Morning Hue Soup
Morning Hue Soup
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  • 3 shallots, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 3 stalks lemongrass (white part only), coarsely chopped
  • 1 tablespoon (15 ml) fresh ginger, chopped
  • 2 tablespoons (30 ml) canola oil
  • 1 teaspoon (5 ml) roasted chili paste (optional see note)
  • 1 teaspoon (5 ml) sambal oelek
  • 1/2 teaspoon (2.5 ml) paprika
  • 1/4 cup (60 ml) fish sauce (nuoc mam)
  • 1 tablespoon (15 ml) brown sugar or palm sugar
  • 8 cups (2 litres) chicken broth
  • 2 slices ham hock, without the rind (optional)
  • Preparation
  • In a large saucepan, brown the shallots, garlic, lemongrass, and ginger in the oil. Add the chili paste, sambal oelek, and paprika and cook for 1 to 2 minutes. Add the fish sauce and brown sugar and scrape the bottom of the pan.
  • Add the broth and meat and bring to a boil. Cover and simmer gently for about 1 hour and 30 minutes or until the meat falls off the bone. Strain the broth through a sieve. Remove the bones and put the meat back into the broth.
  • Description
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