Refreshing and Flavorful Sour Soup with Giang Leaves Recipe

Sour soup with giang leaves is a traditional dish that embodies the unique flavors of rural Vietnam. With its simple cooking method and easily accessible ingredients, this soup not only cools you down but also nourishes your health. Let’s explore the detailed recipe to make this delicious sour soup with giang leaves at home!

Ingredients Preparation

To cook sour soup with giang leaves for 4 people, you will need the following ingredients:

• Snakehead fish (or red tilapia): 500 grams (cut into bite-sized pieces)
• Giang leaves: 1 bunch (about 300 grams)
• Tomatoes: 2 (cut into wedges)
• Okra: 100 grams (sliced diagonally)
• Bean sprouts: a small handful
• Rice paddy herb and cilantro: a small amount (finely chopped)
• Fresh chili: 2 (minced)
• Garlic and shallots: 3 cloves of garlic, 2 shallots (minced)
• Cooking oil, fish sauce, salt, sugar, pepper: seasonings for taste

Ingredients for sour soup with giang leaves

Tips for Choosing Fresh Ingredients

• Giang leaves: Choose leaves that are dark green, not wilted or damaged. Younger leaves tend to have a more refreshing sour taste.
• Snakehead fish: Opt for live fish with firm flesh and no fishy smell. If using frozen fish, check carefully to ensure it is not spoiled.
• Tomatoes and herbs: Select naturally ripe tomatoes and fresh herbs to enhance the flavor of the dish.

Steps to Follow

Step 1: Prepare the Ingredients

• Wash the giang leaves, remove any old or damaged leaves, then gently squeeze to release the sour flavor.
• Wash the tomatoes and cut them into wedges. Wash the okra and slice it diagonally into bite-sized pieces.
• Pick the rice paddy herb and cilantro, removing old stems, wash and finely chop. Rinse the bean sprouts and let them drain.
• Clean the snakehead fish, cut into bite-sized pieces. To remove the fishy smell, soak the fish in diluted saltwater for about 5 minutes, then rinse with clean water.

Step 2: Marinate the Fish

• Marinate the fish with 1 tablespoon of fish sauce, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and a bit of minced garlic. Mix well and let the fish absorb the flavors for 15 minutes.

Step 3: Sauté the Fish and Tomatoes

• Heat 2 tablespoons of cooking oil in a pot, sauté the minced garlic and shallots until fragrant. Then add the tomatoes and sauté until they soften.
• Add the marinated fish, gently stir to firm up the fish and evenly distribute the seasonings.

Step 4: Cook the Soup

• Add about 1.5 liters of water to the pot and bring to a boil. Once boiling, reduce to medium heat and continue cooking for another 10 minutes until the fish is tender.
• Add the okra, giang leaves, and bean sprouts to the pot, cook for an additional 5 minutes. Season to taste with salt, sugar, and fish sauce. Finally, add the rice paddy herb and cilantro, then turn off the heat.

Step 5: Complete and Enjoy

• Ladle the soup into bowls, garnish with a few slices of fresh chili for added visual appeal. Sour soup with giang leaves should be enjoyed hot with white rice to fully appreciate its delicious flavors.

Finished sour soup with giang leaves

Conclusion

Sour soup with giang leaves is a dish that deeply reflects Vietnamese culinary culture, being both easy to cook and nutritious. With the above recipe, you can easily prepare this dish at home to treat your family. Give it a try and share your results with us!

If you want to explore more delicious recipes, don’t forget to visit the Sổ Tay Món Ăn. Wishing you success!