Cognitive

Instead of borscht and solyanka: how to cook hearty Vietnamese soups


Do you know much about Vietnamese cuisine? It has more than 500 national dishes that are popular not only in their homeland, but throughout the world. Conceptual chef of the PhoBo Hanoi street food network Nguyen Thanh Hai shared with Femmie.ru recipes of the most popular and delicious Vietnamese soups: Tom Yam, Fo Bo and Fo Shot Wang.

Tom Yam

Ingredients for 1 serving

water, 300 ml;
coconut milk, 40 ml;
Tom Yam pasta, 10 g;
sugar, 3 grams;
ginger, lemongrass - 5 gr;
shrimp, squid - 40 gr;
champignons, 30 g;
cilantro, 2 gr;
lemon leaves, 1 gr.

Cooking

Pour water into a saucepan, bring to a boil, add ginger, lemongrass, sugar and tom yam paste. Bring the resulting broth to a boil and strain. In the ready broth add sliced ​​mushrooms, shrimps, squid and lemon leaves. Bring soup to a boil, add coconut milk and chili pepper as desired. Ready soup sprinkle with cilantro.

Fo Shot Wang

Ingredients for 6 servings

beef bones, 1 kg;
veal, 700 gr;
rice noodles, 250 g;
fish sauce, 30 ml;
soy sauce, 10 ml;
red wine, 150 ml;
tomato paste, 100 gr;
Lemongrass, 20 gr;
cinnamon stick, 1 g;
bean sprouts, 120 gr;
ginger, green onions, cilantro - 15 gr,
Vietnamese mint, 10 g;
vegetable oil, 1 tbsp. l .;
sugar, 1 tbsp. l and salt, 1 tsp.

Cooking

Rinse bones in cold water and soak overnight. Wash bones with cold water, bring to a boil and simmer for at least 8 hours. Strain the ready broth, add soy sauce, fish sauce, cinnamon, salt, sugar and bring to a boil again. Separately boil rice noodles.

Cut the veal into large cubes, fry in vegetable oil, add lemongrass, ginger, red wine, tomato paste and simmer for 30 minutes. Rinse greens in cold water, dry and chop finely.

Heat the noodles in hot water, put in a soup plate, put stewed veal pieces, cover with prepared broth and sprinkle with greens on top. Optionally, in the soup, you can add bean sprouts and hot sauce.

Fo Bo

Ingredients for 6 servings

beef bones, 1 kg;
veal, 700 gr;
rice noodles, 250 g;
fish sauce, 30 ml;
soy sauce, 10 ml;
cinnamon stick, 1 g;
bean sprouts, 120 gr;
spring onions, cilantro - 15 gr,
Vietnamese mint, 10 g;
sugar, 1 tbsp. l and salt, 1 tsp.

Cooking

Rinse bones in cold water and soak overnight.
Wash bones with cold water, bring to a boil and simmer for at least 8 hours. Strain the ready broth, add soy sauce, fish sauce, cinnamon sticks, salt, sugar and bring to a boil again.
Separately boil the veal and rice noodles. Rinse greens in cold water, dry and chop finely.

Heat the noodles in hot water, put in a soup plate, put the pieces of boiled veal, pour the prepared broth and sprinkle with greens on top. Optionally, in the soup, you can add bean sprouts and hot sauce.