ingredients
3T rice vinegar (or white wine vinegar)
750ml chicken or vegetable stock
500ml water
300g peeled prawns
½T fish sauce
1T soy sauce
1T demerara sugar
fresh lime juice to taste
1 thumb-sized piece of ginger, finely sliced
1 red chilli, finely chopped,
3 spring onions, chopped
250g vermicelli
large handful fresh coriander
method
Place the vinegar, stock and water in a large saucepan and bring to the boil. Immediately reduce the heat to a gentle simmer and add the prawns, simmering until just cooked through. Remove with a slotted spoon and set aside.
Add the fish and soy sauces, demerara sugar and lime juice to the cooking liquid, adjusting the seasoning according to your taste – add soy sauce for a saltier broth or lime juice for a more sour flavour.
Add the ginger and chilli, and bring to the boil. Reduce the heat to a simmer and cook for about 15 minutes. Add the spring onions and vermicelli about five minutes before serving. Return the prawns to the soup and garnish with fresh coriander.
SERVES 4
Originally published in HL May 2014