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A Novel Balut Soup to Nourish the Whole Family
Rate this recipeBalut is packed with nutrition. Alongside classics like boiled balut, balut hotpot and balut stir-fried with tamarind, balut soup is just as tasty and tempting. In this article, VNCooking shows you a super simple way to make it.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Balut (fertilised duck eggs)
16 piece
Chinese jujubes
80 g
Red dates
80 g
Goji berries
25 g
Canned chicken broth
1 l
Ginger
1 piece
Implementation Steps
01
Boil the balut
Wash the balut, put them in a pot and add water to cover. Turn on the heat and boil for 15 minutes from when the water comes to the boil.
When they're cooked, lift them out, let cool and peel. Remember to keep the liquid from inside the eggs for the soup!
Wash the balut, put them in a pot and add water to cover. Turn on the heat and boil for 15 minutes from when the water comes to the boil.
When they're cooked, lift them out, let cool and peel. Remember to keep the liquid from inside the eggs for the soup!
02
Prepare the other ingredients
Soak the Chinese jujubes, red dates and goji berries in water for about 10 minutes, then drain and rinse. Peel, wash and julienne the ginger. Wash the Vietnamese coriander and cut into short lengths.
Soak the Chinese jujubes, red dates and goji berries in water for about 10 minutes, then drain and rinse. Peel, wash and julienne the ginger. Wash the Vietnamese coriander and cut into short lengths.
03
Cook the soup
Put the canned chicken broth in a pot with 500 ml water, season with 1.5 tablespoons seasoning powder, 1 teaspoon sugar and half a teaspoon salt, and stir to dissolve.
When the soup just comes to the boil, add the jujubes and red dates. Then add all the peeled balut with their liquid and the goji berries, and cook until the soup boils again, then turn off the heat. Add the ginger and Vietnamese coriander for extra fragrance.
Put the canned chicken broth in a pot with 500 ml water, season with 1.5 tablespoons seasoning powder, 1 teaspoon sugar and half a teaspoon salt, and stir to dissolve.
When the soup just comes to the boil, add the jujubes and red dates. Then add all the peeled balut with their liquid and the goji berries, and cook until the soup boils again, then turn off the heat. Add the ginger and Vietnamese coriander for extra fragrance.
04
The finished dish
Balut soup is beautifully colourful with the eggs, jujubes, red dates and goji berries. The broth is rich yet naturally sweet and very easy to eat. The balut are fragrant and rich, paired with the sweetness of the jujubes and red dates and the gentle heat of ginger and Vietnamese coriander. Add a little ground pepper when serving to wake up the palate.
Balut soup is beautifully colourful with the eggs, jujubes, red dates and goji berries. The broth is rich yet naturally sweet and very easy to eat. The balut are fragrant and rich, paired with the sweetness of the jujubes and red dates and the gentle heat of ginger and Vietnamese coriander. Add a little ground pepper when serving to wake up the palate.
05
Enjoy
With just a few simple steps, you have a colourful, delicious and nourishing balut soup, a perfect harmony of colours and flavours. This recipe makes the soup especially easy to enjoy, as it uses the natural sweetness of the balut liquid, jujubes, red dates and goji berries, while the warmth of ginger, Vietnamese coriander and ground pepper keeps any eggy smell at bay and whets the appetite.
With just a few simple steps, you have a colourful, delicious and nourishing balut soup, a perfect harmony of colours and flavours. This recipe makes the soup especially easy to enjoy, as it uses the natural sweetness of the balut liquid, jujubes, red dates and goji berries, while the warmth of ginger, Vietnamese coriander and ground pepper keeps any eggy smell at bay and whets the appetite.
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