5 Garlic Cloves
3 Kaffir Leaves
3 Bay Leaves (dried) or 5 - 10 Fresh Bay Leaves
2 tbsp Olive Oil
1 Can Pineapple Chunks (save the juice)
2 Medium Tomatoes
3-5 Bac Ha (Taro Stem) (cut)
4-5 Culantro (Vietnamese Herb) (chopped)
2-3 Cilantro (chopped)
5-10 NGO om (Vietnamese Herb)
1 tbsp Vegan Chicken Base (bouillon)
2-3 Salt
3 cups Hot Water
Optional Ingredient
1 tbsp Palm Sugar (or sugar) (the pineapple juice will give a bit of sweet and sourness to the soup.)
Heat the pan on medium heat.
Add oil, garlic, kaffir and bay leaves to the hot pot until it’s aromatic.
Add 1 cup of hot water.
Add pineapples, tomatoes and Taro stem. Stir well. Add pineapple juice.
Add 2 more cups of hot water until all veggie submerged. Add Vegan chicken bouillon, salt, sugar and pepper. Stir well and let simmer for 3 - 5 minutes.
Add Ngo Om herbs and let it incorporate for 1 min. Then add Culantro.
Add Cilantro for garnish.
Ingredients
5 Garlic Cloves
3 Kaffir Leaves
3 Bay Leaves (dried) or 5 - 10 Fresh Bay Leaves
2 tbsp Olive Oil
1 Can Pineapple Chunks (save the juice)
2 Medium Tomatoes
3-5 Bac Ha (Taro Stem) (cut)
4-5 Culantro (Vietnamese Herb) (chopped)
2-3 Cilantro (chopped)
5-10 NGO om (Vietnamese Herb)
1 tbsp Vegan Chicken Base (bouillon)
2-3 Salt
3 cups Hot Water
Optional Ingredient
1 tbsp Palm Sugar (or sugar) (the pineapple juice will give a bit of sweet and sourness to the soup.)
