Any firm fillets of fish work well in this classic Vietnamese soup, which is also very good with the addition of shellfish like mussels or clams. The sourness comes from tamarind, but you can also use lime juice when limes are in season. I READ MORE
Any firm fillets of fish work well in this classic Vietnamese soup, which is also very good with the addition of shellfish like mussels or clams. The sourness comes from tamarind, but you can also use lime juice when limes are in season. I READ MORE
Enjoyed all through the Middle East, my abiding memories of enjoying this simple soup of red lentils come from the 6 weeks I spent backpacking through Turkey with my younger sister the best part of two decades ago. There, every meal began with a bowl of çorba (soup), almost always of this type, accompanied by crusty bread.
So as a 22 year-old, this soup entered my culinary lexicon where’s it’s stayed ever since, although I often forget how good it is, then remember again when my Iraqi mother-in-law visits and cooks ups endless pots of shorba, again, most often made with red lentils.
