Canh Chua Cá (Sour Fish Soup)
A tangy and refreshing Vietnamese sour soup with fish, tomatoes, pineapple, and bean sprouts.
Ingredients
- about 450 g Catfish fillets, cut into bite-sized pieces
- 1 cup Pineapple, diced
- 2 medium Tomatoes, quartered
- 1 cup Bean sprouts
- 1/2 cup Okra, sliced
- 2 tablespoons Tamarind pulp
- 2 tablespoons Fish sauce
- 1 tablespoon Sugar
- 2 cloves Garlic, minced
- 2 tablespoons Rice paddy herb (Ngò Ôm) or cilantro, chopped
- 6 cups Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak tamarind pulp in warm water for 10 minutes. Squeeze out the juice and discard the pulp.
- 2In a pot, bring water to a boil. Add the tamarind juice, pineapple, and tomatoes.
- 3Add the catfish fillets and cook until the fish is cooked through.
- 4Add bean sprouts and okra, and cook for a few more minutes.
- 5Season with fish sauce and sugar.
- 6Garnish with minced garlic and chopped rice paddy herb or cilantro. Serve hot.
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