Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Vietnamese Fisherman's Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 25, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 You can use any kind of seafood you like in this sweet-and-spicy soup, which is special enough for a dinner party. Ingredients ½ pound boneless, skinless salmon, cut into bite-size pieces ¼ 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 ½-inch dice 2 cups diced fresh pineapple ½ medium onion, sliced lengthwise ¼ inch thick 2 tablespoons Asian fish sauce ¼ cup sugar ¼ teaspoon salt ¼ cup fresh lime juice 3 scallions, white and light-green parts only, cut diagonally ¼ inch thick 2 cups bean sprouts 2 tablespoons chopped sweet basil 2 tablespoons chopped cilantro 2 tablespoons Fried Shallots, optional Directions 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. Rate it Print