canh chua recipe
A tangy and savory Vietnamese soup made with fish, tamarind, and fresh vegetables.
Ingredients
For the Soup Base:
- 6 cups water
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
For the Soup:
- 1 lb fish fillets (catfish, tilapia, or basa)
- 2 medium tomatoes, quartered
- 1 cup pineapple chunks
- 1 cup okra, sliced
- 1 cup bean sprouts
- 1 small taro stem, peeled and sliced (optional)
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- Fresh herbs (rice paddy herb, Thai basil, or cilantro) for garnish
- Sliced chili and lime wedges for serving
Instructions
- Prepare the Soup Base: In a large pot, bring 6 cups of water to a boil. Add tamarind paste, fish sauce, sugar, and salt. Stir to dissolve and adjust seasoning to taste.
- Cook the Vegetables: Add tomatoes, pineapple, okra, and taro stem (if using) to the pot. Simmer for 5-7 minutes until the vegetables are tender.
- Cook the Fish: Gently place the fish fillets into the pot. Simmer for another 5-7 minutes until the fish is cooked through.
- Add the Bean Sprouts: Stir in the bean sprouts and cook for an additional 1-2 minutes.
- Garnish and Serve: Ladle the soup into bowls and top with fresh herbs. Serve with sliced chili and lime wedges on the side.
Notes
- For a vegetarian version, substitute the fish with tofu and use soy sauce instead of fish sauce.
- Adjust the level of tanginess by adding more or less tamarind paste.