Seafood Noodle Soup

A steaming broth where the acidity of pineapple and tomato awakens the marine flavors. The shrimp are pearly and the squid remains supple, just seared, under a rain of fresh herbs.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 918
• Protein: 56 g
• Carbs: 114 g
• Fat: 26 g

Ingredients

• 400 g Dried rice vermicelli ( cooked and drained )
• 400 g Wild shrimp ( peeled )
• 300 g Loligo vulgaris ( cut into rings )
• 200 g firm tofu ( in 2cm cubes )
• 150 g Ananas comosus (L.) Merril ( thinly sliced )
• 2 piece Round tomato ( in wedges )
• 2 piece lemongrass ( bruised )
• 4 tbsp fish sauce
• 1 piece Onion ( sliced )
• 3 piece Garlic ( minced )
• 3 tbsp Peanut oil
• 1 tbsp Brown sugar
• 1 piece Thai chili optional ( finely sliced )
• 1 piece Coriander ( chopped )
• 1 piece Scallion or chives ( chopped )
• 2 tbsp Lime juice
• 200 g Snakehead fish ( sliced )

Instructions

1. Aromatic broth preparation

   Crush the lemongrass to release the oils. Sauté it in a pot with minced garlic and sliced onion in peanut oil. When the aroma fills the kitchen, pour in 2 liters of water.

2. Flavor adjustment

   Add the pineapple cut into triangles and the tomatoes into wedges. Simmer for 20 minutes. The broth should take on a slightly orange color. Season with fish sauce, brown sugar, and salt.

3. Cooking the toppings

   Cut the tofu into cubes and fry them until golden and crispy. Slice the chả cá. Then dip the shrimp, squid, and chả cá into the simmering broth. As soon as they change color and the squid curls, remove them to prevent toughening.

4. Noodle preparation

   Cook the rice vermicelli in boiling water according to the indicated time. Drain and rinse with cold water to stop the cooking and keep a firm texture.

5. Final plating

   Divide the noodles into large bowls. Arrange the shrimp, squid, fried tofu, and chả cá on top. Pour the hot broth over. Finish with scallions, cilantro, sliced chili, and a squeeze of lime juice.

Chef's tips

• Do not boil the seafood for too long, or it will become rubbery.
• The pineapple must be ripe to bring its natural sweet acidity to the broth.

Storage

Store the broth separately from the noodles in the refrigerator for 24 hours. Reheat the broth to a rolling boil before pouring over fresh noodles.