buddhist sour soup (canh chua dau hou) (recipe) Thanks Susie

[Guest guest]

I love tamarind pulp, I will buy it just to eat. I will make this, it's a sweet

soup and not SPICY! LOL

Thank, Donna

 

" artichoke72x " <artichoke72x wrote:

i made this soup earlier this week. it was different,

mainly because it was so sweet. i liked it, esp. with

the rice.

 

buddhist sour soup (canh chua dau hou)

 

this sweet and sour soup is from the mekong delta area

of vietnam. this soup is meant to be eaten with rice.

any unusual items can be found at asian markets.

 

3 block of tofu (about 1 pound)

1/4 cup tamarind pulp, dissolved in 1 cup hot water

scant 1/2 pound okra (about 2 cups)

5 cups water

3/4 cup fresh pineapple cut into 1/4-inch chunks

1 stalk bac ha (giant taro), cut into 1 1/2-inch

lengths (optional)

3 T. sugar

2 tsp. salt

2 medium tomatoes, cut into wedges

1 tsp. soy sauce

 

garnish and flavorings

fried shallots (found at an asian market or make your

own by frying chopped shallots in hot oil)

fresh mung bean sprouts, rinsed and drained

thai basil

rice paddy herb (ngo om) (optional)

minced chiles

 

for the soup, place the tofu blocks on a plate, place

another plate on top, and weight down with a heavy jar

or can. let stand for 30 minutes. water will be

pressed out of the tofu as it stands; drain it off

every 15 minutes or so. cut the tofu into 1/2-inch

cubes and set aside.

 

use your fingers to squeeze and press the tamarind to

dissolve it completely and to squeeze the last of the

pulp off any seeds and pith. place a sieve over a

small bowl and pour the tamarind water through.

discard any solids and set the liquid aside.

to make the soup, lace the tamarind liquid and the 5

cups water in a large nonreactive pot. bring to a

vigorous boil, then add the okra (if okra is large,

cut crosswise in half and cut off any tough tips,

leaving the stems on) and pineapple. boil vigorously

for 3 minutes, then add the bac ha, if using, the

sugar, salt, and tomato wedges. bring back to a boil,

then add the tofu cubes and soy sauce and cook for 2

minutes. taste and adjust the balance of seasonings

if you wish.

 

to serve, divide the bean sprouts, torn basil leaves,

and ngo om sprigs, if using, among the bowls. top

with with fried shallots and minced chiles. serve

immediately, with plenty of rice.

 

recipe source: hot sour salty sweet: a culinary

journey through southeast asia by jeffrey alford and

naomi duguid (artisan, 2000).

 

 

 

 

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