Vietnamese Crab and Pineapple Soup
Remove the meat from the crab, peel and devein the shrimp (leaving their tails on), and scrub the clamshells. Cut the pineapple into bite-sized chunks. Chop the onion, crush the garlic cloves, and seed and chop the tomatoes. Chop the scallions, cilantro, basil leaves, dill, and mint.
Using a soup pot, heat the oil. Add the onion and sauté on medium for 3 minutes. Add the garlic and tomatoes, cooking for 3 more minutes. Add the pineapple, water, and lemongrass, bringing everything to a boil. Reduce to a simmer and cook for 20 minutes.
Add the fish sauce, sugar, chili garlic sauce, salt, and lime juice. Bring to a boil. Add the clams in their shells and the crab, cooking for about 5 minutes, until the clams open.
Add the shrimp, saffron, cilantro, bay leaf, basil, dill, mint, and scallions. Simmer for 2 to 3 more minutes, until the shrimp turn pink. Discard the bay leaf and lemongrass stalk and serve.
Be sure that you use fresh pineapple with this recipe. Canned pineapple will adversely affect the taste.