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Question by highballer906: vietnamese recipe please?
i also wanted the recipe for a vietnamese tomato soup “bon grill” or something like that, please help
there is no tofo or beans in the one i am familiar with, she uses chicken ground up mixed with fish or crab paste, is this the same of any of these two recipes listed i am confused, i do know it is a lot of work to make this dish which is why many restaurants dont do it?
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.
What do you think? Answer below!
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CHICKEN TOMATO VIETNAMESE
3 tbsp. oil
1 1/2 lbs. chicken, cut up
Minced onion
1/4 tsp. pepper
1 tsp. salt
2 cloves garlic
2 to 3 lg. tomatoes, chopped
1 tbsp. tomato paste
1 tbsp. soy sauce
Heat wok over high heat. Count to 30. Add oil. Count to 15. Roll around. Count to 10.
1. Add chicken, pepper, salt and onion. Brown; cover. Lower heat. Cook 5 to 10 minutes.
2. Add garlic, tomatoes, and tomato paste. Stir. Let cook 3 to 5 minutes.
3. Add soy sauce. Mix well. Serve over rice
PHO. (VIETNAMESE BEEF SOUP)
5 c. beef stock
1″ piece of fresh ginger root
3 Star Anise
2 scallions
3 tbsp. fish sauce
TO FINISH THE SOUP:
2 scallions
1 onion
12 basil leaves
6-8 oz. beef tenderloin or sirloin, partially frozen
FOR THE GARNISH:
2 c. fresh mung bean sprouts
8 sprig fresh mint or basil
2 fresh jalapeno or Serrano chiles, thinly sliced
1 lime, quartered
Hoisin sauce
Hot chili sauce
8 oz. rice sticks (dried rice noodles available at supermarkets)
Soak the rice sticks in warm water for 15 minutes. Meanwhile, combine the ingredients for the broth and simmer for 15 minutes, then strain. Thinly slice the scallion, onion and basil leaves. Slice the beef as thinly as possible across the grain. Bring 4 quarts water to a boil. Arrange the bean sprouts, mint sprigs, chiles and lime on a platter.
Just before serving, bring the broth to a boil. Cook the rice sticks in boiling water for 30 seconds, then drain. Cut the noodles in a few places. Divide noodles amount 4 large bowls. Arrange the scallions, onion slices and beef on top. Ladle broth on top. The heat of the liquid should be sufficient to cook the beef.
Serve this soup at once, passing the garnish platter from guest to guest. Let each person add sprouts, mint, chiles, lime, hoisin sauce and/or chili sauce to taste.