Canh Chua Vietnamese Sour Fish Soup
Canh Chua is a Southern Vietnamese sour fish soup made with snakehead fish, tamarind, pineapple, tomatoes, okra, taro stems, bean sprouts, and fresh herbs.
This refreshing Vietnamese soup balances sour tamarind, sweet pineapple, savory fish sauce, and aromatic herbs. Serve it with steamed rice and a savory main dish for a traditional Vietnamese family meal.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
24
Serves: 4
Ingredients
Fish
- 1 lb1 lb1 lb Catfish
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Fish Sauce
- 0.333 Tbsp0.333 Tbsp0.333 Tbsp Beef Bouillon - Better than Bouillon, bouillon powder
- 1 tsp1 tsp1 tsp Garlic
Vegetables And Aromatics
- 7 oz7 oz7 oz Kumato Tomato
- 7 oz7 oz7 oz Pineapple
- 5.3 oz5.3 oz5.3 oz Okra
- 3.5 oz3.5 oz3.5 oz Bean Sprouts
- 0.5 oz0.5 oz0.5 oz Black Pepper
- 6 clove6 clove6 clove Garlic
- 1 bunch1 bunch1 bunch Herbs, Fresh
- 1 bunch1 bunch1 bunch Culantro
- 111 Freeze-Dried Shallots - The Spice Lab
Sour Broth And Seasonings
- 1.5 oz1.5 oz1.5 oz Tamarind
- 5 cup5 cup5 cup Water
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Fish Sauce
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Salt
- 2 Tbsp2 Tbsp2 Tbsp Cane Sugar
- 0.333 Tbsp0.333 Tbsp0.333 Tbsp Vegetable Bouillon
- 2 tsp2 tsp2 tsp Kumquat, optional
- 2 Tbsp2 Tbsp2 Tbsp Annatto oil
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Clean the snakehead fish by removing scales and blood residue, then rub with salt and lime juice before rinsing and cutting into thick steaks.
- Soak tamarind pulp in hot water, mash to release the flavor, then strain the liquid. Prepare pineapple, tomatoes, okra, taro stems, bean sprouts, and fresh herbs.
- Marinate fish steaks with fish sauce, bouillon powder, and minced garlic for 10 minutes.
- Fry minced garlic in oil over low heat until golden and fragrant. Reserve the fried garlic and keep the garlic oil.
- Sear the marinated fish briefly on both sides until the surface firms, then remove and set aside.
- Add water to a pot and season with salt, sugar, and fish sauce. Heat the broth over medium heat.
- Add fish into warm broth and gently simmer until cooked. Remove foam from the surface to keep the broth clear.
- Add pineapple, tomatoes, and okra first. Add sugar, fish sauce, and tamarind liquid, then adjust the sweet and sour balance.
- Add taro stems and bean sprouts near the end of cooking to preserve texture.
- Finish with rice paddy herb, culantro, fried garlic, and fried shallots before serving.
Notes
Keep the fish in thick steaks to prevent breaking during cooking. Add vegetables according to their cooking time to maintain the texture of each ingredient. Avoid boiling the soup too aggressively because strong heat can break the fish pieces. Adjust tamarind, sugar, and fish sauce gradually to achieve the traditional sweet-sour balance. Serve fresh because the vegetables soften after extended storage.
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About This Recipe
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Coconut Free Dairy Free Egg Free Gluten Free Nut Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 784 |
| Fat: | 22 g |
| Carbohydrates: | 18 g |
| Protein: | 82 g |
| Cholesterol: | 2 g |
| Sodium: | 2151 mg |
| Fiber: | 3 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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