Vietnam · Vietnam

Canh Chua Cá Lấu (Vietnamese Sour Fish and Pineapple Soup)

Name: Canh Chua Cá Lấu (Vietnamese Sour Fish and Pineapple Soup)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: catfish fillet, sliced 400 g; pineapple, sliced 200 g; okra, sliced 100 g; tomatoes, quartered 200 g; fish broth 1200 ml; tamarind paste 25 g; bean sprouts 100 g; scallions, sliced 30 g; fresh cilantro 20 g; chili, sliced 15 g; garlic, minced 15 g; oil 30 ml; fine salt 5 g

Sour broth with catfish, pineapple, okra and herbs.

45 minutes · 4 servings · Easy

Catfish is a Mekong Delta river fish, and the version made with it is the original form that other canh chua recipes adapt. The fish is scored and fried before it goes into the sour broth, which keeps it from falling apart. Okra is used as a thickener here rather than as a vegetable, and the pineapple is added late so the sourness stays bright.

Ingredients

catfish fillet, sliced400 g
pineapple, sliced200 g
okra, sliced100 g
tomatoes, quartered200 g
fish broth1200 ml
tamarind paste25 g
bean sprouts100 g
scallions, sliced30 g
fresh cilantro20 g
chili, sliced15 g
garlic, minced15 g
oil30 ml
fine salt5 g

Directions

1
Sizzle garlic, chili and scallions in oil 3 minutes.
2
Add broth, tamarind, tomato and pineapple; boil 10 minutes.
3
Add fish and okra; cook 8 minutes.
4
Season with salt; add sprouts and cilantro.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content