Vietnam · Vietnam

Canh Chua (Vietnamese Sour Tamarind Fish Soup)

Name: Canh Chua (Vietnamese Sour Tamarind Fish Soup)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: catfish fillet, cubed 400 g; pineapple, sliced 200 g; tomatoes, chopped 200 g; green beans, cut 100 g; tamarind paste 25 g; fish broth 1000 ml; shallots, sliced 60 g; garlic, minced 12 g; chili, sliced 15 g; coriander 20 g; oil 30 ml; fine salt 5 g

A hot and sour fish soup with pineapple, tomato and herbs.

45 minutes · 4 servings · Easy

Canh chua is a household sour soup, and the sourness is deliberately adjustable, because tamarind goes in to taste rather than by rule. Pineapple and tomato give it body, and the fish is added near the end so it does not fall apart. In the Mekong Delta versions the whole thing is built around the sourness of the water and the season rather than around the pot.

Ingredients

catfish fillet, cubed400 g
pineapple, sliced200 g
tomatoes, chopped200 g
green beans, cut100 g
tamarind paste25 g
fish broth1000 ml
shallots, sliced60 g
garlic, minced12 g
chili, sliced15 g
coriander20 g
oil30 ml
fine salt5 g

Directions

1
Sizzle garlic, shallot and chili in oil 3 minutes.
2
Add broth, tomato and tamarind; boil 8 minutes.
3
Add pineapple and green beans; cook 6 minutes.
4
Add fish and simmer 5 minutes until 63C internal.
5
Season with salt and scatter coriander.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content