4 aromatic salmon belly sour soup recipes - Minprice

Salmon is a common ingredient that can be used in many delicious dishes. If you're already familiar with dishes like pan-seared salmon, salmon salad, or salmon sashimi, why not try a new dish like salmon belly sour soup. This Vietnamese-style dish is given a fresh twist with the distinctive flavor of salmon. Follow the recipes below brought to you by Minprice!

1. Introduction to salmon belly sour soup

Salmon is a highly nutritious food. Salmon stands out for its low saturated fat content, high-quality protein, and minerals: vitamin B12, vitamin D, potassium, iron,... Especially, salmon contains a lot of omega-3 fatty acids. These are essential fatty acids that the body needs but cannot produce on its own and must be obtained from outside sources. Omega-3 has the effect of reducing heart disease (including heart attacks and strokes), cognitive decline, Alzheimer's disease, reducing low-grade inflammation, cancer,...

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With such benefits, salmon is used regularly in daily meals. Salmon is also easily processed into many delicious dishes. Among them is the salmon belly sour soup.

2. Guide to 4 salmon belly sour soup recipes

This fish soup also has a similar cooking method to other fish soups, but it stands out thanks to the fresh and rich taste of salmon.

Sour soup with salmon belly

The first recipe is the most popular and simplest, bringing the pure sour taste from tamarind and pineapple. Combined with corn, bean sprouts, and water mimosa, it creates diversity and attractiveness for the dish.

Prepare ingredients:

• 300 grams of salmon belly
• ¼ ripe pineapple
• 6 corns
• 60 grams of bean sprouts
• 2 small tomatoes
• 2 short lengths of water mimosa
• 30 grams of tamarind meat
• 100 ml of white wine
• Herbs: mint, sawtooth herb
• Seasoning: cooking oil, fish sauce, sugar, pepper, seasoning powder, monosodium glutamate.

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How to make:

Step 1: Prepare ingredients

• Rinse the salmon with water, then wash it with diluted lemon juice or diluted white wine to remove the fishy smell. Drain and cut into bite-sized pieces.
• Peel and remove the eyes of the pineapple, then cut into pieces. Wash the tomatoes and cut them into wedges. Soak the corn in diluted salt water, then cut into diagonals. Wash and drain the bean sprouts.
• Peel the water mimosa, wash it, then cut diagonally. Squeeze and rub with salt, then rinse with water. Repeat 2 - 3 times to ensure the water mimosa is clean and does not cause itching when eaten.
• Soak the tamarind meat in 50ml warm water to soften, then mash and remove the seeds.

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Step 2: Cook the soup

• Heat a pot, add oil, and sauté the shallots until fragrant. Add tomatoes and salmon, stir-fry for about 5 minutes. Be gentle to avoid breaking the fish.
• Next, add 1.5 liters of water, tamarind juice, and pineapple. Season with 1 tablespoon fish sauce, 1 tablespoon sugar, 1 teaspoon chicken stock powder, 1 teaspoon MSG.
• When the soup boils, add corn and bean sprouts, and adjust the seasoning. Serve the soup in a bowl, garnish with cilantro and pepper.

Finished product requirements:

The salmon belly sour soup is fragrant and eye-catching. The gentle sour taste from tamarind harmonizes with the fatty, fragrant fish. The soup is rich, the fish is soft, not fishy. To enhance the richness of the soup, you can dip it with fish sauce and add a few slices of chili.

Sour soup with pickled vegetables and salmon belly

The delicious, appealing fatty taste of salmon belly, combined with pickled vegetables, has made the soup richer and more flavorful. This soup is perfect for hot days.

Prepare the ingredients:

• 300 grams of salmon belly
• 250 grams of pickled vegetables
• 2 tomatoes
• 2 shallots
• Seasoning: fish sauce, sugar, seasoning powder, pepper, chili, cooking oil
• Herbs: Vietnamese balm, mint,…

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How to make:

Step 1: Prepare the ingredients

• Clean the salmon, remove the fishy smell with diluted lemon juice and salt. Then rinse with clean water. Drain or pat dry with a towel.
• Cut the fish into pieces 5 - 6cm long, marinate with 1 tablespoon of fish sauce, 1 tablespoon of seasoning powder, ½ tablespoon of sugar, a little pepper, and finely chopped shallots. Mix well, marinate for about 20 minutes.
• Rinse the pickled vegetables with water, squeeze to reduce saltiness; then cut into small pieces. Cut the tomatoes into wedges; wash the Vietnamese balm, mint, chop finely.

Step 2: Cook the soup

• Heat a pot with cooking oil, when the oil is hot, add the shallots and sauté until fragrant. Then add the tomatoes and stir, add a little water and seasoning to soften the tomatoes, and create a beautiful color.
• Then add the pickled vegetables, stir-fry together for about 2 minutes, then pour in 1 liter of water, bring to a boil. When the soup boils, add the salmon, simmer over low heat and skim off any foam if necessary. Season with fish sauce, seasoning powder to taste.
• Transfer the soup to a clay pot (clay pot keeps the soup hot for a long time), then add the herbs and sliced chili. The fish is fatty and delicious, the soup is sweet and sour, the colors are harmonious. Serve with hot rice or noodles, both are delicious.

Sour salmon soup with bamboo shoots

Salmon and fresh bamboo shoots, a seemingly unrelated combination that creates an enticing soup. This dish stands out with its distinctive aroma from the bamboo shoots, the soft and chewy texture of the bamboo shoots, and the rich, fragrant salmon. 

Prepare the ingredients:

• 400 grams of salmon fillet
• 300 grams of fresh bamboo shoots (either shredded or whole bamboo shoots)
• 2 tomatoes
• 1 ripe tamarind
• 1 shallot
• 3 - 4 cloves of garlic
• Herbs: coriander, mint
• Basic spices: seasoning powder, monosodium glutamate, sugar, pepper, cooking oil

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Instructions:

• Clean the salmon, remove any fishy odor with diluted lemon juice/ginger or white wine. Cut the salmon into strips about 4 - 5cm long, 2cm thick. Marinate the salmon with: fish sauce, chopped shallots, and pepper.
• Wash the tomatoes, core them. Crush the ripe tamarind with half a cup of water, then strain to extract the tamarind juice.
• Wash the bamboo shoots, cut into small pieces. Boil the bamboo shoots for about 4 - 5 minutes. While boiling, add ½ teaspoon of salt and remember to partially cover the pot to allow toxins in the bamboo shoots to escape.
• Prepare a soup pot, heat cooking oil and sauté the chopped shallots until fragrant, then add the tomatoes and stir-fry. When the tomatoes start to soften, add the bamboo shoots and stir-fry together, season with a little seasoning.
• Add 1 liter - 1.5 liters of water (depending on the portion). When the soup boils, add the marinated salmon. Reduce heat, skim off any foam during cooking to keep the soup clear. Cook for another 15 - 20 minutes until the fish is cooked through. Taste and adjust seasoning if necessary.
• Serve the soup in a bowl, sprinkle with coriander, mint, and pepper, and serve hot with rice or noodles. When eating, dip the fish in chili fish sauce.

Minprice recommends:

• Fish bone sour soup
• Salmon head sour soup
• How to make salmon sour soup

Sour soup with salmon and mushrooms

Mushrooms are easy to find, easy to cook, and easy to eat. Cooking sour soup with salmon and mushrooms will definitely increase the nutritional value of the dish. The soup also adds sweetness, aroma, suitable for all ages.

Ingredients:

• 300 grams of salmon fillet
• 150 grams of shiitake mushrooms
• 150 grams of oyster mushrooms
• 5 fresh shiitake mushrooms
• 100 grams of cherry tomatoes
• 3 – 4 cloves of garlic, shallots
• 1 chili, basil
• Basic spices: Salt, fish sauce, cooking oil

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Instructions:

• Slice the salmon into bite-sized pieces, marinate with 1/2 teaspoon of seasoning powder for 15 minutes.
• Clean and cut the mushrooms, remove the stems, and soak in diluted saltwater for about 10 – 15 minutes. Then rinse with clean water. Slice the shiitake mushrooms; chop the oyster mushrooms; thinly slice the fresh shiitake mushrooms.
• Clean the tomatoes, cut in half; crush the chili, finely chop; finely chop the basil.
• Heat the cooking oil in a pot, sauté the minced shallots and garlic. Add the cherry tomatoes and stir-fry briefly, season with a little spice. Add enough water to the pot to bring to a boil.
• When the water boils, add the mushrooms and cook until they are tender, season with 1/2 teaspoon of salt and 2 tablespoons of seasoning powder. Finally, add the salmon and bring to a boil, season with 1 tablespoon of fish sauce, then turn off the heat.
• Note: Add the salmon last to ensure it cooks through without breaking apart.

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Here are the recipes for salmon belly sour soup. Combining different ingredients will bring new flavors, diversifying family meals. Don't forget to check out other delicious recipes on Minprice Blog!

See also:

• Salmon belly fried with fish sauce
• Salmon belly braised with pepper