Mini Vietnamese Favorites. Wendy Hutton

Чтение книги онлайн.

      Pineapple Seafood Soup (Canh Chua Tom)

      This delicious soup, which has a sweet and sour tang—thanks to the use of pineaple, tamarind juice, lemongrass, fish sauce and tomato—can be made with prawns or fish or any mixture of seafood.

      500 g (1 lb) fresh seafood (a combination of prawns, squid and fish fillets), cleaned and shelled, and cut into bite-sized pieces

      2 teaspoons oil

      ½ onion, thinly sliced

      3 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced

      1½ liters (6 cups) chicken or fish stock, or 2 to 3 stock cubes dissolved in 1½ liters (6 cups) hot water

      1 large ripe tomato, cut into wedges

      150 g (5 oz) fresh or canned pineapple, cut into chunks to yield about 1 cup

      1 tablespoon fish sauce

      2 tablespoons tamarind juice

      1 tablespoon sugar

      ½ teaspoon salt

      100 g (2 cups) bean sprouts, seed coats and tails removed

      1 baby cucumber, cut into matchsticks

      20 mint leaves or sprigs of coriander leaves, to garnish

      Marinade

      2 cloves garlic, minced

      1 finger-length red chili, deseeded and sliced

      1 tablespoon fish sauce

      ¼ teaspoon freshly ground black pepper

      1 Combine the Marinade ingredients in a large bowl and mix well. Place the seafood in the Marinade and mix until well coated. Cover with a cloth and allow to marinate for at least 20 minutes.