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No. 0272 Vietnamese Free recipe

Vietnamese Shrimp Broth with Herbs and Fried Shallots

A light, tangy broth simmered with tomato and tamarind carries plump shrimp, soft taro and tender vegetables, then gets finished with a shower of rice paddy herb, sawtooth coriander, crispy fried shallots and a slice of red chili. It is soothing yet lively, ideal beside steamed rice for a quick family supper.

4.1 from 65 cooks

Bowl of clear golden broth with shrimp, vegetables, sliced red chili, fresh herbs and fried shallots
Photo: FOX ^..^= on Pexels
Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Level
Easy
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Method 6 steps

  1. Bring the stock to a simmer and whisk in the tamarind paste, fish sauce and sugar until dissolved.

  2. Add the tomato wedges and taro chunks and simmer 10 minutes until the tomato softens and the broth turns golden and tangy.

  3. Add the taro stem or celery and cook 2 minutes until just tender but still crisp.

  4. Slip in the shrimp and simmer 2 minutes until pink and curled, then taste and balance with more fish sauce or sugar.

  5. Ladle into bowls and top generously with chopped herbs, fried shallots and a slice or two of red chili.

  6. Serve hot with steamed rice on the side.

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