Canh Chua Dau Hu
A vibrant and refreshing Vietnamese hot and sour soup featuring silky tofu and an assortment of crisp vegetables. This dish offers a delightful balance of tangy, savory, and slightly sweet flavors, making it a perfect start to any breakfast.
Prep Time
35 min
Difficulty
Medium
Servings
4
Calories
180 kcal
Instructions
- 1
Press the tofu to remove excess water, then cut it into bite-sized cubes. Mince the garlic and shallot. Slice the okra diagonally. Quarter the tomato.
~10 min - 2
Heat vegetable oil in a large pot over medium heat. Sauté minced garlic and shallots until fragrant, about 2 minutes.
~2 min - 3
Add vegetable broth and bring to a simmer. Stir in tamarind paste, fish sauce, and sugar. Cook for 5 minutes to allow flavors to meld.
~5 min - 4
Add tofu cubes and pineapple chunks to the pot. Simmer for 5 minutes.
~5 min - 5
Add the quartered tomatoes and sliced okra. Cook for another 5 minutes, or until the okra is tender-crisp.
~5 min - 6
Just before serving, stir in the bean sprouts. They should retain a slight crunch. If using, add sliced chili peppers.
~1 min - 7
Ladle the soup into serving bowls. Garnish generously with fresh dill and cilantro. Serve immediately.
~2 min
Tips
- For a more intense sour flavor, add more tamarind paste to taste. Start with less and add more as needed.
- This soup is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the vegetables may become softer.
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