Vegan Vietnamese tamarind pineapple soup (canh chua chay) is a homemade favourite full of tamarind flavour, sweetness from pineapples and tomatoes, and spice from dried chili flakes.
Every time I come home to my parent’s house, my mom asks me what I want to eat. I either request lemongrass tofu, or canh chua chay (translated directly into English is vegetarian sour soup). I love my soup extra sour, so my mom always adds extra tamarind for me. Back during my undergrad when I’d come home for the holidays, I loved watching my little brother (then around 3-6 years old) would pucker his lips every time he tried some of the soup.
My mom and I would snicker as he’d squint at the sourness of the first bite. You may think we’re being cruel, but he wanted to be “cool” like me and my mom so he’d try to eat it. But hey, he’s learned to love the punch my mom’s soup typically packs, and now my little nine-year-old bro bro loves eating this whenever I come home.
To see the recipe for vegan Vietnamese tamarind pineapple soup (canh chua chay), visit Ontario Produce Made Simple. Don’t worry, this soup isn’t as sour as my mom makes it, it’s just sour enough to be put in the sour soup category, not the Warheads soup category =)
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