Best 3 Vietnamese Seafood Volcano Soup Recipes

VIETNAMESE SEAFOOD NOODLE SOUP (HU TIEU NAM VANG)

Steps:

• Toss Ingredient A into a pot and set to boil, skim off any scums that floating on the pot. Add Ingredient B into the pot and let simmer for 60 minutes under low heat.
• Continue to simmer the broth for another 60 minutes. Remove pork loin from the pot and soak with cold water for 10 minutes, rinse dry then cut into thin slices.
• Turn off the heat and strain the broth thru a strainer while transferring the soup into a new pot. (Adjust the taste of broth by adding additional salt and rock sugar if needed.)
• Heat up a pan with cooking oil, add Ingredient C into the pan and light saute until turn golden brown, set aside for later use.
• Heat up a pot with water and cook the rice noodle for 3 minutes, let chill under running tap water then rinse dry. Continue by boiling the remaining Ingredient D in the same pot for 2 minutes,
• Place rice noodle on each bowl as the base ingredient. Arrange shrimp, pork slices, fish ball and caramelized shallot garlic on top. Pour a hearty amount of broth into the bowl then sprinkle Ingredient E as garnishment. Ready to serve.

VIETNAMESE SEAFOOD VOLCANO SOUP

Steps:

• Heat oil in a wok.
• Lightly brown garlic and shallots.
• Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar.
• Blend well, then simmer for 2-3 minutes.
• Add stock with tamarind juice or lime juice. Bring to a boil.
• Add seafood and wine to stock. Bring back to boil.
• Cover and simmer for 3-4 minutes until mussel shells have opened. Discard any that remain closed after cooking.
• Taste soup and adjust seasoning to your liking with salt & pepper.
• Garnish with cilantro leaves and serve hot.

VIETNAMESE FISHERMAN'S SOUP

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.