You can put any vegetables/tofu in this soup, along with the essential pineapple (for sweetness), tamarind (for sourness), chilli (for heat), and herbs (for those herbaceous flavours).
This Vietnamese soup has much cleaner flavours than Pho. It is commonly made with seafood in the southern Delta regions but the vegetarian version is common in central and northern regions. I used sugar snap peas, baby corn, lotus root and tofu, but you could add anything. Mushrooms, beansprouts, or water chestnuts could be nice additions
One of the reason I put this dish together was to use some excess lotus root. If you have some left over – try this stir fried vegetables with home made black bean sauce.
Vietnamese hot, sweet and sour tamarind soup
- 3 tbsp tamarind paste
- 1.5 l stock
- 230 g tin of pineapple chunks and half the juice
- 100 g baby corn
- 100 g sugar snap peas
- 200 g cherry tomatoes
- 280 g tofu
- 1 red chilli pepper
- 1 small bunch coriander
- Heat the stock, tamarind paste and pineapple juice in a saucepan.
- Chop all the other ingredients and add them to the stock (except the coriander). Simmer until the tomatoes begin to turn mushy.
- Prior to serving, stir in the chopped coriander.