Vietnamese · dinner
Canh Chua Cá (Vietnamese Sour Fish Soup) A bright, tangy Vietnamese soup built on a tamarind and pineapple broth, with tender catfish, tomato, okra, bean sprouts and fresh herbs. Served hot with steamed jasmine rice, it balances sour, sweet and savory in one bowl.
total 50 min
prep 20 min
cook 30 min
servings 4 Keep this recipe Add a copy of Canh Chua Cá (Vietnamese Sour Fish Soup) to your Saucepan library.
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Back to 4 servings Fish and broth 1.5 lb catfish, cut into 1-inch steaks or pieces; salmon also works 1 tablespoon kosher salt, for rubbing the fish 2 tablespoons neutral oil, vegetable or canola 3 cloves garlic, minced; half reserved for garnish 6 cups water 2 tablespoons tamarind concentrate, or 1 oz tamarind pulp soaked and strained; adjust to taste 2 tablespoons fish sauce, Vietnamese preferred; plus more to taste 1.5 tablespoons sugar, plus more to taste 0.5 tablespoon chicken bouillon powder, optional; or a pinch of MSG Vegetables 2 medium tomatoes, cut into thick wedges 1 cup pineapple chunks, fresh or canned 2 stalks taro stems, peeled and sliced diagonally; celery stalks are a substitute 5 okra, trimmed and sliced; optional 2 cups bean sprouts, about 150 g Garnish 1 small Thai chili, thinly sliced; optional 1 handful rice paddy herb (ngo om), finely chopped; or culantro, Thai basil or lemon basil 1 handful cilantro or scallions, chopped 1 tablespoon fried shallots, optional
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1 Step 1: Rub the catfish with the salt, rinse under cold water and pat dry. Thinly slice the tomatoes into wedges, cut the pineapple into chunks and slice the taro stems on a bias.2 Step 2: Heat the oil in a large pot over medium-low heat, add half the minced garlic and cook 2 to 3 minutes until pale golden. Remove the garlic with a slotted spoon and set aside for garnish.3 Step 3: Raise the heat to medium, add the tomato wedges and cook 2 to 3 minutes until softened. Add the remaining garlic, then pour in the water, pineapple, tamarind, fish sauce, sugar and bouillon, and bring to a boil.4 Step 4: Lower to a gentle simmer, add the catfish and poach 6 to 8 minutes, until the fish is opaque and just flakes. Skim off any foam and avoid stirring hard so the fillets stay intact.5 Step 5: Add the taro stems and okra and simmer 2 to 3 minutes until tender-crisp. Stir in the bean sprouts and chilies off the heat so they stay crunchy.6 Step 6: Taste the broth and adjust with more fish sauce, sugar or tamarind until it is lightly sour, gently sweet and savory. Ladle into bowls and top with the herbs, scallions, reserved garlic and fried shallots. Serve hot with steamed jasmine rice.getsaucepan.com/r/406fdd68-efbd-56c3-8461-87d6559bd4b4
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