Vietnamese Soup

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.

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.

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.

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.

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.