Canh Chua - Vietnamese Sour Soup
User Reviews
0
0 reviews
Unrated
-
Servings
4
-
Course
Dinner
-
Cuisine
Vietnamese
Canh Chua - Vietnamese Sour Soup
Report
This savoury and tangy soup is a childhood favourite soup of mine. Growing up, my mom used a powdered packet of the soup base, but now that I'm vegan, I've had to make it from tamarind pulp since the packet has shrimp in it. It takes a bit of work but is super worth the flavour!
Share:
Ingredients
- 1 rice vermicelli 375 g, package
- 1 onion sliced, medium
- 1 tsp Chili oil
- 1 tbsp olive oil
- 1 tamarind paste 227g, package
- 7 cups water
- 1 tsp salt
- ¼ tsp dried chili flakes
- 1 firm tofu 454 g, pressed, drained and cut into bite sized pieces, block
- 3 tomato de-stemmed and cut into wedges, small, vine
- 1½ cup pineapple diced
- 1 green onion white part thinly sliced diagonally, green part thinly sliced
Instructions
- Over medium high heat, cover rice vermicelli with water in a large pot and boil until tender, about 10 minutes. Taste test to check. Strain and rinse well with cold water to remove starch. Set aside to continue straining.
- To make the soup, in a large pot over medium heat, cook the onions in chili and olive oils until translucent, about 2 minutes.
- Meanwhile, mash tamarind paste into 1 cup water until almost all of the fruit is dissolved and only pulp remains. Strain the pulp and pour the tamarind slurry into the pot. Continue adding more water to dissolve the fruit. Add the remaining amount of water into the pot. Add salt and chili flakes and bring to a boil.
- Add the tofu, tomatoes, pineapple and the white part of the green onion and bring soup to a simmer. Let this stew for about 15 minutes. Serve over rice vermicelli and garnish with thinly sliced green onion.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
