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Vietnamese Sour Soup with Tofu (Canh Chua Dau Hu) Recipe

Ingredients with Measurements:
- 1 block of firm tofu, cut into cubes
- 3 cups of water
- 1 cup of tamarind pulp
- 1 tablespoon of sugar
- 1 tablespoon of fish sauce
- 1 tablespoon of vegetable oil
- 1 small onion, sliced
- 2 cloves of garlic, minced
- 1 tomato, sliced
- 1 cup of bean sprouts
- 1 cup of okra, sliced
- 1 cup of pineapple chunks
- 1 red chili pepper, sliced
- 1/4 cup of chopped cilantro
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Wooden spoon

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant.

2. Add the water, tamarind pulp, sugar, and fish sauce to the pot. Stir well and bring to a boil.

3. Add the tofu, tomato, okra, and pineapple to the pot. Reduce the heat to medium-low and let simmer for 10-15 minutes until the vegetables are tender.

4. Add the bean sprouts and chili pepper to the pot and let simmer for an additional 5 minutes.

5. Season with salt and pepper to taste.

6. Garnish with cilantro and serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 150
- Fat: 7g
- Carbohydrates: 18g
- Protein: 8g

Substitutions for ingredients:
- Tamarind pulp can be substituted with lime juice or vinegar.
- Okra can be substituted with green beans or zucchini.
- Pineapple can be substituted with mango or papaya.

Variations:
- Shrimp or fish can be added to the soup for a seafood version.
- Chicken or pork can be added to the soup for a meat version.
- Vegetables such as eggplant, bok choy, or mushrooms can be added to the soup.

Tips and tricks:
- Use firm tofu to prevent it from falling apart in the soup.
- Adjust the amount of sugar and fish sauce to your taste preference.
- Add more water if the soup is too sour.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in a pot over medium heat until heated through.

Presentation ideas:
- Serve in individual bowls with a side of steamed rice.

Garnishes:
- Cilantro, sliced chili peppers, and lime wedges.

Pairings:
- Steamed rice and a side of stir-fried vegetables.

Suggested side dishes:
- Stir-fried bok choy, green beans, or broccoli.

Troubleshooting advice:
- If the soup is too sour, add more water or sugar to balance the flavors.

Food safety advice:
- Make sure to cook the soup until the vegetables are tender and the tofu is heated through.

Food history:
- Canh chua is a popular Vietnamese soup that originated in the Mekong Delta region.

Flavor profiles:
- Sour, sweet, and savory.

Serving suggestions:
- Serve hot as a main dish for lunch or dinner.

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Region: Vietnamese

Taste: Sour, Tangy, Spicy, Umami, Herbal