Friends who like to eat sour will definitely like Vietnamese food~
Vietnam is located in Southeast Asia, with a tropical climate and developed water system, so it has always been known as the "land of fish and rice".
A variety of unique spices bloom here, so Vietnamese cuisine is often seasoned with spices, and the unique flavor makes it unforgettable to eat.
Vietnamese people like to eat all kinds of seafood, especially love sour and spicy food, in fact, not only Vietnamese people like sour, the whole Southeast Asian region has a special love for sour and spicy flavors
Local sour soups are made with tomatoes as the main ingredient, seasoned with spices such as nine-tiered pagodas, fish sauce, lemongrass, and coriander.
It is used to accompany fish and shrimp and other seafood flavors, presenting a unique Southeast Asian flavor that is fresh and sour.
If spices are the essence of Southeast Asian flavors, then tomatoes are the soul of sour soup
The thick and juicy tomatoes have a unique taste of sweet and sour, which is the secret of many sour delicacies.
Today, Lao Zhan will use tomato sour soup from Guizhou to make a super fresh seafood sour soup pho for everyone.
"I didn't eat acid for three days, and I walked trembling." In the past when there was a lack of salt, tomatoes were an important way for residents of inland areas to supplement sodium.
The early Guizhou sour soup was simply fermented with tomatoes with sugar and salt, and today it is one of the important delicacies in the life of Guizhou people
Prepared by Lao Zhan himself, tomato sour soup made of alpine tomatoes is made with solid ingredients, bright red and sour flavor, and is the best choice for making sour soup delicacies
"Use the ingredients around you to make global cuisine." It is the consistent purpose of the kitchen, and many local ingredients have burst out a different fresh taste under the tricks of Lao Zhan.
When Guizhou's tomato sour soup meets delicious seafood and spices full of Southeast Asian style, a small bowl of pho can also have a unique sour taste.
After taking a sip, the fresh and sour flavor all bloomed in the mouth, and even Lao Zhan and Jingjing couldn't help but inhale madly
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Wok Cook pot
Tomato sour soup 1 box 500g pho 8 shrimp
2 tails of mid-roll 200g sprouts 1 onion 1 lemongrass
1 handful of coriander 9-tier tower 1 handful of lemon 1 fish sauce to taste
[1] Prepare the materials
Fresh shrimp washed and shelled, onion shredded, rolled in half and cut into flower knives, coriander, lemongrass, nine-layer tower chopped and set aside.
[2] Make a soup base
Add oil in the pot, pour in the shrimp head and shrimp shell and fry the shrimp oil, add the chopped lemongrass, chopped coriander, onion and stir-fry, pour in the sour soup and stir-fry slightly, add water, drizzle with fish sauce to taste and simmer, after cooking, the sour soup is filtered and set aside.
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Fish sauce and lemongrass are made
The key spice of Southeast Asian flavors
【3】 Boil pho with side dishes
Boil the water into the pho, cook well and remove it into a bowl. Pour hot water into the shrimp, medium rolls and cook, then pour in the bean sprouts and blanch them to fish out.
[4] Assembly
Spread the bean sprouts on the pho, add the cooked shrimp and medium rolls, sprinkle with shredded onions, crush the nine-layered tower, pour in the sour soup, add lemon slices, and garnish with wood ginger seeds, and you're done.
Today's seafood sour soup pho is very special, and it tastes fresher than the sour soup powder in Guizhou in the morning. At the beginning, when Master cooked the soup, it was completely guizhou, and after adding fish sauce and other spices, it became a Southeast Asian flavor in seconds, which was very surprising. When squeezed with lemon juice when eating, the sour taste is stimulated instantly, and the stimulating acid becomes refreshing and delicious after passing, and it is really super appetizing to eat
Seafood sour soup pho: "I look like this!" ”
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