Vietnamese Hot and Sour Soup

barbara lentz


Delicious soup. Sweet, sour with some heat. Yum


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


  • 1 medium
    shallot diced
  • 4 clove
    garlic minced
  • 1 Tbsp
  • 4 c
    chicken or vegetable stock
  • 2 c
    sliced shiitake mushrooms
  • 1 c
    crushed tomatoes
  • 1/4 c
    brown sugar
  • 1 Tbsp
    sambal oleck
  • 1 Tbsp
    rice vinegar
  • 2 Tbsp
    tamarind paste
  • 8 oz
    firm tofu cubed
  • 1/4 c
    each cilantro and scallions for garnish

How to Make Vietnamese Hot and Sour Soup


  1. Add oil to large pot. Saute the shallots for 2 minutes. Add the garlic and saute 1 minute. Add the mushrooms and cook about 4 minutes. Add the crushed tomatoes, and stock. Bring to a boil.
  2. Stir in the brown sugar, sambal oleck, rice vinegar and Tamarind paste. Add the tofu. Reduce heat and simmer for 3 minutes. Taste and adjust the seasonings adding salt or more vinegar to taste.
  3. Ladle into bowls and top with cilantro and scallions

Printable Recipe Card

About Vietnamese Hot and Sour Soup

Course/Dish: Other Soups
Main Ingredient: Tofu/Soy
Regional Style: Vietnamese

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