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Gallery Vietnamese Fisherman’s Soup Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1/2 pound boneless, skinless salmon, cut into bite-size pieces 1/4 pound bay scallops, muscles removed 1 tablespoon vegetable oil 1 teaspoon ground-chile paste 1 teaspoon minced garlic 5 cups homemade or canned low-sodium chicken stock, skimmed of fat 2 ripe tomatoes (1 pound), cored and cut into 1/2-inch dice 2 cups diced fresh pineapple 1/2 medium onion, sliced lengthwise 1/4 inch thick 2 tablespoons Asian fish sauce 1/4 cup sugar 1/4 teaspoon salt 1/4 cup fresh lime juice 3 scallions, white and light-green parts only, cut diagonally 1/4 inch thick 2 cups bean sprouts 2 tablespoons chopped sweet basil 2 tablespoons chopped cilantro 2 tablespoons Fried Shallots, optional
Gallery Vietnamese Fisherman’s Soup
Recipe Summary Servings: 8
Gallery
Vietnamese Fisherman's Soup
Vietnamese Fisherman’s Soup
Vietnamese Fisherman’s Soup
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1/2 pound boneless, skinless salmon, cut into bite-size pieces 1/4 pound bay scallops, muscles removed 1 tablespoon vegetable oil 1 teaspoon ground-chile paste 1 teaspoon minced garlic 5 cups homemade or canned low-sodium chicken stock, skimmed of fat 2 ripe tomatoes (1 pound), cored and cut into 1/2-inch dice 2 cups diced fresh pineapple 1/2 medium onion, sliced lengthwise 1/4 inch thick 2 tablespoons Asian fish sauce 1/4 cup sugar 1/4 teaspoon salt 1/4 cup fresh lime juice 3 scallions, white and light-green parts only, cut diagonally 1/4 inch thick 2 cups bean sprouts 2 tablespoons chopped sweet basil 2 tablespoons chopped cilantro 2 tablespoons Fried Shallots, optional
Directions
Blanch salmon in boiling water for 10 to 20 seconds. Lift out; drain in a colander. Blanch scallops for 10 seconds; drain.
Heat oil in a small stockpot over medium heat. Add chile paste and garlic. Cook until fragrant, about 10 seconds. Add stock, cover, and bring to a boil. Reduce heat to medium; stir in salmon and scallops, tomatoes, pineapple, onions, fish sauce, sugar, salt, and lime juice. Cook just until seafood is cooked through, about 3 to 5 minutes. Remove from heat, stir in scallions, bean sprouts, basil, and cilantro. Divide among 8 soup bowls, garnish with Fried Shallots, if desired, and serve immediately.
Reviews
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All Reviews for Vietnamese Fisherman’s Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vietnamese Fisherman’s Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
