Description
Craving something cozy and refreshing? This Vietnamese Sweet and Sour Soup (Canh Chua) is a plant-based bowl of magic — tangy tamarind, juicy pineapple, crisp veggies, and golden tofu come together for a flavor bomb you won’t forget. Light, vibrant, and oh-so-satisfying.
Ingredients
- 3 ripe tomatoes, cut into wedges
- 1/2 a pineapple (about 200g), sliced into bite-sized chunks
- 1 tbsp cooking oil
- 25g dried shiitake mushrooms, soaked in warm water until soft
- 2 dried tamarind pods (or 1 tbsp tamarind paste)
- 1 tbsp mushroom seasoning (or to taste)
- 5-6 cups water, depending on how brothy you like it
- 100g elephant ear stem (bạc hà), peeled and sliced diagonally (about 1 stalk)
- 100g okra (about 5-6 pods), halved or sliced into 2cm rounds
- 2 tbsp soy sauce or vegan fish sauce
- 1 tbsp sugar or rock sugar for balance
- 100g bean sprouts
- A handful of sawtooth herb (ngò gai) or 2 tbsp chopped cilantro
- 200g fried tofu, cut into bite-sized cubes
Instructions
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Prepare the tamarind base:
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If using dried tamarind, soak in warm water for 10–15 minutes, then mash and strain to extract the sour tamarind juice.
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If using tamarind paste, mix it directly with water.
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Sauté the aromatics:
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In a pot, heat 1 tablespoon of cooking oil over medium heat.
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Add the tomato wedges and pineapple chunks, stirring for 1–2 minutes until slightly softened.
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Build the broth:
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Pour in 5–6 cups of water and bring to a boil.
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Add the soaked shiitake mushrooms, mushroom seasoning, and tamarind juice.
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Let it simmer for 7–10 minutes to develop the flavors.
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Add vegetables:
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Introduce the elephant ear stem and okra to the pot.
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Simmer for an additional 2–3 minutes until just tender.
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Incorporate remaining ingredients:
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Add the bean sprouts, sawtooth herb (or cilantro), and fried tofu cubes.
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Simmer for a few more minutes to heat through.
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Season to taste:
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Stir in the soy sauce or vegan fish sauce, and sugar or rock sugar.
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Adjust the seasoning as needed to achieve a harmonious balance of sweet, sour, salty, and savory flavors.
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Serve:
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Ladle the soup into bowls.
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Serve hot, accompanied by a side of jasmine rice.
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- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Soup
- Method: stovetop
- Cuisine: Vietnamese