Canh Tao/Rong Bien (Vietnamese Seaweed Soup)
Once I made the Canh Du Du (Vietnamese Papaya Soup). I appreciated that Koreans frequently serve seaweed soup to new moms to replenish iron. I made the decision to create Canh Rong Bien (Vietnamese Seaweed Soup) rather. My mother accustomed to get this to soup quite frequently after i was becoming an adult. After I saw a bundle of laver in the supermarket, I got myself it with this particular soup in your mind.
The kind of seaweed utilized in this soup isn't the same type utilized in making sushi. This laver is black having a purple tint, is dried in thick sheets, and isn't seasoned. Don't substitute as nori is way too salty for this kind of preparation.
I believe my mother accustomed to get this to with only a pork broth. Jeeze, it has been such a long time I can not remember. I'd leftover broth from making Mi Quang (Vietnamese Quang Nam-style Turmeric Grain Noodles with Pork and Shrimp) and so i used that rather. The shrimp and crab within the mi quang broth really went very well using the seaweed. So that you can make pork broth if you want, but I have modified the directions within this recipe for any simplified form of the mi quang broth rather.
Canh Tao/Rong Bien (Vietnamese Seaweed Soup)
For any 3-quart pot, you will need:
Six shrimp, minced
1/4 lb ground pork
1 tomato, finely diced
2 sheets of dried laver
1/2 teaspoon salt
1 tblsp Nuoc Mam (Vietnamese Fish Sauce). or even more based on taste
If you won't want to get this to broth, simply make Canh (Vietnamese Soup Broth) .
Fill a 5-quart stock pot about midway with water.
I love to buy shrimp with heads on in order to make use of the shells and heads for soup. Wash and peel the shrimp. Chuck the ball shells and heads in to the pot water and let simmer on high for around fifteen minutes.
The laver sheets will be a pack such as this.
You simply need a couple of sheets, for the way much seaweed you want. The seaweed strands could be rather lengthy so you might like to cut them into smaller sized squares before adding them in to the pot.
Meanwhile, mince the shrimp and finely dice the tomato.
Scoop the shrimp shells. Include the minced shrimp, diced tomato, and ground pork. Add salt and fish sauce and season to taste.
Add some seaweed and stir before the seaweed is moistened and also the soup is also mixed.
Serve plain or add grain if you wish to turn it into a meal.
