Canh Chua

🔥 Prep

• Peel and devein the 200g shrimp, rinse and pat dry.
• Cut the 100g pineapple into bite‑size chunks.
• Slice the 2 tomatoes into wedges.
• Trim the 50g okra and cut into 2‑cm pieces.
• Rinse the 50g bean sprouts and drain.
• Measure out 2 tbsp tamarind paste and set aside.

🔥 Cook

• 1. Bring 4 cups (≈960 ml) water to a rolling boil over high heat.
• 2. Add the 2 tbsp tamarind paste, stir until dissolved, and simmer for 2 minutes.
• 3. Add the pineapple chunks and tomato wedges, then reduce to medium heat and cook for 3 minutes.
• 4. Add the sliced okra, continue to simmer for 2 minutes over medium heat.
• 5. Add the shrimp, increase to medium‑high heat and cook for 2‑3 minutes until they turn pink and opaque.
• 6. Stir in the bean sprouts and cook for 30 seconds just to wilt.
• 7. Taste and adjust seasoning if desired (optional).

🔥 Serve

• Ladle the hot canh chua into deep bowls.
• Garnish with fresh herbs such as cilantro or Thai basil if available.
• Serve immediately with steamed jasmine rice or rice noodles on the side.