Vietnamese Sour Shrimp Soup (Canh Chua Tôm)

Vietnamese sour shrimp soup (canh chua tôm) is a refreshing and flavorful soup of the Southern region of Vietnam. This dish is an excellent addition to family dinners with its balanced sweet and sour taste. My version emphasizes the natural sweetness of shrimp and minimizes the use of added sugar.

Canh chua tôm features succulent shrimp, pineapple, tomatoes and veggies in a sweet and sour tamarind-based broth. The Southern region of Vietnam is hot all year round, and this refreshing and tangy soup helps to stimulate the appetite and complement the rice well.

• 20-24 oz raw shrimp with heads and shells on (about 16 medium to large shrimp)
• cooking oil
• 7 cups water
• 1½ teaspoons salt
• 3-4 tablespoons tamarind paste (to taste)
• 2 teaspoons granulated sugar (to taste)
• 1-2 teaspoons fish sauce (to taste)
• 8 oz fresh pineapples cut into bite-sized pieces (about 1½ cups)
• 8 oz ripe tomatoes, cut into wedges
• 8 oz bean sprouts
• chopped scallions
• chopped saw-tooth leaves and rice paddy herbs