Vietnamese Sweet & Sour Soup

Whilst in Paris, our friend made us a delicious rhubarb crumble and it reminded me that rhubarbs do exist as they’re so underutilised. I was hugely intrigued by this Vietnamese soup from ‘The Vietnamese Market Cookbook’ as to use rhubarb is by itself interesting but to use rhubarb in a savoury recipe is something I’ve never seen before. It seems that the authors added the rhubarb as a happy accident as they just had some rhubarb to use up. The rhubarb adds the sour element and then you get the sweetness from the pineapple. I bulked the soup out with some smoked tofu which also added some protein. I could only find tinned rhubarb but if you get the fresh stuff, do remember that the leaves are poisonous.

Serves 4

Ingredients

  • 4 tomatoes
  • 1 tin rhubarb
  • 160g pineapple
  • 1 tbsp oil
  • 2 cloves garlic
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1.5 litres water
  • 2 tbsp fish sauce
  • 1 spring onion
  • 200g smoked tofu
  • 2 tbsp coriander leaves

Method

1.) Chop up the tomatoes

2.) In a casserole dish, heat up the oil and add the garlic

3.) Cook for 1 minute, then add the tomatoes, the sugar, salt, pepper and garlic powder and a splash of water.

4.) Bring to the boil.

5.) Rinse the rhubarb and chop up the tofu, pineapple and the coriander leaves and spring onion,

6.) Once the tomatoes are soft, add the rest of the water and the pineapple and bring to the boil for 5 minutes.

7.) Add the tofu and rhubarb and cook for another couple of minutes.

8.) Season with the fish sauce

9.) Serve and garnish with spring onion and coriander.

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2 thoughts on “Vietnamese Sweet & Sour Soup

  1. Another gem! Ingredients

    1 tbsp ghee
    1 onion
    1 clove garlic
    3 cm ginger
    1 tsp turmeric
    1 tsp coriander
    1 tsp garam masala
    450g tomatoes
    1 tin chickpeas
    200g spinach
    3 tbsp plain yoghurt
    1/2 tsp chilli flakes
    10g coriander leaves
    rice to serve

    Method

    1.) Peel and finely chop the onion. Melt some ghee in a large pan and add the onion. Cook for 10 minutes until the onion is soft.

    2.) Whilst this is cooking, put some rice in another pan with some boiling water and cook on a low heat. Peel and finely dice the garlic. Slice off the ginger skin and grate the ginger. Chop up the tomatoes.

    3.) Add the garlic, ginger, spices, chilli flakes and tomatoes to the pan and fry for a couple of minutes.

    4.) Drain the tin of chickpeas and add the chickpeas to the pan with 100ml water. Bring to a simmer, cover and cook for 25 minutes.

    5.) Chop up the coriander leaves whilst this is cooking.

    6.) Once this has finished, remove the lid and add the spinach, Cook for 3 more minutes until the leaves have wilted.

    7.) Stir through the yoghurt and sprinkle over the coriander leaves. Serve with the rice.
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