Pickled Bamboo and Tamarind Seafood Soup: Canh Hai San Mang Chua

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3 1/2 tablespoons/50 g tamarind pulp

6 1/2 cups/1 1/2 litres fish stock

4 tablespoons fish sauce

1/2 sweet pineapple, peeled and sliced into bite-size pieces

3 1/2 ounces/100 g pickled bamboo shoot

1/3 cup sugar

7 ounces/200 g baby calamari, cleaned but not skinned

7 ounces/200 g small tiger prawns, heads and legs trimmed

1 tomato, cut into wedges

1 green banana, finely sliced

5 okra, sliced on a diagonal

1 elephant ear stem, peeled and sliced

1 bunch rice paddy herb, roughly sliced* (See Cook's Note)

1 bunch saw tooth coriander, roughly sliced*

1 teaspoon garlic oil

1/2 tablespoon fried garlic

2 red chiles, sliced