Vietnamese Cooking made Easy by Periplus Editors

Author:Periplus Editors
Language: eng
Format: epub
ISBN: 978-0-7946-0347-2
Publisher: Periplus Editions

Pineapple Seafood Soup (Canh Chua Tom)

This substantial soup, which has a sweet and sour tang—thanks to the use of pineapple, tamarind juice and tomato—can be made either with shrimp or fish. Serve it with rice and other dishes rather than as a separate course.

1 lb (500 g) fresh seafood (a combination of shrimp, squid and fish fillets), cleaned and shelled, and cut into bite-sized pieces

2 teaspoons oil

½ onion, thinly sliced

3 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced

6 cups (1½ liters) chicken or fish stock, or 2 to 3 stock cubes dissolved in 6 cups (1½ liters) hot water

1 large ripe tomato, cut into wedges

1 cup (5 oz/150 g) fresh or canned pineapple, cut into chunks

1 tablespoon fish sauce

2 tablespoons tamarind juice (page 7)

1 tablespoon sugar

½ teaspoon salt

2 cups (3½ oz/100 g) bean sprouts, seed coats and tails removed

1 baby cucumber, cut into matchsticks

20 mint leaves or sprigs of coriander leaves (cilantro)

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