Name: Vietnamese Chicken and Pineapple Soup
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 6 to 8 first-course servings
Ingredients: 1 pineapple (preferably labeled "extra sweet"; about 3 1/2 lb); About 2 qt water; 2 skinless boneless chicken breast halves (3/4 lb total); 1/4 cup vegetable oil; 4 (1-inch) fresh red Thai chiles*, minced, including seeds; 3 tablespoons minced garlic; 1/4 cup plus 2 tablespoons Asian fish sauce; 1/2 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced; 2 large tomatoes, chopped (2 cups); 1 cup fresh mung bean sprouts (2 oz); 1/2 teaspoon black pepper; 1/3 cup coarsely chopped fresh basil; 1/3 cup coarsely chopped fresh mint; 1/3 cup coarsely chopped fresh lemon verbena; 1 tablespoon chopped fresh oregano; 1/2 teaspoon salt; Accompaniment: rice

Kia Ly Dickinson of Miami, Florida, writes: "This fragrant soup is so good you will be freaking out. It can be served hot or cold, with rice. The recipe is an ode to my homeland, Vietnam, and I'd like to share it with my new friends in America."

This recipe calls for fresh lemon verbena, but you can substitute 1 stalk of fresh lemongrass if lemon verbena is unavailable. Both ingredients are sold at specialty produce markets, but lemongrass is also sold at Asian markets and some supermarkets, so it may be easier to find. If using lemongrass, discard 1 or 2 outer leaves, then thinly slice lower 6 inches of stalk. Finely chop, then sauté along with chiles and garlic.

Recipe notes

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