We re-made our authentic Vietnamese sour soup a little less authentic on the second try. This time we made it more to our liking adding a vegetable broth and more vegetables, a little less tamarind, and a more balanced fish sauce, sugar, salt combo. We also cut the shrimp and pineapple in smaller pieces so that they were more the size of the okra pieces. We found the two rice paddy herbs but after tasting them we only used one and threw the other one away. In the future I will stick to cilantro.
For the original recipe see 12/14/19.