Preparation / Directions:
This soup has become a staple on my table. It's relatively quick to make and absolutely delicious. I've made it with chicken as well as shrimp and have some red snapper in the freezer to try out the next time. Squid's a natural for this dish. It's from Southern Vietnam.
You can make it as sour or spicy as you want by juggling the amounts of the ingredients that give those qualities. It makes a complete meal as is and is excellent with salad rolls or cha gio (fried "spring" rolls).
Soak the lump tamarind in the boiling water for 15 minutes, or until the tamarind is soft. Force the tamarind through a fine sieve into a small bowl.
If tamarind concentrate is used, dilute it with only 1/4 cup of warm water. Cut each shrimp lengthwise in half. In a bowl, combine the shrimp, garlic, 1 teaspoon of the fish sauce and pepper to taste. Let stand for 30 minutes. Heat the oil in a 3-quart saucepan. Add the shallots and lemon grass and sauté briefly, without browning.
Add the tomato and sugar and cook over moderate heat until slightly soft. Add the pineapple and bamboo shoots and cook, stirring, for about 2 minutes. Add 5 cups of water and bring to a boil over high heat.
Stir in the tamarind liquid, salt and the remaining 1/4 cup fish sauce. Reduce the heat to moderate and simmer the broth for 5 minutes. Stir in the shrimp, chiles and bean sprouts and cook for 30 seconds more. Add the scallion and mint. Remove from the heat.
Remove and discard the lemon grass. Ladle the soup into a heated tureen and serve at once. Note: Do not overcook the shrimp or they will toughen. Catfish, red snapper or any other firm white-fleshed fish can replace the shrimp.
From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori and Chang. 1
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