Vietnamese Soup with Yuba, Fresh Pineapple, and Crisp Shallots

Vietnamese Soup

with Yuba, Fresh Pineapple, and Crisp Shallots

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Canh Chua is a Vietnamese soup beloved by fishermen. We’ve left the fish out (obviously), but kept the traditional tangy broth, full of tamarind and chili paste, and loaded it with vegetables. A tangle of ribboned tofu skins (also called yuba) and chunks of juicy pineapple give the stew texture and sweetness. Serve over a scoop of rice, top with fried shallots, and garnish with basil and as many slices of bird’s eye chile as you dare.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
538
FAT
25g
CARBOHYDRATES
52g
PROTEIN
28g

MAIN INGREDIENTS

  1. 3/4 cup short grain brown rice
  2. Salt*
  3. 1 fresh lime
  4. 8 ounces savoy cabbage
  5. 2 scallions
  6. 1 garlic clove
  7. 1 package tofu skins
  8. 1 shallot
  9. 3 tablespoons vegetable oil*
  10. 1 teaspoon gochujang
  11. 2 tablespoons tamari
  12. 1 ounce tamarind paste
  13. 1 tablespoon turbinado sugar
  14. 8 ounces pineapple cubes
  15. Fresh chile
  16. Fresh Thai basil
  17. *not included

INSTRUCTIONS

1
Put the rice in a small saucepan with 1 1/2 cups water and a pinch of salt and bring to a boil. Lower the heat so it bubbles gently but steadily; cover and cook, undisturbed, until the rice is tender and the water is absorbed, 20 to 25 minutes. Remove the pan from the heat and keep it covered.
2
Rinse and quarter the lime. Rinse, core, and chop the cabbage. Rinse, trim, and slice the scallions. Chop the garlic. Unfold the tofu skins (it’s okay if they break up or stick together), roll them up as best you can, and cut them into 1/4-inch ribbons.
3
Trim and peel the shallot and slice it into thin rings. Put 2 tablespoons oil in a small skillet over medium heat. When the oil is hot, add the shallots and cook until they’re golden brown and crispy, 5 to 10 minutes. Use a slotted spoon to transfer the shallots to a paper towel–lined plate. Sprinkle them with salt.
4
Put the remaining tablespoon oil in a medium saucepan over medium heat. When it’s hot, add the gochujang and garlic and cook, stirring constantly until they’re fragrant, about 1 minute. Add the tamari and tamarind and stir just to incorporate. Add 2 1/2 cups water, the sugar, and a big pinch of salt; squeeze in 1/2 tablespoon lime juice.
5
Bring the broth to a boil and add the pineapple, cabbage, scallions, and tofu skins. Return the broth to a boil and then lower the heat so it bubbles steadily. Cook until all the ingredients are hot, but not mushy, 2 or 3 minutes. Taste and adjust the seasoning. Rinse, trim, and slice the chile. Rinse and dry the basil; strip the leaves from the stems and chop them. Divide the rice among 2 bowls, ladle the soup over, and top with the fried shallots. Pass the sliced chiles, basil, and remaining lime wedges at the table.