Canh Chua Cá (Vietnamese Sour Fish Soup)

Ingredients

• about 450 g Catfish Fillets
• 2 each Tomatoes
• 1 cup Pineapple
• 1 cup Bean Sprouts
• 1/2 cup Okra
• 2 tbsp Tamarind Pulp
• 2 tbsp Fish Sauce
• 1 tbsp Sugar
• 2 cloves Garlic
• 1/2 each Red Chili
• 6 cups Water
• 2 tbsp Cilantro
• 1 tbsp Fried Garlic

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 tablespoons of tamarind pulp in a small heatproof bowl. Add 1/2 cup of warm water. Let it soak for 10 minutes. Use your fingers to squeeze the pulp and extract the juice. Strain the liquid through a fine-mesh sieve into another bowl, pressing on the solids to get all the juice. Discard the tamarind pulp solids.
2. 2Pour the 6 cups of water into a large 4-quart heavy-bottomed pot. Bring the water to a rolling boil over high heat, 100°C.
3. 3Add the 2 tomatoes, cut into 2.54 cm wedges, the 1 cup of pineapple, cut into 2.54 cm chunks, the 1/2 cup of okra, cut into 1.27 cm pieces, and the 2 cloves of garlic, minced. Reduce the heat to medium-low, 82°C, and simmer gently for 10 minutes, or until the vegetables are slightly tender.
4. 4Carefully add the about 450 g of catfish fillets to the pot. Cook for 5 to 7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
5. 5Stir in the reserved tamarind juice, the 2 tablespoons of fish sauce, and the 1 tablespoon of sugar. Taste the broth and add more fish sauce or sugar if needed. Add the 1/2 red chili, thinly sliced.
6. 6Add the 1 cup of bean sprouts to the pot. Cook for 1 minute more, just until they are slightly softened but still crisp.
7. 7Ladle the soup into bowls. Garnish each serving with 2 tablespoons of chopped cilantro and 1 tablespoon of fried garlic.

Related Guides