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Serves 2 as a main dish or 4 as an appetizer

Vietnamese Sour Soup

This Vietnamese sour soup recipe is ready in just 15 minutes and so full of complex flavours and
textures that it just might be the most delicious bowl of soup you’ve ever tasted. This is a vegetarian
version of canh chua with tamarind, pineapple, okra and silken tofu.

10 min 5 min 15 min

Prep Time Cook Time Total Time Ingredients
5 cups (1.2
litres) of water,
divided
2 tablespoons tamarind pulp
1 tablespoon oil
2 tablespoons finely sliced garlic
2 small shallots, minced
2 roma or plum tomatoes, one diced and one sliced into wedges
3 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
A quarter of a fresh pineapple, cut into bite-sized pieces
4 okra, sliced diagonally
Half a stalk of celery, sliced diagonally
1 cup (100 grams) bean sprouts
175 grams (6 oz) firm silken tofu, cubed
A small handful of fresh cilantro
1 small spicy red chili pepper (like bird’s eye), sliced

Instructions
Bring 1 cup (240 ml) of the water to a boil in a small pot. Add the tamarind paste and simmer for 2
minutes. Remove from the heat and stir well to dissolve the tamarind. Set aside while you chop the
fruits and vegetables.
Heat a medium-sized pot over medium heat. Add the oil and garlic. Fry, stirring constantly, until the
garlic is golden brown. Be very careful not to burn it. Remove the garlic to a small plate with a
slotted spoon, keeping the oil in the pot. Add the shallots to the pot and fry until soft. Finally, add
the one diced tomato and fry for a couple of minutes, breaking it up with your spoon to form a
paste.
Add the remaining 4 cups of water to the pot. Pour the reserved tamarind liquid into the pot through
a sieve. Use a spoon to press as much tamarind pulp through the sieve into the soup as possible,
discarding the seeds and fibre. Add the soy sauce, sugar and salt to the pot and bring to a boil.
Add the pineapple, okra and celery and simmer over medium heat for 2 – 3 minutes. Remove the
pot from the heat and add the tomato wedges, bean sprouts and tofu.
Taste the soup and adjust the balance of salt and sugar, if necessary. Serve the soup into bowls
and garnish with the reserved fried garlic slices, sliced chili pepper and fresh cilantro.

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