Dive into a world of unexpected flavor with our delicious and surprisingly easy Sour Anchovy Soup recipe! This isn't your grandma's bland broth; we're talking a vibrant, tangy, and deeply satisfying soup that's perfect for a weeknight meal or a special occasion. The briny punch of anchovies, balanced by bright acidity and warming spices, creates a complexity that will leave you wanting more. Forget everything you think you know about anchovy – this recipe showcases their surprising versatility, transforming them from a pungent ingredient into a depth of flavor that elevates the entire dish.
This simple yet flavorful soup is surprisingly quick to prepare, utilizing readily available ingredients to create a memorable culinary experience. We've crafted a recipe that's both accessible to beginner cooks and exciting enough for seasoned chefs. Ready to unlock the secrets to this remarkable soup? Let's get started with our step-by-step guide!
Tools Needed
- knife
- sieve or bowl
- pan
- pot
Ingredients
- Fresh anchovies: 200g
- Ripe tomatoes: 2
- Corn: 100g
- Pineapple leaf: 100g
- Chili pepper: 1
- Shallots: 3
- Garlic cloves: 2
- Cooked noodles: 50g
- Bean sprouts: 200g
- Flat clams: 150g
- Coriander
- Cilantro
- Seasoning powder: 1/2 teaspoon
- MSG: 1/3 teaspoon
- Ground pepper: 1/3 teaspoon
- Sugar: 1/3 teaspoon + 1.5 spoonful
- Fish sauce: 1 teaspoon + 1 tablespoon
- Cooking oil
- Water: 1 liter
- Ripe mango: 50g
- Salt: 1/3 teaspoon
- Annatto oil: 1 spoonful (optional)
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash and drain the anchovies. You can remove the heads if desired. Keep the heads for a less bitter soup.
- Peel and slice the shallots and garlic. Cut the tomatoes into four pieces. Slice the chili pepper. Chop coriander and cilantro finely.
- Marinate the anchovies with half of the chopped shallots and garlic, seasoning powder, MSG, ground pepper, sugar, and fish sauce for 15 minutes.
Step 2. Sauté and Simmer
- Heat oil in a pan, sauté the remaining shallots and garlic until fragrant.
- Add pineapple and tomatoes to the pan, stir-fry for 1-2 minutes.
- Add 1 liter of water to the pot. Bring to a boil, then add the marinated anchovies and other ingredients (okra, chili, etc.).
- Add the ripe mango (using a sieve or bowl to extract the juice).
Step 3. Season and Finish
- Season the soup with seasoning powder, sugar, MSG, fish sauce, salt, and optionally annatto oil. Stir gently.
Step 4. Serve
- Simmer until the soup is cooked through and the flavors have melded. Add coriander and cilantro for garnish.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- To avoid a fishy smell, properly wash and marinate the anchovies.
- The addition of pineapple and tomatoes provides a balanced sour and sweet taste to the soup.
- Don't overcook the ingredients, as this can make them soft.
Nutrition
- N/A
FAQs
1. Can I substitute the anchovies?
While anchovies provide the signature sourness and umami, you could try using a tablespoon of fish sauce for a similar savory depth. The flavor will be different, but still delicious.
2. What kind of vinegar should I use?
White wine vinegar or sherry vinegar work best. They provide a bright acidity that complements the anchovies without overpowering the other flavors. Avoid overly strong vinegars.
3. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Sour Anchovy Soup recipe is a testament to the transformative power of simple ingredients. From its surprising depth of flavor to its ease of preparation, it's a dish guaranteed to become a family favorite. So gather your ingredients, embrace the unexpected, and enjoy the delicious results!