A bowl of soup full of aroma, color and taste with soft fatty worm meat, sweet and sour broth, and the aroma of water mimosa. Northern Vietnamese sour soup goes very well with mixed vegetables.
Ingredient
(7)- 1.5 kg of axle
- 3 tomatoes
- 2 onions
- Rice vinegar or custard apple, tamarind, pomelo create sour taste
- Scallions, Vietnamese coriander, fried onions (optional)
- Spices: Fish sauce, salt, seasoning powder, pepper
- Lard or cooking oil
Making
1. Pre-processing and preparation
- Soak the earthworms in rice water with a few slices of chili for 1-2 hours to release all the mud. Then, wash them several times to clean them. The seasoning that creates a soft, light sour taste and a clear, fresh broth for earthworm soup in particular and Northern soup in general is vinegar. You can replace it with cylindrical gourd, grilled doc or tamarind. Some families are used to eating fermented rice, although the broth is not clear, it has a light aroma and a mild sour taste.
- Chop 2 tomatoes to stir-fry to create a beautiful pink-red color for the soup, and cut the other into wedges and add to the soup. Slice the shallots. Wash and chop the green onions and Vietnamese coriander.
2. Cook soup
- Put the worms in the pot, add a little salt and turn on the stove. Because the worms, mussels and clams are easy to overflow when boiling, pay attention to the heat and open the lid. When the water boils, the worms open their mouths, stir well, turn off the stove and scoop the worms out. Let the boiled water settle, filter the clear water to cook the soup. As for the worms, peel off the shell, cut the black belly, squeeze out the impurities, then squeeze with salt and wash clean. Marinate the worms with a little seasoning for flavor.
- Fry onions, add chopped tomatoes and stir-fry until soft, add the worm and stir-fry together. Add filtered mussel water, add water if needed. Bring to a boil then add tomato wedges, season to taste, slowly add sticky rice vinegar to taste. Turn off the heat, ladle the soup into a bowl and add onions and dill to enhance the aroma.
3. Finished product requirements :
- A bowl of soup full of aroma, color and taste with soft fatty worm meat, sweet and sour broth, and the aroma of vinegar.
Attention:
The worm is smaller than the mussel, only the size of the index finger, the length is also about two finger joints, the meat of the worm is fatty and soft and not tough like the mussel. For a long time, the people of the North have always considered the worm a natural food rich in nutrients, especially to prevent night sweats for children. Therefore, it is favored to be included in the summer menu with many delicious dishes such as: worm soup, worm stir-fried with chives, worm cooked with gourd, worm porridge, worm steamed with grapefruit leaves...
Each Hanoi sour soup has its own type of herbs and spices. Sour soup with worm crab, mussel soup, and trai soup must have Vietnamese coriander and green onions to be delicious. And sour soup with fish must have dill. And only when eating, when scooping the soup into a bowl, do you add herbs and spices to prevent it from turning yellow and losing its aesthetic appeal.
Depending on taste, some people stir-fry the meat to get a rich flavor, while others add the meat directly because they like the natural sweet taste.
Northern Vietnamese sour soup is generally eaten with mixed vegetables (lettuce, coriander, Vietnamese balm, perilla...) which is very suitable for summer.
- Vnexpress.net
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