VEGAN Vietnamese Sweet and Sour Soup - Canh Chua Bac Ha Chay | Cooking With Lana

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice and vinegar can provide acidity, but with different flavor profiles.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a plant-based alternative, while salt is a basic seasoning.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, and tofu is a budget-friendly protein.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is a cost-effective seafood alternative.

Cut 2 stalks of celery on the diagonal.

Peel the elephant ear and cut it into pieces.

Cut 1 cup of okra on the diagonal.

Cut 2 spears of fresh pineapple into slices.

Chop 2 large tomatoes, setting one aside for garnish.

Trim 1 cup of bean sprouts, removing tails and ends.

Cut 1 block of tofu into cubes and fry until golden.

In a soup pot, sauté 1 tablespoon of minced ginger with about 1.5 cups of water.

Add the fried tofu to the pot and bring to a boil.

Once boiling, add the chopped tomato and let it cook for about 1 minute.

Add the bean sprouts and continue cooking for another 8-9 minutes.

Stir in the juice of 1 lemon and let it cook for another 5 minutes.

Taste the soup to adjust sweetness or sourness based on the pineapple's flavor, adding salt, sugar, or lemon juice as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens