Sweet and Sour Fish Soup (Canh Chua Cá)
One of my favorite soups. It's the perfect example of the usage of the five elements of Vietnamese cuisine: sweet, sour, spicy, salty, and bitter.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (6 Servings)
1 LB CATFISH SECTIONED IN 2 IN SLICES
2 TSP SALT
2 TBSP OIL
1 LB ELEPHANT EAR STALKS
8 GARLIC CLOVES, SLICED
2 (32 OZ) CARTONS OF CHICKEN STOCK
4 TBSP TAMARIND PASTE
3 TBSP FISH SAUCE
6 TABLESPOONS GRANULATED SUGAR
1/2 PINEAPPLE, SLICED AND QUARTERED
2 TOMATOES, QUARTERED
1 CUP BEANSPROUTS
CULANTRO
THAI CHILIS
There should be okra in here too, but I couldn't find it and my husband isn't a big fan so NBD.
Instructions
Prep garlic, tomatoes and pineapple. Fry the garlic in oil until browned, set aside. Remove outside membrane of elephant ear and slice thinly.
Pour chicken stock into a large and strain in as much of the tamarind paste as possible.
Add in fish until color changes. Add in elephant ear and pineapple and boil for a couple minutes.
Add in tomato and beansprouts and turn heat off and let it sit for a few. Serve garnished with garlic, chopped culantro and eat with jasmine rice.
Process
