Vietnamese Sweet and Sour Soup

Ingredients

• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) tamarind pulp 1 cup (240ml) tamarind pulp
• 1 cup (240ml) pineapple chunks 1 cup (240ml) pineapple chunks
• 2 tomatoes, sliced 2 tomatoes, sliced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 200g shrimp or fish fillets 200g shrimp or fish fillets
• 200g okra, sliced 200g okra, sliced
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cup taro stems, sliced 1 cup taro stems, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, sliced 1 red chili, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 18g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add tamarind pulp and simmer for 10 minutes. Strain the mixture to remove any solids.
2. 2.
   Return the tamarind broth to the pot and add pineapple chunks, tomatoes, onion, fish sauce, and shrimp paste. Simmer for 10 minutes.
3. 3.
   Add shrimp or fish fillets, okra, bean sprouts, and taro stems to the pot. Cook for an additional 5 minutes or until the seafood is cooked through.
4. 4.
   In a separate pan, heat vegetable oil and sauté garlic and red chili until fragrant. Add this mixture to the soup and stir well.
5. 5.
   Season with salt and pepper to taste. Garnish with fresh cilantro.
6. 6.
   Serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind pulp in warm water for easier extraction of the juice.
• Shrimp or fish fillets — Ensure the seafood is fresh and properly cleaned before adding it to the soup.
• Taro stems — Peel the outer layer of the taro stems before slicing them for a tender texture.
• Bean sprouts — Rinse the bean sprouts thoroughly before adding them to the soup to remove any dirt or impurities.
• Red chili — Adjust the amount of chili according to your spice preference.

Tips & Tricks

• For a vegetarian version, omit the shrimp or fish and use vegetable broth instead of water.
• Adjust the sweetness and sourness of the soup by adding more or less tamarind pulp.
• Serve the soup with a side of steamed rice or crusty bread for a complete meal.
• Customize the vegetables according to your preference or seasonal availability.
• To make the soup spicier, add more red chili or a dash of chili sauce.

Serving advice

Serve the Vietnamese Sweet and Sour Soup hot in individual bowls. Garnish with fresh cilantro for added freshness and aroma. Accompany it with steamed rice or crusty bread for a satisfying meal.

Presentation advice

Present the Vietnamese Sweet and Sour Soup in a vibrant and colorful manner. Use a deep bowl to showcase the rich broth and the assortment of vegetables. Garnish with a sprig of fresh cilantro on top for an appealing touch.