Canh Chua Cá (Sour Fish Soup)

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Canh Chua Cá (Sour Fish Soup)

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Ingredients

Adjust Servings:
Soup
1 tablespoon Vegetable Oil
1/8 Yellow Onion Thinly sliced
2 cloves Garlic Thinly sliced
2 tablespoons Tamarind Paste
3 tablespoons Fish Sauce
1 teaspoon Sugar
6 cups Water
1 pound Salmon Steak Cut into 1-inch pieces (keep bone for broth)
Chili Powder To season salmon on both sides
1/4 Pineapple Cut into 1-inch pieces
2 Red Chili Peppers Thinly sliced
8 Okra Thinly sliced
1 Tomato Cut into small wedges
Handful Bean Sprouts
1 teaspoon Ground cumin
Accompaniments
1 cup Jasmine Rice

Nutritional information

Calories
Protein
Fat
Sugar
Sodium
Carbs

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Cuisine:
  • 20 min
  • Serves 2
  • Easy

Ingredients

  • Soup

  • Accompaniments

Directions

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Another one of my favorite sour soup dishes, Canh Chua Cá is a classic from Vietnamese cuisine. It is made mainly of fish (salmon or catfish usually), pineapple, okra, and tomatoes. The broth gets most of its flavor from the tamarind paste, cumin and fish sauce and is great when served with white rice.

Steps

1
Done

In a large pot, heat oil over medium heat. Add onion and garlic and stir for 1 minute until onion starts to brown.

2
Done

Add tamarind paste, fish sauce, and sugar to pot. Stir to combine then add water. Bring to a boil.

3
Done

Season salmon on both sides with chili powder. Add salmon (including bones) and pineapple to pot, cooking for 6 minutes over medium low heat.

4
Done

Add chili peppers, okra, tomato, bean sprouts and ground cumin. Cook for another 2-3 minutes until okra is soft or fully cooked. Serve soup in a bowl with rice (dump the rice into the soup and enjoy together). 

Rebecca Chan

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