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.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Add all stock ingredients to a medium pot and leave to simmer for 10 minutes. The stock should taste sweet, sour, and salty.
Strain the stock and set aside, discarding the tamarind pulp.
Place a small pot with vegetable oil and minced garlic over medium-high heat.
Cook until the garlic is golden brown in color, stirring constantly, then remove from heat immediately and allow to cool.
Bring the stock back to the boil. Add the tofu and leave to simmer for 2-3 minutes.
Add the elephants’ ears, morning glory, pineapple, cherry tomato, and bean shoots.
When the stock comes back to the boil, ladle the soup into a large bowl.
Garnish the soup with garlic oil, rice paddy herb, sawtooth coriander, and chillies.
Serve the soup with steamed rice or bun noodles.
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.
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 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.
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