Vietnamese Sweet and Sour Soup
This Vietnamese Sweet and Sour Soup is a delightful combination of flavors that are sweet, sour, and salty. It's a comforting dish that brings together fresh vegetables, tofu, and aromatic herbs. Perfect for a light meal or served alongside steamed rice or bun noodles.
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Ingredients
Main Ingredients
soft tofu250g
stem elephants ear, peeled and sliced on an angle1
morning glory, cut into 5 cm lengths200g
canned pineapple pieces100g
cherry tomatoes halved4
bean shoots1/2cup- bunch rice paddy herbs, cut 1 cm lengths1
bunch sawtooth coriander, cut 1 cm lengths1
garlic oil2tbsp
large red chilli sliced on an angle1
Stock
vegetable stock1L
tamarind80g- vegan fish sauce16g
sugar1tbsp
Garlic Oil
vegetable oil100mL
garlic, minced6clove
Nutrition (per serving)
Calories
257.6kcal (12.88%)
Protein
10.9g (21.76%)
Carbs
20.2g (7.35%)
Sugars
8.5g (17.06%)
Healthy Fat
17.8g
Unhealthy Fat
3.1g
% Daily Value based on a 2000 calorie diet
How to make Vietnamese Sweet and Sour Soup
Prepare the Stock
- Step 1
Add all stock ingredients to a medium pot and leave to simmer for 10 minutes. The stock should taste sweet, sour, and salty.
- Step 2
Strain the stock and set aside, discarding the tamarind pulp.
Make the Garlic Oil
- Step 1
Place a small pot with vegetable oil and minced garlic over medium-high heat.
- Step 2
Cook until the garlic is golden brown in color, stirring constantly, then remove from heat immediately and allow to cool.
Cook the Soup
- Step 1
Bring the stock back to the boil. Add the tofu and leave to simmer for 2-3 minutes.
- Step 2
Add the elephants’ ears, morning glory, pineapple, cherry tomato, and bean shoots.
- Step 3
When the stock comes back to the boil, ladle the soup into a large bowl.
Garnish and Serve
- Step 1
Garnish the soup with garlic oil, rice paddy herb, sawtooth coriander, and chillies.
- Step 2
Serve the soup with steamed rice or bun noodles.
Nutrition (per serving)
Nutrition (per serving)
Calories
257.6kcal (12.88%)
Protein
10.9g (21.76%)
Carbs
20.2g (7.35%)
Sugars
8.5g (17.06%)
Healthy Fat
17.8g
Unhealthy Fat
3.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure to stir constantly while making garlic oil to prevent burning.
Adjust the tamarind quantity to suit your preferred level of sourness.
Serve the soup immediately for the best flavor and texture.
FAQS
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Just ensure it is ripe and sweet for the best flavor.
What can I substitute for elephants ear?
You can use spinach or bok choy as a substitute for elephants ear.
Is this soup suitable for vegans?
Yes, this soup is vegan as it uses vegan fish sauce and vegetable stock.
Can I make this soup ahead of time?
Yes, you can prepare the stock and garlic oil ahead of time. Add fresh vegetables and tofu when reheating.
What can I serve with this soup?
This soup pairs well with steamed rice or bun noodles.
Chef Miška Tolj-Turkić
(@chefmiska)
Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush wine growing district of The Swan Valley in Western Australia, he developed his love of cooking while watching his beloved grandmothers (Baba) working their cuisine magic. After a successful career as one of Australia's leading performers in the musical theatre, he retired from acting in 2012 to concentrate on his chosen new career as a chef. He also holds qualifications in Asian Cusine from TAFE NSW.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia