Canh Chua

Heat vegetable oil in a small skillet and fry garlic until golden. Set aside.

Bring water to a boil in a pot and stir in tamarind paste, fish sauce and sugar.

Add white fish to tamarind broth and simmer gently until just cooked. Skim off any foam.

Add pineapple, tomatoes and okra and simmer for 3 minutes, then add bean sprouts and turn off the heat. Taste; it should be sour, sweet and salty.

Ladle into bowls and top with fried garlic and rice paddy herb. Serve with rice.