Canh Chua
Sweet-sour southern Vietnamese fish soup with pineapple, tomato, bean sprouts, okra, and tamarind.
- prep 15 min
- cook 20 min
- total 35 min
- serves 4
- intermediate
- Vietnam
Ingredients
- 600 g catfish steaks
- 200 g pineapple
- 3 tomato
- 150 g okra
- 150 g bean sprouts
- 100 g taro stem
- 3 tbsp tamarind paste
- 3 tbsp fish sauce
- 1 tbsp sugar
- 3 cloves garlic
- 2 shallots
- 20 g rice paddy herb
- 1 chili
Steps
- Simmer 1.2 L water with tamarind, fish sauce, and sugar for 5 minutes.
- Add fish steaks and cook 6 minutes.
- Add pineapple, tomato wedges, and okra.
- Simmer 5 minutes.
- Add taro stem and bean sprouts at the end and cook 90 seconds.
- Fry sliced shallots and garlic until golden.
- Scatter over the soup with rice paddy herb and chili.
≈ 320 kcal · 26 g protein · 22 g carbs · 10 g fat — per serving, estimate