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Article: A light hand with seafood ... soup or stir-fry. (recipes)
- Article from:
- Sunset
- Article date:
- March 1, 1988
CopyrightCOPYRIGHT 1988 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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A light hand with seafood . . . soup or stir-fry "Light and refreshing" describes these Southeast Asian dishes based on seafood. Crab claws and shrimp swim in broth for the Vietnamese soup; you add condiments to taste. Assertive seasonings--chili, ginger, and garlic--flavor the swordfish stir-fry, served hot over cool watercress.
Bean paste, rice sticks, and fish sauce are available in Asian markets and some grocery stores; or use alternatives.
Vietnamese Summer Soup 2 ounces rice sticks (mai fun) Water 6 cups regular-strength chicken broth 1 tablespoon finely chopped fresh ginger 1 tablespoon Vietnamese fish sauce (nuoc nam) or soy sauce 1/2 pound ...