How to make the Creamy Tomato Thai Soup Recipe http://www.robinskey.com/ Subscribe for more great raw recipes! http://www.youtube.com/user/RobinKeikoGregory …
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Question by highballer906: vietnamese recipe much needed, thanks?
i also wanted the recipe for a vietnamese tomato soup “bon grill” or something like that, please help
Best answer:
Answer by caroline w
Vietnamese Bean Curd-Tomato Soup (Bun Rieu)
2 1-lb. pkg. firm tofu, sliced into 1/2-in. thick slices (2 inches wide)
3/4 lb. ground pork
4 fresh tomatoes, sliced into wedges
2 tsp salt
1 tsp MSG
2 quarts water
4 eggs, beaten
1/4 lb ground pork
1/4 tsp salt
1/4 c nuoc mam (fish sauce)
5 pkg Vietnamese rice vermicelli, boiled till done and rinsed with cold water
fresh bean sprouts
fresh cilantro, chopped
6 scallions, white part only, chopped
Deep fry tofu in 1 inch of hot oil till brown and crunchy. Hold
to the side. Brown 3/4 lb. pork in a little oil a a stock pot.
Add the tomatoes, salt, MSG, scallions and water. Let simmer for
30 minutes.
Meanwhile, combine the beaten eggs, ground pork, and salt in a
small bowl. Microwave for 3 minutes, stopping to mix halfway
through. (Or cook in a skillet till mixture looks like an omelet.)
Chop into bite-sized pieces and add to tomato mixture. Add fried
tofu to soup. Let cook for 10 more minutes. Add fish sauce to
pot right before eating.
In each bowl, layer cooked noodles, bean sprouts and cilantro.
Top with soup and garnish with scallion.
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VIETNAMESE CHICKEN CABBAGE SALAD
2 boneless chicken breasts, boiled, shredded
Reserve chicken broth by simmer to 1/2 cup.
1/2 head white cabbage, shredded
1/2 head red cabbage, shredded
1 lime juice, fresh
1 tbsp. sugar
1/4 c. chopped fresh cilantro
1/4 c. ground peanuts
Salt and pepper to taste
Mix chicken, both cabbages, cilantro in salad bowl. Mix lime juice, chicken broth, sugar, salt and pepper in separate bowl. Before serving, mix the two mixtures together. Tp with ground peanuts. Serve immediately
VIETNAMESE CORN CRAB SOUP
1 1/2 qts. chicken stock
1/4 c. cold water
1/2 pkg. frozen corn, cooked
Pepper
2 tbsp. cornstarch
1 can crab meat
1 egg white
Salt
Bring stock to boil. Dissolve cornstarch in water. Add mixture to stock and stir until soup thickens. Add corn, crabmeat, salt and pepper to taste. Simmer until corn and crab are heated. Just before serving, bring soup to boil and add egg white. Break the egg white with a fork as it congeals.