Vietnamese Soup

with Yuba, Fresh Pineapple, and Crisp Shallots

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.