Best 3 Vietnamese Fishermans Soup Recipes

In the heart of Vietnam, where the vibrant Mekong Delta meets the sea, lies a culinary treasure waiting to be discovered - the Vietnamese Fisherman's Soup. This humble yet soul-warming dish has been passed down through generations of fishermen, who relied on this flavorful broth to nourish their bodies after long days at sea. As the sun rises over the shimmering waters, the aroma of this aromatic soup fills the air, beckoning you to embark on a taste adventure that captures the essence of Vietnamese coastal living.

Let's cook with our recipes!

VIETNAMESE FISHERMAN'S SOUP

Vietnamese Fisherman's Soup image

You can use any kind of seafood you like in this sweet-and-spicy soup, which is special enough for a dinner party.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 18

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

Steps:

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.

VIETNAMESE FISHERMAN'S SOUP

Vietnamese Fisherman's Soup image

Posted for a request, this recipe is from 'The Best of Vietnamese & Thai Cooking' by Mai Pham. I haven't tried this recipe yet, the description in the book says it's spicy, sour and a little sweet. Prep and cook times are approximate.

Provided by Hey Jude

Categories Vietnamese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

1/4 lb medium raw shrimp, peeled and deveined
1/3 lb boneless skinless salmon, cut into bite size pieces
1/4 lb scallops
boiling water
1 tablespoon vegetable oil
1 teaspoon ground chili paste
1 teaspoon minced garlic
5 cups unsalted chicken stock or 5 cups low sodium chicken broth
2 medium tomatoes, cut into thin wedges
2 cups freshly cut pineapple chunks
1/2 medium onion, cut into thin wedges
2 tablespoons fish sauce
3 tablespoons sugar
1/4 teaspoon salt
2 tablespoons tamarind pulp, soaked in
1/3 cup hot water, and pushed through a sieve
4 tablespoons fresh lime juice
2 cups bean sprouts
1 tablespoon chopped fresh rice paddy herb or 1 tablespoon saw-leaf herb (this ingredient gives the soup it's 'sour' flavor)
1 tablespoon chopped fresh Thai basil
2 tablespoons fried shallots, for garnish (instructions follow)
1 cup vegetable oil, for frying shallots

Steps:

Bring water to a boil in a medium pot.
Using a strainer with a long handle, blanch all seafood for about 10-20 seconds (this removes impurities and keeps the chicken stock clear when you add the seafood later); set seafood aside.
Discard water and wipe the pot dry; add the oil and heat over moderate heat; add the chili paste and garlic and allow to sizzle until fragrant, about 10 seconds.
Add the chicken stock and bring to a boil; add the seafood, tomatoes, pineapple, onion, fish sauce, sugar, salt, tamarind and lime juice; cook until seafood is just done, about 3-5 minutes.
Remove from heat and add bean sprouts and herbs; garnish with fried shallots and serve piping hot.
Fried shallots: line a cookie sheet with paper towels and spread thinly sliced shallots on top (use about a cup of shallots); let sit for 15-20 minutes to air dry (makes the shallots crispier); heat the oil in a skillet over low heat; add the shallots and and stir them so they don't tangle; fry the shallots until golden, about 5 minutes and with a slotted spoon, remove and drain them on paper towels.
When shallots are cool, transfer to a glass jar with a tight-fitting lid and they'll keep at room temperature for 2 weeks.

VIETNAMESE HOT AND SOUR SOUP

Vietnamese Hot and Sour Soup image

This recipe was posted on the box of rice noodles, and I'm posting here so I don't lose it. It's slightly modified for our taste.

Provided by PanNan

Categories Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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:

In a large pot, bring broth, lemongrass, mushrooms, and onion to a boil.
Add shrimp, fish sauce and lime juice to the pot.
Cook until shrimp is opaque (1 - 2 minutes).
Add rice noodles and heat another minute.
Serve in soup bowls with garnishes as desired.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't overcook the fish. Fish should be cooked until it is just opaque in the center, any longer and it will become tough and dry.
Use a variety of vegetables. This will add flavor and texture to your soup. Some good options include carrots, celery, onions, and tomatoes.
Don't be afraid to experiment. You can add different spices, herbs, and vegetables to your soup to create your own unique flavor profile.
Serve your soup hot. Vietnamese fisherman's soup is best enjoyed when it is hot and steaming.

Conclusion:

Vietnamese fisherman's soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover fish. With its simple ingredients and bold flavors, this soup is sure to become a family favorite.