Canh Chua Ca (Sour Fish Soup)

Step 1

Stir the tamarind paste into 0.5 cup of warm water in a small bowl, breaking apart any lumps with the back of a spoon, until the mixture looks like thin mud, about 1 minute.

Step 2

Cut the pineapple in half lengthwise, scoop out the flesh with a melon baller or spoon, then cut the flesh into 1-inch cubes on a cutting board.

Step 3

Hold each okra pod on the cutting board, position your knife at a 45-degree angle, and slice diagonally to create 1-inch-long pieces.

Step 4

Slice the chili lengthwise in half, remove the seed pod with your knife tip, then slice each half crosswise into thin rings about the thickness of a dime.

Step 5

Roughly chop the cilantro leaves into pieces about the size of your fingernail and place in a small bowl.

Step 6

Pour 4 cups of fish stock into a 3-quart pot and bring it to a boil over high heat — you'll see large, rapidly breaking bubbles covering the surface, about 5 minutes.

Step 7

Pour the tamarind mixture through a fine-mesh strainer into the boiling stock, pressing gently with the back of a spoon to extract all liquid and leave solids behind.

Step 8

Add the fish chunks to the pot and lower the heat to medium, so the liquid simmers gently with small bubbles rising steadily, about 2 minutes.

Step 9

Wait 3 minutes without stirring — the fish will turn opaque and firm when done — then gently stir once with a wooden spoon to separate any pieces that touch.

Step 10

Pour in the fish sauce and stir once with a wooden spoon to combine, about 5 seconds.

Step 11

Add the pineapple cubes and okra pieces to the pot and stir gently once with a wooden spoon to distribute them evenly.

Step 12

Simmer the soup without stirring for 2 minutes — the okra will turn bright green when done — then taste a spoonful and adjust seasoning if needed.

Step 13

Ladle the soup into two bowls, dividing the fish, pineapple, and okra evenly and filling each bowl about three-quarters full with broth.

Step 14

Scatter the chili rings evenly over the surface of each bowl — about 0.25 teaspoon per bowl — then sprinkle the chopped cilantro on top.

Step 15

Serve immediately while the soup is steaming hot.