Vietnamese Sour Soup (Canh Chua)

6 steps. Take it one step at a time.

1. 01

   Heat oil in a large pot

   Heat oil in a large pot over medium heat. Sauté the minced garlic until fragrant and golden brown. Remove half of the fried garlic and set aside for garnish.

2. 02

   Pour the water into the pot

   Pour the water into the pot and bring to a boil. Dissolve the tamarind pulp in a small bowl of hot water, strain the seeds/solids, and pour the concentrated juice into the pot.

3. 03

   Add the pineapple and tomatoes

   Add the pineapple and tomatoes to the boiling water. Let it simmer for about 5 minutes until they soften slightly.

   5 min
4. 04

   Add the shrimp and okra

   Add the shrimp and okra. Cook for 2-3 minutes until the shrimp turn pink and the okra is tender but not mushy.

   3 min
5. 05

   Stir in the fish sauce, sugar, and bean sprouts

   Stir in the fish sauce, sugar, and bean sprouts. The bean sprouts only need about 30 seconds to wilt.

   1 min
6. 06

   Turn off the heat

   Turn off the heat. Ladle the soup into bowls. Top with the reserved fried garlic, chopped rice paddy herb, and sliced chili.