Canh Chua (Vietnamese Sour Soup)

Instructions

1. 1Place a large heavy-bottomed pot on the stove over high heat. Add the 6 cups of vegetable broth and bring it to a rolling boil, about 5-7 minutes.
2. 2Reduce the heat to medium-low. Add the 2 tablespoons of tamarind paste, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 2 cloves of minced garlic to the pot. Stir everything together until the tamarind paste has dissolved and the seasonings are well combined, about 1 minute.
3. 3Increase the heat to medium-high. Add the 1 cup of pineapple chunks, 2 medium tomatoes cut into wedges, 1/2 cup of okra cut into 2.54 cm pieces, and about 450 g of catfish fillets to the pot. Bring the soup back to a gentle simmer. Cook for 10-15 minutes, or until the catfish is opaque and flakes easily with a fork, reaching an internal temperature of 63°C.
4. 4Add the 1 cup of bean sprouts to the pot. Cook for just 1-2 minutes more, until the bean sprouts are slightly softened but still have a crisp texture.
5. 5Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro and 2 chopped green onions.

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