Prep Time: 10M Cook Time: 20M Total Time: 30 mins Servings: 2
Sweet and sour soup is very popular in Vietnam especially in the south. This soup is usually cooked with freshwater fish such as cá lóc (snakehead fish) or basa fish and served with steamed rice and caramelized fish cooked in a clay pot (cá kho tộ). The salmon noodle soup is a variant of the sweet and sour soup that you can make by yourself. The fresh salmon is easy to find in any grocery store in North America and Europe and this dish is served with rice vermicelli instead of rice.
Ingredients:
- 200g salmon fillet, cut in 4cm-cubes
- 1 tomato, cut in 4 pieces
- 100g dried rice vermicelli (or rice noodles)
- Herbs: mint, cilantro
- 100g bean sprouts
- 1.5 cup or 380ml water
- 1 tsp olive oil
- 10g garlic, chopped
- 1/2 tsp Knorr seasoning/ broth mix
- 1/2 tsp sugar
- a pinch of salt
- Dipping sauce: 2 tsp fish sauce and fresh chili (optional)
Directions:
Cook the rice noodles: In a pot, bring the water to a boil. Add dried noodles in and cook for about 7-10 minutes on medium heat. Since there are different kinds of rice noodles in the market, you should follow the cooking instructions on the package depending on which noodles you are using.
In another pan, heat the olive oil on medium heat and add the garlic in, stir well until it turns golden brown and fragrant.
Add the salmon in the pan and cook for 3-4 minutes until the salmon is slightly cooked.
Add the tomato in and cook for 1 more minute; gently stir to combine the ingredients.
Pour water in and bring it to a boil. Add Knorr seasoning, sugar, and salt in. You may add more salt and sugar to your taste.
How to serve: In a bowl, layer the bean sprouts then rice noodles. Next, pour the boiling salmon soup over the noodles. Finally, garnish the bowl with some cilantro and mint on top.
The salmon noodle soup is the best when served with some fish sauce and fresh chili on the side.
Let’s sip the first spoon of the soup, dip the salmon in the sauce and you’ll enjoy the flavorful combination of sweetness, sourness, and richness of all the ingredients in your bowl!
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Ingredients
- 200g salmon fillet, cut in 4cm-cubes
- 1 tomato, cut in 4 pieces
- 100g dried rice vermicelli (or rice noodles)
- Herbs: mint, cilantro
- 100g bean sprouts
- 1.5 cup or 380ml water
- 1 tsp olive oil
- 10g garlic, chopped
- 1/2 tsp Knorr seasoning/ broth mix
- 1/2 tsp sugar
- a pinch of salt
- Dipping sauce: 2 tsp fish sauce and fresh chili (optional)
Instructions
Cook the rice noodles: In a pot, bring the water to a boil. Add dried noodles in and cook for about 7-10 minutes on medium heat. Since there are different kinds of rice noodles in the market, you should follow the cooking instructions on the package depending on which noodles you are using.
In another pan, heat the olive oil on medium heat and add the garlic in, stir well until it turns golden brown and fragrant.
Add the salmon in the pan and cook for 3-4 minutes until the salmon is slightly cooked.
Add the tomato in and cook for 1 more minute; gently stir to combine the ingredients.
Pour water in and bring it to a boil. Add Knorr seasoning, sugar, and salt in. You may add more salt and sugar to your taste.
How to serve: In a bowl, layer the bean sprouts then rice noodles. Next, pour the boiling salmon soup over the noodles. Finally, garnish the bowl with some cilantro and mint on top.
The salmon noodle soup is the best when served with some fish sauce and fresh chili on the side.
Let’s sip the first spoon of the soup, dip the salmon in the sauce and you'll enjoy the flavorful combination of sweetness, sourness, and richness of all the ingredients in your bowl!
