts, scallions, cilantro, and lime wedges.