I had variations of sweet and sour shrimps and pineapple soup in several Vietnamese restaurants, some were good, others less so. Yet, even with the lesser ones, I always liked the combination of flavors of the shrimps, pineapple, okra and hardly cooked tomatoes, and I decided to make this soup at home. As I checked some traditional recipes, I realized that gathering the authentic ingredients will be hard, as certain greens and herbs are not available in most stores, or even in Asian markets.
So, I was set on making my own version of the soup, and the result is in front of you. This is by no means an authentic recipe, but I liked the result enough to write it down, and already made it twice. The soup is fresh, light and flavorful, with sweet and sour tones, and layers of flavors and textures. It is perfect for the season, when it’s still a bit chilly, yet already too warm to have a hearty, heavy soup. Try it and enjoy.
Makes: 8
Prep time: 30 minutes (without the stock)
Cooking time: 20 minutes
Ingredients:
1 Tbs oil
2 large shallots, roughly chopped
4 cup homemade shrimps stock (see HERE), or chicken stock
1 Tbs green curry paste
2 Tbs Tamari/soy sauce
1 Tbs fish sauce
3 Tbs tamarind paste
3 Tbs rice or red wine vinegar
1 Tbs lime juice
2 Tbs sugar
2 Tbs date syrup
2 cups water
1 Tbs salt
A few drops of hot sauce (optional)
2 cups shredded Chinese cabbage
1 cup fresh okra, ends removed, sliced thick
2 cups fresh pineapple, cut into large cubes
24 medium shrimps, peeled and deveined, tails on (use shells for stock)
2 medium tomatoes, cut into large cubes
2 cups fresh bean sprouts
½ cup roughly chopped fresh basil and mint leaves
1. Heat the oil in a large pot over medium-high heat. Add the shallots and fry for a minute.
2. Add the stock, curry paste, soy sauce, fish sauce, tamarind paste, vinegar, lime juice, sugar, date syrup, water, salt and hot sauce, if using. Mix and bring to an almost boil.
3. Add the cabbage, mix and cook for 2-3 minutes. Add the okra and pineapple, mix and cook for a minute.
4. Add the shrimps, and cook for 2 minutes, until they change color. Add the tomatoes, cook for a minute and take off the heat. Taste and adjust seasoning as needed.
5. Add the bean sprouts and fresh herbs, mix well and serve.
Must pull out my mung beans, and give them a good sprouting! Not sure why I stopped sprouting them. Looks like a good use of them. With commercial alfalfa sprouts suspect, I’d probably benefit from finding my jar of those seeds, too. ;->
We’ve been on a stir fry kick lately, and this fits right in.
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Sounds like a plan! I was thinking about sprouting, but never got into it. Maybe it’s time…
Love stir-fry dishes. 🙂
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I don’t know why I stopped sprouting – it is easy and convenient. I still have all the equipment, which amounts to just a set of screw tops with different-sized holes, and a couple of quart-sized Mason/Bell jars.
http://tinyurl.com/y2d2kem8
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I had no idea you actually need special equipment for it. Now I’m re-thinking! 🙂
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The tops just make it a cakewalk to rinse and drain. Very, very easy.
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Thanks for the encouragement! 🙂
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Ronit, this looks, sounds and I’m sure tastes great. I love okra, so you had me there, but add in the other ingredients and it must be amazing. Thanks for keeping the ingredients simple and will be giving this one a go very soon.
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Thank you Ron, I’m glad you liked the recipe. It was fun to improvise on the original recipe. Hope you’ll enjoy it as much as I did. 🙂
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Yes please – I love Vietnamese food!
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Thank you Jonna, I’m glad you liked the recipe. I’m also a big fan of Vietnamese food. 🙂
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Yes, what’s not to like 😉 Unfortunately it’s not so easy to get hold of around here, so will have to make my own.
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Now you’re talking Ronit – this is my kind of soup in many ways. I’ve actually never heard of it before but your version seems perfect, authentic or not. Still cool here in Michigan and a perfect tummy warmer 🙂
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Thank you Judi, I’m glad you liked the soup. It was fun to create my own version. It’s so perfect for this time of the year – warming yet not heavy at all. 🙂
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Kudos to you for preparing your own version of what amounts to Vietnamese prawn (shrimp) pho in all of Australasia. Quite a popular dish hereabouts but your version does miss both the cinnamon and anise methinks rather necessary to make this taste ‘right’ 🙂 ! .I know pineapple is sometimes used . . . personally it does disturb my palate but that is just my preference . . . .but over the past few years Vietnamese has overtaken Malaysian, Nonya and Szechwan as my favourite in the area and I cook SE Asian 4-5 times a week . . . happy cooking !
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Thank you for your comment, Eha.
Both cinnamon or anise have a very pronounced aroma, so no doubt I would detect them in the soups I’ve tasted. Both also are not mentioned in any of the authentic recipe I’ve found. It could be a regional thing.
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Quite true! From long experience as far as almost any Asian cooking is concerned quite considerable differences seem to exist twixt the Australasian and Stateside way of presenting various dishes. I have studied and do cook classic Asian as much as I can. Easy here as over 70% of food bloggers have an Asian background and, even in country supermarkets, one can buy everything necessary . . .and methinks most of us have our own herb gardens from which to gather . . . I have never needed to visit an ‘Asian’ store . . .
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Looks yummy!! 💕
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Thank you Bernice. 🙂
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I wonder if I could replicate it with fake shrimp – worth a try, I think. I do my own sprouting, and without any special equipment, but first soaking beans overnight in a jar and then hanging them in a cheesecloth bag. Pretty easy to rinse and dry, and they are usually ready in a couple of days with little tails, 4 – 5 days for real long sprouts.
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Thank you Dolly, for your comment and for the tips on sprouting! I hope to try it soon.
As for shrimps substitutes, I’m sure the soup will be just as good with fake shrimps, and also with firm white fish, cut into strips. Hope it will work for you. 🙂
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Thank you so much, Ronit; I will try it both ways, with fake shrimp and with snapper.
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It will be interesting to see your version. 🙂
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I’ll let you know, thank you.
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Ronit, This soup looks amazing and perfect for the season. I have not had this soup in the restaurant but love your version and will definitely try it- all my favorite flavors are in this soup!
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Thank you Sandhya, I’m glad you liked the soup. It is indeed so perfect for the season. I hope you’ll enjoy it. It will be interesting to see your version. 🙂
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My kind of nourishment. 😋🌿
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Thank you Gail! 🙂
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wow mouthwatering soup, love this dish!
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Thank you Nisha, I’m glad you liked the soup. It turned out very tasty. 🙂
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Looks appealing and tasty. Thanks for sharing.
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Thank you Juliet, I’m glad you liked the soup. It’s my pleasure to share. 🙂
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Yes please.
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Thank you Paul. 🙂
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I really like how you came up with a recipe that kept the Vietnamese essence, yet uses readily available ingredients. So often when I look at recipes they call for ingredients that I think I’ll have difficulty finding so I don’t make them.
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Thank you Sheryl for your comment, I definitely know the feeling! I sometimes manage to get some exotic ingredients online, but with fresh herbs it’s a different story, so I had to improvise. I’m glad I did, as I ended up with this tasty soup. 🙂
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Oh my! This looks so damn good!!!
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Thank you Mimi, it really was! 🙂
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Any dish with shrimp is my favourite!
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Thank you, glad to hear. 🙂
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My pleasure!
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It looks really healthy and tasty. I will try this at home this weekend. Thanks for sharing with us.
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Thank you, I’m glad to know. I hope you’ll enjoy this tasty soup. 🙂
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Reblogged this on Crackling Pork Rinds.
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