Sunday, 26 October 2014

vietnamese combination (seafood soup) canh chua recipe

vietnamise combination recipe
Vietnamese Combination ,Seafood Soup

preparation time    : 30 minutes
Total cooking time : 30 minutes
Serves :  4

Ingredients :

To prepare a perfect Vietnamese
combination seafood soup we need:

1 tablespoon vegetable oil
15 mm lemon grass, white part only,
finely chopped
1 fresh red chilli, finely chopped
2 cloves garlic, finely chopped
2 litres (64 fl oz] home-made fish or
chicken stock or 1.5 litres
[48 fl oz) purchased stock diluted with
2 cups (500 ml/16 fl oz) water
1 tablespoon tamarind purée
1 tablespoon fish sauce
400 g (13 oz) black mussels, scrubbed
and debearded
500 g (1 lb] raw medium prawns, peeled
and deveined, with tails intact
500 g (1 lb) firm white fish fillets (e.g.
ling, blue eye or snapper), cut into
2.5 cm (1 inch] pieces
1 ripe tomato cut into thin wedges
3 tablespoons fresh coriander leaves
1 tablespoon fresh Vietnamese mint
1 cup (90 g/3 oz) bean sprouts, tailed

Preparation :

1 - Heat a non-stick wok over high heat, add
the oil and swirl to coat the side of the
wok. Add the lemon grass, chilli and
garlic, then cook for 2 minutes, or until
softened and fragrant. Add the stock,
tamarind and fish sauce, bring to the boil,
then reduce the heat to low and simmer
for 15 minutes.

2- Discard any broken mussels. Increase
the heat to medium-high, add the
mussels, cover with a lid and cook for 2-3
minutes , tossing occasionally. Remove the
lid and add the prawns, fish pieces and
tomato wedges. Cook for a further 3
minutes, or until the seafood is completely
Cooked. Discard any unopened mussels.
Stir In the coriander leaves and mint.

3- Divide the bean sprouts among four
SOUP bowls. ladle in the soup and serve.

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