Vietnamese Fisherman's Soup
You can use any kind of seafood you like in this sweet-and-spicy soup.
- Servings: 8
Source: Martha Stewart Living, July/August 1996
- 1/2 pound boneless, skinless salmon, cut into bite-size pieces
- 1/4 pound bay scallops, muscles removed
- 1 tablespoon vegetable oil
- 1 teaspoon ground-chile paste
- 1 teaspoon minced garlic
- 5 cups homemade or canned low-sodium chicken stock, skimmed of fat
- 2 ripe tomatoes (1 pound), cored and cut into 1/2-inch dice
- 2 cups diced fresh pineapple
- 1/2 medium onion, sliced lengthwise 1/4 inch thick
- 2 tablespoons Asian fish sauce
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup fresh lime juice
- 3 scallions, white and light-green parts only, cut diagonally 1/4 inch thick
- 2 cups bean sprouts
- 2 tablespoons chopped sweet basil
- 2 tablespoons chopped cilantro
- 2 tablespoons Fried Shallots, optional
Blanch salmon in boiling water for 10 to 20 seconds. Lift out; drain in a colander. Blanch scallops for 10 seconds; drain.
Heat oil in a small stockpot over medium heat. Add chile paste and garlic. Cook until fragrant, about 10 seconds. Add stock, cover, and bring to a boil. Reduce heat to medium; stir in salmon and scallops, tomatoes, pineapple, onions, fish sauce, sugar, salt, and lime juice. Cook just until seafood is cooked through, about 3 to 5 minutes. Remove from heat, stir in scallions, bean sprouts, basil, and cilantro. Divide among 8 soup bowls, garnish with Fried Shallots, if desired, and serve immediately.