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Preparation
20 minutes
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Processing
15 minutes
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Difficulty
Easy
Ingredients for Oyster Soup with Wild Betel Leaves For 4 people
Baby oysters 200 gr Tomatoes 3 fruits Wild betel leaves 100 gr Ginger 1/4 bulb Shallots 3 bulbs Cooking oil 1/2 tablespoon Salt powder 1/2 teaspoon Common spices a little (MSG/ground pepper/seasoning salt/salt)
How to choose fresh ingredients
How to choose fresh, sweet baby oysters
- You should choose those with a pointed shell, two tightly closed shells; those that are already opened are usually dead or spoiled. To know if the oyster is dead, you can tap on the shell; if you don’t hear any sound, the oyster is dead.
- When buying oysters, you should purchase them in the early morning as this is when they have just been caught or just brought in. The meat will be fresher at this time.
- For packaged oysters, you need to pay close attention to the information on the packaging, such as the manufacturing company, production date, and expiration date.
See details: How to choose fresh, meaty oysters
How to choose fresh and delicious Vietnamese pepper leaves
- You should choose leaves that are dark green, thick, and have clear veins; the leaves should not be bruised or yellowing.
- Avoid choosing leaves that are too old because they will be tough and hard to eat after cooking, and do not choose young leaves as they will be soft and lack fragrance.
How to prepare Oyster Soup with Vietnamese Pepper Leaves
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Prepare the oysters
After purchasing the oysters, you need to open the shell and take out the meat.
Next, to wash away the sand, dirt, and slime on the oysters, place the oysters in a bowl and pour water in to soak for 20 minutes.
After washing, take the oysters out and let them drain.
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Prepare other ingredients
Wash the tomatoes, remove the stems, and cut them into small pieces like wedges.
For the Vietnamese pepper leaves, wash them thoroughly, let them drain, and then chop them finely.
After peeling the ginger, rinse it with water and cut it into thin strips. Peel the shallots and chop them finely.
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Cook oyster soup with betel leaves
First, you place a pot on the stove, add 1/2 tablespoon of cooking oil and wait for the oil to heat up.
Then, add all the prepared shallots and ginger to sauté. When the shallots are fragrant, add the tomatoes and stir-fry until soft.
Next, add the oysters and stir-fry briefly, then add 800ml – 1 liter of hot water and bring to a boil. Add 1/2 teaspoon of seasoning powder and 1/2 teaspoon of soup stock to the pot.
When the broth is boiling, add the betel leaves, and keep on the stove for 3 – 5 minutes for the leaves to cook, preventing them from becoming tough.
After turning off the heat, season with 1/2 teaspoon of pepper and a little monosodium glutamate to taste, or you can season according to your preference.
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Final Product
Just through a few simple steps, you have an incredibly appealing oyster soup. Now just scoop it into a bowl and enjoy it with the family.
The finished oyster soup with betel leaves has an eye-catching color and delicious flavor. The soup is sweet and sour, with soft, fatty oyster meat blended with the aroma of ginger, fried onions, and betel leaves that will surely captivate you.
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So TasteVN has just guided you in detail on how to cook betel leaf oyster soup that is delicious and nutritious for the family. Wish you success in making this dish right from the first try!
