Canh Chua越式酸魚湯
A classic Vietnamese sour soup, typically made with fish, pineapple, tomatoes, bean sprouts, taro stem, okra, and tamarind broth, garnished with herbs and fried shallots.
01Ingredients
- 700g Catfish fillets (or other firm white fish)
- 1.5 liters Fish broth (or chicken broth/water)
- 100g Tamarind paste (or 2 tbsp tamarind concentrate)
- 150g Pineapple, cut into wedges
- 2 Tomatoes, quartered
- 100g Taro stem (bạc hà), peeled and sliced (optional)
- 100g Okra, sliced
- 100g Bean sprouts
- 2 tbsp Fish sauce
- 2 tbsp Sugar
- 1 tbsp Vegetable oil
- 4 cloves Garlic, minced
- 1 Onion, thinly sliced
- 2 Bird's eye chilies, sliced (optional)
- 1/4 cup Herbs (culantro, mint, basil), chopped
- 2 tbsp Fried shallots (for garnish, optional)
Nutrition (per serving)248kcal
- Protein28.5g
- Carbs16.2g
- Fat7.8g
Fiber 2.8 gSodium 1089 mg
02Steps
- Heat vegetable oil in a large pot over medium heat. Sauté minced garlic and sliced onion until fragrant, about 2 minutes.
- Add fish broth and tamarind paste to the pot. Bring to a boil, then reduce heat and simmer for 5 minutes to allow the flavors to meld.
- Season the broth with fish sauce and sugar. Stir well until dissolved and adjust to your desired sweet and sour taste.
- Gently add the catfish fillets, pineapple wedges, and quartered tomatoes to the simmering broth. Cook for 5-7 minutes, or until the fish is almost cooked through and firm.
- Add the sliced taro stem (if using) and sliced okra. Continue to cook for another 3-4 minutes, or until the vegetables are tender-crisp.
- Stir in the bean sprouts and sliced bird's eye chilies (if using). Cook for just 1 minute until the bean sprouts are slightly softened.
- Remove the pot from the heat. Stir in the chopped herbs (culantro, mint, basil).
- Ladle the Canh Chua into serving bowls. Garnish with fried shallots before serving hot with steamed jasmine rice.
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