Recipe Directions
1. Soak the saffron in olive oil and salt. Set aside.
2. Blend all the other ingredients.
3. Prepare a nut bag or cheese cloth to strain the soup. Pour the soup into the nut bag or cheese cloth and then squeeze the liquid.
4. You can put the soup in the dehydrator to warm before service.
5. Serve with the saffron oil made earlier. Strain the saffron oil and top the soup.
6. You can add cilantro and mung bean sprouts, too! Enjoy!
Cheflandria's Thoughts
By Cheflandria I finally made it! All sorts of ingredients run in my mind for this soup and finally got a chance to try it.
“Canh Chua” is one of my favorite comfort foods.
The original soup is made with fish or shrimp stock along with the fish or shrimp itself. The soup I made has those flavors by just using some oil, saffron, and salt. It gives it a shrimp oily flavor.
It’s delicious!
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Comments
Top voted
Cheflandria
Apr 30, 2010
banh chung is my dad's favorite dish...that is in the works - not sure yet how to get that mung bean flavor on the crepe but I am thinking about it all the time!
pho, same...it will come - there are days where I create something out of the blue and taste it then say "oh yeah..!" it will come...
thanks for asking those good questions and I am in the quest! you are motivating me!!!
Male_Dietitian
May 06, 2010
thank you cheflandria... you are too kind. :) Will be making this today
Cheflandria
May 06, 2010
if you have a zester, just run it through it like a grater. or if you have a grater with smaller holes, grate it into fine zest...hope that helps and no questions are stupid :-)
All
Male_Dietitian
May 06, 2010
thank you cheflandria... you are too kind. :) Will be making this today
Cheflandria
May 06, 2010
if you have a zester, just run it through it like a grater. or if you have a grater with smaller holes, grate it into fine zest...hope that helps and no questions are stupid :-)
Male_Dietitian
May 05, 2010
This may be a stupid question, but how do you zest lemongrass? It's like trying to peel a blade of grass or maybe I just don't have the culinary skill. Can you cut it up?
Cheflandria
May 04, 2010
note, this can be spicy - i made it 3 times now - just a warning
if you are not a spicy person, don't add the chili flakes.
Cheflandria
May 04, 2010
i saw that, i think something is being fixed...in the meantime - here is a link to the recipe! http://www.rawfreedomcommunity.info/forum/showthread.php?t=2965
sorry about that...not sure what happened.
Cheflandria
Apr 30, 2010
banh chung is my dad's favorite dish...that is in the works - not sure yet how to get that mung bean flavor on the crepe but I am thinking about it all the time!
pho, same...it will come - there are days where I create something out of the blue and taste it then say "oh yeah..!" it will come...
thanks for asking those good questions and I am in the quest! you are motivating me!!!
Cheflandria
Apr 29, 2010
Hi rkbush! Oil, salt and saffron gives you a shrimpy flavor. I saved me some for tomorrow's lunch. It's good. Let me know how you like it!
rkbush
Apr 29, 2010
This is a new one on me, but it looks great! Is the oil and saffron to replact nuoc nam?
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