Soups Recipes

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Bun Rieu Cua Recipe (Vietnamese Crab Noodle Soup) Recipe

This soup, called bún riêu, is typical Vietnamese comfort food. It's paired with the usual Vietnamese aromatic herbs and topped with other vegetables and fried tofu for a complete meal.

Just thinking about this seafood dish makes my mouth water! Tomorrow, my cousin Tri and his wife Tran are coming over to greet us for the Lunar New Year. So I spent today making a delicious, though a tad time-consuming (but oh-so worth it) soup dish for them. Bún riêu cua is a briny crab rice noodle soup garnished with feathery-like crab cakes in tomato and fermented shrimp (called mắm tôm) broth. Once you're ready to serve, shredded lettuce and mint finish the dish for added crunch along with lime and a drizzle of nuoc mam. 



If you love crab, this dish is ideal for you. If not, you could always try the veggie version (bún riêu chay) I make for the rest of my family members who are vegetarian. Either way, what a great way to start the year!


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Hot and Sour Thai Soup Recipe Recipe

Hot and Sour Thai Soup Recipe

01.13.12 by Jackie

Tom Yum Thai soup has a unique taste. It's both spicy and sour and loaded with amazing flavors such as lemongrass, galangal, fresh kaffir limes leaves and coconut milk. For this version, I combined fresh water chestnuts, sugar snap peas, tamarind, red chili powder, baby squid and mackerel. You could also add shrimp or chicken. And of course, the soup is easy to make vegetarian as well.

The warmth of the broth is very soothing. I usually serve this seafood soup with a bowl of steamed jasmine rice on the side, which makes a complete meal while still being pretty healthy (you could also omit the coconut milk if you're health conscious). Give this recipe a try; I promise you won't be disappointed!


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Chao Chay Recipe (Vietnamese Vegetarian Rice Soup) Recipe

We just stored all the holiday decorations and a new celebration is already upon us. Tết, the Asian New year is coming up in two weeks! I haven't bought cherry blossom flowers yet or decorated the house with red, but I’ll get to it soon. The other thing is that at the beginning of the year (Lunar calendar), it is auspicious to eat vegetarian food (ăn chay) on the last day of the previous year and first day of New Year. I recently made a delicious cháo bò (beef rice porridge), and I’ve created a vegetarian version to serve to the family.

Rice porridge is a typical Asian comfort food. I made this dish with tofu, carrots, daikon radishes, beech mushrooms and peas. Not only is it vegetarian, but it's also very healthy, which fits my New Year's resolution perfectly. I'm still trying to shed the extra baby weight! I'm going to be sharing a few Asian vegetarian dishes for you to try over the next few days, so come back soon!


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Canh Ga Ham Thuoc Bac: Vietnamese Black Chicken Soup Recipe Recipe

Canh gà hầm thuốc bắc, or "stewed black chicken soup" in Vietnamese, is known for its medicinal properties. It's the cultural equivalent of chicken noodle soup when you feel sick. In addition to its purported healing properties, it has a reputation of enhancing lactation for breast-feeding mothers. I don't know if it really helped nourish my baby girl but the broth is very tasty.

"Gà ác", which literally translates to "cruel chicken" is black chicken. It's parboiled then cooked overnight in a slow cooker. The soup requires several ingredients called thuốc bắc (traditional Chinese medicinal herbs and roots). It's composed of several kinds of dried mushrooms, gojee berries, ginseng, almonds, dried dates, dried jujube, dried lily bulbs, dried longans and fresh ginger. The addition of dried fruits makes a delicious broth with a complex flavor and natural sweetness.


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Chao Thit Bo Recipe (Vietnamese Beef Rice Soup) Recipe

Cháo, or rice congee, is synonymous to me with cold remedies. As a child, this Vietnamese soup was Maman's antidote; the warmth is soothing for the throat and the soft texture makes it easy to consume. The soup contains a handful of rice which acts as a thickener for the flavorful broth. Today, I made my favorite version:  it's called cháo thịt bò, "beef rice soup" in Vietnamese.

I made my usual beef broth in the same manner as I would to prepare phở bò. I added oxtail bones, ginger and onions. My trick for never messing up this recipe is to cook the rice in small portions. I cook 3 cups of broth for a few tablespoons of rice. You’ll get a much better product if you prepare it in small batches. As soon as the rice thickens the beef broth, I add paper-thin slices of flank steak at the last minute along with fresh ginger and freshly cracked pepper.


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