Sour soup dishes are very easy to eat, helping to reduce heaviness with their appealing sweet and sour flavor along with eye-catching colors. Today, TasteVN will introduce you to 4 delicious frog sour soup recipes, with just a few very simple steps. Let’s get cooking and make these enticing soups right away!
1. Frog sour soup with giang leaves
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Frog sour soup with giang leaves For 4 people
Frog thighs 500 gr Giang leaves 100 gr Tomato 1 piece Horn chili 1 piece Herbs A little (culantro/ Vietnamese coriander) Chopped chili 1 teaspoon Lemongrass 2 stalks Chopped lemongrass 1 tablespoon Vinegar 1 tablespoon Fish sauce 1 tablespoon Cooking oil 1 tablespoon Chopped garlic 1 tablespoon Sugar/seasoning powder A little
How to choose fresh giang leaves
- Choose giang leaves that are dark green in color; these are large, mature leaves that will provide a more appealing sour taste than young giang leaves with a pale color.
- Choose bundles of giang leaves that are intact, not bruised, and do not have too many white or black spots on the leaves.
- If you buy giang leaves and do not use them all, you should store them in the refrigerator immediately; do not wash them before putting them in the refrigerator, as this will cause the giang leaves to spoil quickly.
Stir-fry frog
You place a pot on the stove, turn on medium heat, add 1 tablespoon of cooking oil into the pot, when the oil is hot, add smashed lemongrass to stir-fry until fragrant, then add 1 tablespoon of minced garlic and sauté until aromatic.
Then, add the frog meat and stir-fry for about 5 minutes until the meat is firm.
Cook the soup
The stir-fried frog meat is firm, add 1 liter of water and bring to a boil, then add tomatoes and giang leaves.
Season the soup with 1 teaspoon of seasoning powder, 1/2 tablespoon of sugar, stir well for the seasoning to dissolve, then add the herbs, cilantro, sliced chili, and 1 tablespoon of fish sauce. Cook for another 2 minutes until it boils again, then turn off the heat.
Finished Product
You scoop the soup into a bowl and enjoy it with hot rice! The sour frog soup with young tamarind leaves has a gentle sour broth from the tamarind leaves, fragrant with lemongrass, tender and sweet frog meat, truly delicious and appealing, right?
2. Sour Frog Soup with Young Tamarind Leaves
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Sour Frog Soup with Young Tamarind Leaves For 4 people
Frog meat 700 gr (3 frogs) Young tamarind leaves 100 gr Water lily flowers 100 gr Lotus flowers 100 gr Water spinach stalks 100 gr Water hyacinth 100 gr Aromatic herbs A little (Vietnamese coriander/basil) Tomato 1 fruit Garlic 2 cloves Chili 1 fruit Rock sugar 40 gr Cooking oil 2 tablespoons Salt/MSG A little White wine A little (or vinegar) Rice washing water A little Fish sauce 3 teaspoons
How to choose fresh ingredients
How to choose delicious young tamarind leaves
- You should choose fresh tamarind leaves, bright green in color, and not wilted.
- It is better to choose freshly picked tamarind leaves as they will make the soup tastier.
How to choose delicious water spinach
- You should choose water spinach with thin stems, small leaves, and bright green color, avoiding wilted, yellowed, or speckled ones.
- You should not choose water spinach with unusually thick stems, overly vibrant green, shiny leaves, or brittle stems, as these are often vegetables that have been over-fertilized.
How to choose fresh lotus flowers
- You should choose lotus flowers that have just been picked.
- It is best to select stems that are fresh in color, not broken, wilted, or damaged.
How to choose fresh drumstick flowers
- You should choose firm, fresh drumstick flowers that are bright white and not wilted or damaged.
- The drumstick flowers should still be in bud form, not fully bloomed. Pay attention to the size of the bud, the stem should be dark green, and the petals should be intact without any falling off, indicating a good flower.
How to choose fresh water lily stems
- You should choose tender stems with many leaves, having a thick, fluffy white buoy that will be crunchy and fragrant when cooked.
- Summer is the season for water lily stems, so we should eat them in summer when they are very delicious and sweet.
How to make Sour Frog Soup with Young Tamarind Leaves
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Prepare the frog
When purchasing frog meat, ask the seller to clean it. When you get home, you just need to peel off any remaining skin, remove the tendons from the frog’s thighs, and wash it with a little white wine or vinegar to eliminate the fishy smell of the frog meat.
Use a knife to chop the frog into bite-sized pieces and place them in a bowl.
Marinate the frog with 1/2 teaspoon of monosodium glutamate and 1 teaspoon of fish sauce. Use chopsticks to mix well and let the frog marinate for 10 minutes to absorb the spices.
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Prepare other ingredients
Peel and crush the garlic, then chop it finely. Wash the tomatoes and cut them into wedges. Slice the chili. Wash the lemongrass and basil, let them dry, and cut into pieces. Wash the young tamarind leaves and cut into sections.
Select the lotus flower, discarding any damaged or old flowers, wash it and let it dry. Wash the water lily and cut it into pieces about 5 cm long, then split it in half.
Soak the water spinach stems in diluted salt water for about 10 minutes, then wash them clean, let them dry, and cut into pieces about 2 finger lengths.
Pick the stems and leaves of the water morning glory, then cut into pieces about 2 finger lengths. Soak the water morning glory in rice washing water for about 10 minutes to clean it. After that, wash it again with clean water and let it dry.
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Cooking Soup
You put a pot on the stove, turn on medium heat, add 2 tablespoons of cooking oil to the pot, when the oil is hot, add minced garlic and sauté until fragrant. Then, add the frog meat and stir-fry for about 5 minutes until it is cooked.
When the frog meat is cooked, add about 1.5 liters of water, rock sugar, and tamarind leaves to the pot. Cover the pot and bring to a boil.
When the soup boils, open the lid and skim off excess foam, then gradually add sliced chili, water spinach, water mimosa, tomatoes, lotus flowers, and season the soup with 2 teaspoons of monosodium glutamate, 1 teaspoon of salt, and 2 teaspoons of fish sauce.
Finally, add the coriander and basil, stir gently, and turn off the heat.
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Final Product
You scoop the soup into a bowl and enjoy. The sour soup is fragrant with the smell of herbs, with a sour and spicy taste, and the frog meat is sweet and very delicious. You should serve it with a bowl of chili fish sauce to make the soup more flavorful.
3. Sour Frog Soup with Pineapple
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Sour Frog Soup with Pineapple For 4 people
Frog 250 gr Pineapple 1/4 fruit Tomato 1 piece Vietnamese coriander 3 sprigs Fish sauce 1 teaspoon Sliced shallots 1/2 tablespoon Chili powder 1 teaspoon Cooking oil 2 tablespoons Common seasoning a little (seasoning salt/salt/MSG/ground pepper)
Ingredient Image
How to Cook Sour Frog Soup with Pineapple
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Prepare the Frog
After purchasing the frogs, you need to remove the head, feet, and hands of the frogs. You can keep or discard the skin depending on your preference, and especially clean the intestines and blood vessels of the frogs. Then rinse with clean water 1 – 2 times, then place them in a basket to drain.
Marinate the frog meat with 1 teaspoon of seasoning salt, 1/2 teaspoon of salt, 1/2 teaspoon of MSG, 1 teaspoon of fish sauce, 1/2 teaspoon of ground pepper, and 1/2 teaspoon of chili powder, mix well and let it sit for about 15 minutes to allow the frogs to absorb the seasoning.
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Prepare other ingredients
Tomatoes should be washed clean, cut 1/2 into thin slices, and the remaining 1/2 into wedges. Pineapple should be peeled, eyes removed, and then sliced thinly.
Chives should have the stems cut into long pieces, while the tops can be chopped small.
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Final Product
The delicious sour frog soup is now complete. This sour soup, with its eye-catching colors from tomatoes, fragrant herbs, and the fresh, rich flavor from the frog meat, creates a harmonious combination that is irresistibly enticing. Try it now!
4. Sour Frog Soup with Mint – Water Celery (Recipe shared by a user)
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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Sour Frog Soup with Mint – Water Celery (Recipe shared by a user) Serves 4
Field Frog 500 gr Mint 100 gr (water celery) Ripe Tamarind 50 gr Vietnamese Coriander 3 sprigs (ngò om) Bird’s Eye Chili 1 piece Minced Garlic 1 teaspoon Fresh Ginger 2 slices White Wine 1 tablespoon Cooking Oil 1 tablespoon Fish Sauce 1 tablespoon Water 1 liter Common Seasoning to taste (salt/MSG/sugar)
How to choose fresh and delicious herbs (dọc mùng)
- To select fresh and delicious herbs, you should choose those with a moderate size, light green skin, smooth and not rough.
- Make sure to choose herbs with intact skin, not broken, and with a certain weight.
- You should avoid selecting herbs that have been cut, have bruises or signs of being crushed, leaking water, and have an unpleasant smell.
How to prepare Sour Frog Soup with herbs – dọc mùng (recipe shared by users)
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Prepare the ingredients
After buying the frog, leave it whole, skin it, clean the intestines, and then rinse it with water.
Then, to eliminate the fishy smell of the frog meat, soak the frog in a bowl of water with 2 slices of fresh ginger and 1 spoon of white wine for about 5 – 10 minutes.
After 10 minutes, wash the soaked frog again with clean water, place it in a basket and let it drain.
For the herbs (dọc mùng), peel off the skin, rinse briefly under running water until clean, then cut diagonally into pieces about 2 finger joints long.
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Cook Sour Frog Soup
First, soak 50g of tamarind in boiling water for about 5 minutes to soften it. Then, strain the tamarind through a strainer to extract the juice.
Next, add 1 tablespoon of cooking oil to a pan, heat until the oil is hot, then add 1 teaspoon of minced garlic and sauté until the garlic is golden and fragrant, then add the frogs to quickly stir-fry to remove the unpleasant smell.
Place a pot on the stove, pour in 1 liter of water and boil over high heat until the water boils, then add the stir-fried frogs to the pot.
Season the soup with 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, the tamarind juice, and stir well. Continue to add 1.5 tablespoons of sugar, 1 tablespoon of fish sauce, and cook over medium heat for about 7 – 8 minutes, until the frog meat is tender.
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Completion
After about 7 – 8 minutes, when the broth has boiled again, add the chopped mint and cook for another 3 minutes.
When the water boils again, adjust the seasoning to taste, finely chop the rice paddy herb (ngò om) and chili to place on top, then turn off the heat and it’s done. Scoop the soup into a bowl and enjoy.
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Final Product
The sour soup with broth has the natural sweetness of frog meat, the sourness of tamarind, and the rich deliciousness of fish sauce.
The frog meat is soft and sweet cooked with crispy mint, and the sour broth is light and sweet, making it an effective dish to relieve boredom, right? This soup is extremely suitable for family meals.
How to choose delicious frogs
- You should choose to buy live frogs and ask the seller to process them on-site. Limit buying frozen frogs, as frozen frogs will not taste good and lose some nutrients.
- When buying frogs, you should choose natural wild frogs, limit choosing farmed frogs, because although they are fat, their meat contains a lot of water, is soft and mushy, and the taste is usually very bland.
- Delicious frogs are those that are large, have brownish-yellow skin, a slender head and bright eyes, strong legs, with yellow or black spots on the skin, and a white or slightly yellow belly.
How to clean frogs properly and without odor
- For frogs, the parts like skin that you want to keep must be blanched in boiling water and then scraped clean with a knife to remove all parasites.
- The backbone of the frog contains anesthetic substances that can affect health, so it is best to remove the backbone.
- Finally, wash the frog meat with water mixed with a little vinegar or alcohol along with crushed ginger, rub the entire body of the frog, and then rinse with clean water several times.
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So TasteVN has introduced to you 4 ways to cook frog sour soup that are delicious, simple, and attractive. What are you waiting for? Get into the kitchen and make your family’s meals more interesting right away. TasteVN wishes you success!
