Vietnamese Sweet and Sour Soup with Pineapple SoupPosted: March 5, 2016
Vietnamese Sweet and Sour Soup with Pineapple Soup
Serving Size : 4
1/4 cup olive oil
1 Tablespoon toasted sesame oil
5 cloves garlic — finely chopped
6 Tablespoons seedless tamarind pulp
4 cups water
1/4 cup dark brown sugar
1/3 cup fish sauce
5 cloves garlic — finely sliced
5 stems lemongrass — crushed
1 cup okra — cut into thirds on the diagonal
1 cup pineapple chunks
4 Roma tomatoes — cut into sixths lengthwise
1 teaspoon chili
Fresh lime juice to taste
Vietnamese mint leaves — finely shredded
1 Handful bean sprouts
4 spring onions — cut thinly on the diagonal
Combine the oils and garlic in a small saucepan over a low heat. Cook until half the garlic just begins to turn golden (about 3 minutes) and then remove from the heat. The garlic will continue to cook and be just the right colour and texture. Set aside.
Combine the tamarind paste with 1/3 cup of hot water in a small bowl and leave to stand for 5 minutes. Work the paste well with your fingers and strain through a sieve into a large soup pot, discarding the solids.
Add 4 cups water to the tamarind water in the soup pot. Add the sliced garlic, lemongrass stalks, palm sugar and fish sauce.
Simmer the stock over a medium heat for 5-10 minutes.
Add the okra and half the chilli and simmer for 1-2 minutes, then add the pineapple and simmer for another minute. Add the fish and cook for a further minute, followed by the tomato. Cook for 1 more minute or until the fish is just cooked through. Add the rest of the chilli and lime juice to taste. Check the stock to see if it needs more chilli, fish sauce or palm sugar to balance the hot, salty and sweet flavours. Stir through the shredded Vietnamese mint.
Ladle the soup into large serving bowls. Drizzle each serve with the reserved garlic oil and scatter with a few bean sprouts, spring onions and herbs.
Pile the extra herbs, spring onions, bean sprouts, chilli and lime cheeks onto a central serving platter for people to help themselves.