How to make refreshing sour starfruit soup
The attraction of Starfruit Sour Soup with Minced Pork lies in the sweetness of the meat and the gentle tartness of the starfruit. This dish is very effective for cooling down, but it's a bit of a pity that the starfruit season is quite short.
Ingredients
- 250g starfruit ~ 4 fruits
- 100g minced pork
- 100g fresh pork leg
- 4 tomatoes
- 100g bean sprouts
- 2 dried onions
- 1 chili pepper
- Spring onion, coriander
- Spices: seasoning powder, MSG, soup powder, fish sauce, sugar (if preferred)
Instructions
Preparation of Ingredients
Wash the ambarella fruit, cut off the stems, then slice. The seeds of the ambarella fruit are more sour than the flesh, so if you use them, adjust the amount to avoid making your soup too sour.
Wash the tomatoes and cut into wedges.
Marinate the ground pork with a teaspoon of seasoning powder. Choose pork shoulder, as the meat is not too dry and has a good texture.
Peel the shallots, slice thinly or chop finely as you like.
Wash and chop the green onions and culantro. Slice the fresh chili diagonally.
Cooking Sour Soup with Ambarella Fruit
Add about a tablespoon of cooking oil to the pot, fry the shallots until fragrant, then add half of the tomatoes and ambarella fruit to stir-fry. Next, add the ground pork and stir-fry until it shrinks, then pour in water to make the soup.
For an average of 4-5 people, use about 2 liters of soup.
When the soup boils, use a spoon to shape the ground pork into small balls and drop them into the pot. When the soup comes back to a boil, season to taste with salt, MSG, sugar, and fish sauce.
Next, add the remaining tomatoes and bean sprouts, stir well. Finally, add green onions, culantro, and fresh chili, stir once more and turn off the heat. Ladle the soup into bowls and enjoy.
The sour soup with ambarella fruit and ground pork has a very refreshing taste, with the mild sourness of the ambarella fruit, the sweetness of the meat, and the richness of the soup.
Additional Information
This is a delicious, nutritious soup, especially effective for cooling and refreshing. However, the starfruit season is quite short, only around the beginning of April or May. The price of starfruit from the Western region is quite high, 70,000 VND/kg at markets in the Northern region. Meanwhile, Thai starfruit is more expensive, ranging from 130-150,000 VND/kg.
Western region starfruit is round in shape but sour with little sweetness. The fruit imported from Thailand, on the other hand, is oval in shape, sweet with just a hint of sourness.
