Mai Loan-Bass's Vietnamese Sweet-And-Sour Soup

Name: Mai Loan-Bass's Vietnamese Sweet-And-Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 3 1/2 cups basic chicken broth; 2 1/2 tablespoons white vinegar, or fresh lemon or lime juice; 2 tablespoons sugar; 1 1/4 tablespoons oyster sauce or fish sauce; 1 small onion, thinly sliced; 1 medium carrot, thinly sliced; 3/4 cup sliced bamboo shoots; 1 small zucchini, thinly sliced; 1/4 pound medium-sized raw shrimp, peeled and deveined, sliced in half lengthwise; 1 cup fresh mung bean sprouts; 6 to 8 fresh mint leaves, minced; 1 green chili pepper, seeded and thinly sliced; Freshly ground black pepper to taste

Servings: persons

2 garlic cloves
3 1/2 cups basic chicken broth
2 1/2 tablespoons white vinegar, or fresh lemon or lime juice
2 tablespoons sugar
1 1/4 tablespoons oyster sauce or fish sauce
1 small onion, thinly sliced
1 medium carrot, thinly sliced
3/4 cup sliced bamboo shoots
1 small zucchini, thinly sliced
1/4 pound medium-sized raw shrimp, peeled and deveined, sliced in half lengthwise
1 cup fresh mung bean sprouts
6 to 8 fresh mint leaves, minced
1 green chili pepper, seeded and thinly sliced
Freshly ground black pepper to taste

1
Rub the two garlic cloves with oil and roast in a shallow pan at 400 degrees until golden, about 15 minutes.
2
Cool, then peel, mince and set aside.
3
In a saucepan, heat the chicken stock with the vinegar, sugar and oyster or fish sauce.
4
Just before it reaches the boiling point, add the onion, carrot, bamboo shoots, zucchini and shrimp.
5
Simmer until the shrimps turn pink and are cooked, about three to five minutes.
6
Place the raw bean sprouts in four warm soup bowls and add the hot soup.
7
Garnish with mint leaves, roasted garlic and sliced chili pepper.
8
Season with black pepper to taste.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 garlic cloves, 3 1/2 cups basic chicken broth, 2 1/2 tablespoons white vinegar, or fresh lemon or lime juice, 2 tablespoons sugar, and more.

Yes, Mai Loan-Bass's Vietnamese Sweet-And-Sour Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!