4 years ago
YinofYang
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Phan Zone - Hot & Sour Soup the Vietnamese Way
From Purewow.com: It’s hard to believe that Charles Phan’s hot-and-sour soup uses less than a dozen ingredients. The celebrated San Francisco chef’s soup is undeniably complex and tastes like a dish that requires both an abundance of time and specialized culinary skills to make. But just like all the recipes that appear in Phan’s definitive new cookbook, Vietnamese Home Cooking, this soup is easily attainable for the average home cook. Try making it first for a restorative post-holiday meal, then revisit the recipe to serve as a starter at a Phan-inspired Vietnamese feast down the road. Hot-and-Sour Shrimp Soup Recipe adapted from "Vietnamese Home Cooking" by Charles Phan (Ten Speed Press) Makes 6 servings Start to Finish: 50 minutes Ingredients 2½ quarts chicken broth (preferably homemade) 2 ounces seedless tamarind pulp (available at Asian markets) 2 Thai chiles, stemmed and halved lengthwise 2 tablespoons fish sauce 1 tablespoon plus 1 teaspoon lime juice ¼ teaspoon kosher salt ½ pound medium shrimp--peeled, deveined and cut in half lengthwise ½ medium pineapple--peeled, cut lengthwise into 6 pieces, core trimmed away and cut crosswise into ⅛-inch-thick slices (about 1½ cups) 3 cups mung bean sprouts 1½ cups shredded iceberg lettuce 2 tablespoons finely chopped cilantro leaves Directions 1. In a large saucepan set over high heat, combine the broth with the tamarind pulp and chiles and bring to a boil. Reduce the heat to medium and simmer for 15 minutes, whisking occasionally to break up the tamarind pulp. Remove the saucepan from the heat, strain the mixture through a fine-mesh sieve into a large bowl and discard the solids. Return the soup to the pot. 2. Add the fish sauce, lime juice and salt to the saucepan and bring the soup to a simmer over medium heat. Add the shrimp and pineapple and cook until the shrimp just turn pink, 30 seconds to 1 minute. 3. Divide the bean sprouts and lettuce among six soup bowls. Ladle the hot soup into the bowls and garnish with the cilantro. Serve immediately. Reprinted from "Vietnamese Home Cooking" by Charles Phan. Copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
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