Canh Chua Ca - Vietnamese Sweet and Sour Fish Soup
My family's Canh Chua recipe is perfect for anyone looking for a healthy soup that is hearty enough to be enjoyed as a meal.
Ingredients
- 4catfish steaks
- 3 clovesgarlic (minced)
- 2thai chilis (sliced (optional))
- 2stalks of lemongrass (with the ends bruised)
- 2tomatoes (cut into wedges)
- 1 cuppineapple chunks
- 10 ozbean sprouts
- 2stalks of taro stems (bac ha) (peeled and sliced on a bias)
- 5springs of rice paddy herb (ngo om) (chopped)
- 1handful of fried shallots
- ½ cuptamarind concentrate
- ⅓ cupfish sauce
- 3 tbspsugar
- 6 cupswater
Directions
- 1
In a 4 quart or medium-sized pot, heat up a tablespoon of oil over medium heat. Add minced garlic, sliced Thai chilis and lemongrass. Saute for about 10-20 seconds, just until the garlic begins to change color.
- 2
Add tamarind concentrate, fish sauce and sugar to the pot. Mix well and allow it to come to a boil.
- 3
Add 6 cups of water, tomatoes and pineapples. Turn the heat to high and bring to a boil. Lower the heat to medium-low, cover and allow it to simmer for 10 minutes.
- 4
Uncover, turn the heat back to high then add the catfish and bring back to a boil. Reduce the heat and simmer uncovered for another 10 minutes or so, until the fish is tender. Periodically, skim off any scum or impurities.
- 5
Add bean sprouts and taro stem (bac ha), then turn off the heat. The remaining residual heat will cook the taro stems and bean sprouts.
- 6
Serve with a generous topping of fried shallots and chopped paddy herb (ngo om).