Tamarind Broth with Beef and Water Spinach

THIS TAMARIND BROTH IS ONE OF MY ALL TIME FAVOURITE VIETNAMESE DISHES; IT REALLY DEFINES WHAT VIETNAMESE CUISINE IS ALL ABOUT — SWEET, SOUR, SALTY, SPICY, LIGHT AND VERY WELL BALANCED. TRADITIONALLY, SOUTHERNERS SERVE THIS DISH WITH FISH OR PRAWNS, AND IN CENTRAL VIETNAM I FOUND LOCALS USING BEEF AND WATER SPINACH. YOU CAN USE WHATEVER YOU PREFER — TRY CALAMARI, MUSSELS, SCALLOPS OR CHICKEN.

WHEN SHOPPING FOR THE HERBS FOR THIS DISH, YOU’LL NEED TO GO TO A GOOD ASIAN MARKET TO FIND