Mai Loan-Bass’s Vietnamese Sweet-And-Sour Soup
Updated September 28, 2020
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 garlic cloves
3 ½ cups basic chicken broth (see recipe)
2 ½ tablespoons white vinegar, or fresh lemon or lime juice
2 tablespoons sugar
1 ¼ tablespoons oyster sauce or fish sauce
1 small onion, thinly sliced
1 medium carrot, thinly sliced
¾ cup sliced bamboo shoots
1 small zucchini, thinly sliced
¼ pound medium-sized raw shrimp, peeled and deveined, sliced in half lengthwise
1 cup fresh mung bean sprouts
6 to 8 fresh mint leaves, minced
1 green chili pepper, seeded and thinly sliced
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
24 grams carbs; 52 milligrams cholesterol; 173 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 3 grams fiber; 508 milligrams sodium; 14 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub the two garlic cloves with oil and roast in a shallow pan at 400 degrees until golden, about 15 minutes. Cool, then peel, mince and set aside.
- Step 2
In a saucepan, heat the chicken stock with the vinegar, sugar and oyster or fish sauce. Just before it reaches the boiling point, add the onion, carrot, bamboo shoots, zucchini and shrimp. Simmer until the shrimps turn pink and are cooked, about three to five minutes.
- Step 3
Place the raw bean sprouts in four warm soup bowls and add the hot soup. Garnish with mint leaves, roasted garlic and sliced chili pepper. Season with black pepper to taste.
Private Notes
Comments
This def needed more seasoning. Of all kinds. I added red chili paste and that still wasn't enough to punch this up. It tastes fine, but wasn't as good as other sweet and sour soups I've had