Mao's Mama's Note:
This is called volcano soup because it is usually served in a volcano hot pot at Vietnamese restaurants, but it's just as good straight out of the wok.
My Private Note
Units: US | Metric
- 1 tablespoon vegetable oil
- 2 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 1 tablespoon chili sauce (I recommend Sriracha)
- 1 tablespoon tomato sauce
- 2 medium tomatoes, cut into eighths (about 8 oz)
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 3 cups chicken stock
- 2 tablespoons lime juice (tamarind juice can also be used)
- 8 ounces fish fillets, cut into small pieces
- 4 ounces scallops, sliced
- 4 ounces raw shrimp, peeled and de-veined
- 12 mussels, scrubbed clean
- 2 tablespoons dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 leaves cilantro, for garnishing (optional)
- 1Heat oil in a wok.
- 2Lightly brown garlic and shallots.
- 3Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar.
- 4Blend well, then simmer for 2-3 minutes.
- 5Add stock with tamarind juice or lime juice. Bring to a boil.
- 6Add seafood and wine to stock. Bring back to boil.
- 7Cover and simmer for 3-4 minutes until mussel shells have opened. Discard any that remain closed after cooking.
- 8Taste soup and adjust seasoning to your liking with salt & pepper.
- 9Garnish with cilantro leaves and serve hot.
Browse Our Top Vietnamese Recipes
You Might Also Like...View All Vietnamese Recipes
Nutritional Facts for Vietnamese Seafood Volcano Soup
Serving Size: 1 (308 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 251.2
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 1.1 g
- Cholesterol 81.9 mg
- Sodium 1436.5 mg
- Total Carbohydrate 17.9 g
- Dietary Fiber 0.9 g
- Sugars 9.6 g
- Protein 28.3 g