Vietnamese Sweet & Sour Soup

Ingredients
2 cloves garlic, unpeeled
1 teaspoon olive oil
31/2 cups chicken broth
2 1/2 tablespoons distilled white vinegar or lemon or lime juice
2 tablespoons sugar
1 tablespoon plus 1 teaspoon Vietnamese or Thai fish sauce
1 small Onion thinly sliced
1 carrot, peeled and thinly sliced
¾ cup drained, canned sliced bamboo shoots cleaned and thinly
1 small zucchini, sliced
1/4 pound medium Shrimp, peeled, deveined sliced lengthwise in half
1 cup fresh bean sprouts
6 to 8 fresh mint leaves, rinsed & minced
1 green chile, seeded and thinly sliced
Freshly ground black pepper to taste

Directions
Preheat the oven to 400 f
Place the garlic cloves on a piece of aluminum foil. Drizzle with the oil and seal the foil closed. Place the foil packet in a shallow Pan and roast in the oven until the garlic is soft and golden,about 15 minutes. Allow to cool, then peel. Mince the garlic and set aside
In a non reactive saucepan, heat the chicken broth with the vinegar, sugar and fish sauce until it almost reaches the boiling point. Add the onion, carrot, bamboo shoots, zucchini, and shrimp; simmer until the shrimp turn pink and are cooked through, 3 to 5 minutes
Divide the bean sprouts among 4 warm soup bowls. Add the hot soup. Garnish with thet mint leaves, sliced chile, and roasted garlic. Season with black pepper.