Soupe à la mode de Viet, a hearty and comforting dish, is a fusion of French and Vietnamese culinary traditions. As the name suggests, the soup combines the classic French soupe à la mode, typically made with beef broth, vegetables, and bread, with the bold flavors of Vietnamese cuisine. It is a versatile dish that can be tailored to personal preferences, with the addition of various herbs, spices, and protein options, making it a delightful and customizable meal.
Here are our top 6 tried and tested recipes!
SOUPE VIETNAMIENNE
Cette savoureuse soupe repas est prête en quelques minutes. On verse du bouillon chaud sur de fines tranches de boeuf pour le cuire rapidement.
Provided by canadianbeef
Categories Soupes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Mélanger dans un grand chaudron le bouillon, les échalotes, le gingembre, les épices chinoises et les clous et porter à ébullition. Réduire le feu à moyen et mijoter à couvert pendant 30 minutes. Retirer les clous et les jeter.
- Entre-temps trancher le boeuf aussi mince que possible en lanières de 2 po/5 cm de longueur. Faire tremper les nouilles dans de l'eau chaude pendant 15 minutes puis les égoutter
- Ajouter au bouillon, la sauce aux huîtres, le poivre et les nouilles et porter à ébullition pendant 3 minutes ou jusqu'à ce que les nouilles soient tendres. Portionner les tranches de boeuf, les fèves germées et les oignons verts dans 4 grands bols à soupe et verser lentement du bouillon dans les bols afin de cuire le boeuf. Servir avec des quartiers de lime, de la coriandre, du basilic ou des poivrons rouges séchés, au goût.
Nutrition Facts : Calories 422, Carbohydrate 56, Protein 34
SOUPE à LA MODE VIêT
tomate, carotte, feuilles de coriandre, champignon noir, vermicelles de riz, miettes de crabe, cube de bouillon, sauce soja, menthe, ciboulette, feuille de Tito, germes de soja
Provided by Loloregiontoulousaine
Categories plats vietnamiens
Time 20m
Yield 4 personnes
Number Of Ingredients 12
Steps:
- Réhydrater les champignons noirs dans un bol d'eau froide.
- Dans une sauteuse, mettre la boîte de crabe avec 1,5 litres d'eau et les cubes de bouillon. Porter à ébullition.
- Rajouter la sauce soja, le dés de tomates, les lanières de carottes.
- Maintenir à ébullition 10 minutes.
- Rajouter les herbes et les champignons noirs ciselés, les germes de soja.
- Maintenir à ébullition 5 minutes.
- On peut préparer tout cela à l'avance.
- Juste avant de servir :
- Reporter à ébullition si nécessaire, jeter les vermicelles de riz, maintenir 1 minute à ébullition (cette durée peut varier d'une sorte de vermicelle à l'autre : il faut regarder sur le paquet).
- Servir immédiatement.
VIETNAMESE NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the rice noodles as the label directs.
- Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
- Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
- Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.
Nutrition Facts : Calories 334, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 34 milligrams, Sodium 961 milligrams, Carbohydrate 51 grams, Fiber 2 grams, Protein 22 grams
CARROT SOUP 'A LA LOUISE'
Now this is a good for the eyes kind of soup, but yet so tasty.
Provided by Lise P.
Categories Carrot Soup
Time 1h5m
Yield 10
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
- Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
- Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!
Nutrition Facts : Calories 123.9 calories, Carbohydrate 10.9 g, Cholesterol 16.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 3.5 g, Sodium 105.4 mg, Sugar 4 g
CARROT SOUP 'A LA LOUISE'
Now this is a good for the eyes kind of soup, but yet so tasty.
Provided by Lise P.
Categories Carrot Soup
Time 1h5m
Yield 10
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
- Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
- Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!
Nutrition Facts : Calories 123.9 calories, Carbohydrate 10.9 g, Cholesterol 16.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 3.5 g, Sodium 105.4 mg, Sugar 4 g
CARROT SOUP 'A LA LOUISE'
Now this is a good for the eyes kind of soup, but yet so tasty.
Provided by Lise P.
Categories Carrot Soup
Time 1h5m
Yield 10
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
- Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
- Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!
Nutrition Facts : Calories 123.9 calories, Carbohydrate 10.9 g, Cholesterol 16.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 3.5 g, Sodium 105.4 mg, Sugar 4 g
Tips:
- Use fresh and flavorful ingredients: The quality of your ingredients will greatly impact the taste of your soupe a la mode viet. Use fresh, ripe fruits and vegetables. If you can, try to find locally-sourced ingredients.
- Don't be afraid to experiment: There are many different ways to make soupe a la mode viet. Feel free to experiment with different fruits, vegetables, and spices to find a combination that you love.
- Make sure your soup is well-chilled before serving: Soupe a la mode viet is best served cold. Make sure your soup has had plenty of time to chill in the refrigerator before serving.
- Serve with a variety of toppings: Soupe a la mode viet is traditionally served with ice cream and a sprinkle of cinnamon. However, you can also serve it with other toppings, such as fresh fruit, whipped cream, or nuts.
Conclusion:
Soupe a la mode viet is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your own taste. So next time you are looking for a sweet treat, give soupe a la mode viet a try!
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