Watercressed Shrimp Soup - {Canh Sa Lach Soan} Recipe - Cooking Index
Watercressed Shrimp Soup - {Canh Sa Lach Soan} Recipe - Cooking Index
This Vietnamese soup is really lovely to look at -- I recommend serving in flat soup bowls for the full effect. In taste, the broth is earthy and sour, with a sea-salt tang, all counterpointed by the sweetness of the shrimp and the peppery crunch of the watercress. In a word, it's an elegant appetite stimulant.
Type: Fish| 1 | Shallot | |
| 3 tablespoons | 45ml | Nuoc mam (fish sauce) |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/4 lb | 113g / 4oz | Large shrimp - (abt 12) - peeled, deveined, |
| Shells reserved for the broth | ||
| 6 cups | 1422ml | Vietnamese or regular chicken stock - simmered with |
| 1 | Ginger - (1") - that has been | |
| Crushed | ||
| 1 1/2 | Watercress - cut bite-size | |
| (it's traditional to leave whole, | ||
| But what a mess!) |
Pound the shallot into a paste, then mix in the nuoc mam and the pepper. Toss in the shrimp and pound the paste into them -- they should stay whole.
Heat the stock in a large saucepan to a boil, then stir in the reserved shrimp shells, reduce to medium heat, and cook for about 8 minutes. Fish out the shells with a strainer spoon.
When ready to serve, reheat the stock to a boil. Add the shrimp and cook for 1 minute. Toss in the watercress, and cook for another minute. Ladle into bowls and serve immediately.
Serve hot to 4 people as a first course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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