Morning Hue Soup
Morning Hue Soup
Ingredients
- 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)
- 1/2 lb (250 g) round Asian noodles, cooked (or Udon noodles)
- 1/2 lb (225 g) sliced beef fondue, halved
- Crab meat, to taste (optional)
- Bean sprouts
- Fresh cilantro leaves
- Thai basil leaves
- 2 limes, cut into wedges
- Roasted chili paste (optional)
Instructions
- 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.
Morning Hue Soup