It’s cuisine includes both the foods and drinks of Vietnam. It features a mixture of five basic tastes in the overall meal. Each Vietnamese dish has a flavor which reflects one or more of these elements. Ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruit and vegetables. The recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird’s-eye chili, lime, and Thai basil.
Vietnamese cooking is admired for its fresh ingredients, minimal use of dairy and oil, textures that work well with each other. It also has a reliance on herbs and vegetables. However, the result is that Vietnamese cuisine is viewed one of the healthiest worldwide. Also it is one of my favourite cuisines. The mix of spices, aromatics, flavours and general enjoyment of cooking and eating it.
Hot and Sour Shrimp Soup
- This Hot and Sour Shrimp Soup is very easy. Start by bringing 1 gallon of water to a boil.
- Remove from the heat and add the noodles.
- Soak until the noodles are tender, 5 to 10 minutes (see package directions).
- Drain and divide the noodles between 4 individual soup bowls.
- Meanwhile, simmer the stock, lemon grass, and reserved shrimp shells in a large pot over moderate heat for 15 minutes.
- Add the hot chile and simmer for 5 minutes.
- Strain, discard the solids, and return the stock to the pot.
- Immediately before serving, bring the stock to a simmer and add the shrimp, lime juice, salt, and pepper and cook just until the shrimp are firm and opaque, about 2 minutes.
- Divide the beans sprouts and scallions between the soup bowls and ladle the soup into the bowls.
- Garnish with the fresh herbs.