Canh Chua (Vietnamese Sour Soup)
A tangy and refreshing Vietnamese sour soup with fish, pineapple, tomatoes, and bean sprouts. This recipe is completely nut-free.
Ingredients
- about 450 g Fish Fillets (Catfish or Tilapia)
- 1 cup Pineapple
- 2 medium Tomatoes
- 2 cups Bean Sprouts
- 1 cup Okra
- 2 tablespoons Tamarind Pulp
- 2 tablespoons Fish Sauce
- 1 tablespoon Sugar
- 2 cloves Garlic
- 0.25 cup Cilantro
- 2 stalks Scallions
- 6 cups Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a pot, bring water to a boil. Add tamarind pulp and simmer for 5 minutes to extract the sour flavor.
- 2Strain the tamarind water and return to the pot. Add fish sauce, sugar, and minced garlic.
- 3Add tomatoes, pineapple, and okra. Bring to a simmer and cook for 5 minutes.
- 4Add fish fillets and bean sprouts. Cook until fish is cooked through, about 3-5 minutes.
- 5Garnish with chopped cilantro and scallions. Serve hot.
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