Canh Chua Ca

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1. 1Step 1: In a 4 quart or medium-sized pot, heat up a tablespoon of oil over medium heat. Add minced garlic, sliced Thai chilis and lemongrass. Saute for about 10-20 seconds, just until the garlic begins to change color.
2. 2Step 2: Add tamarind concentrate, fish sauce and sugar to the pot. Mix well and allow it to come to a boil.
3. 3Step 3: Add 6 cups of water, tomatoes and pineapples. Turn the heat to high and bring to a boil. Lower the heat to medium-low, cover and allow it to simmer for 10 minutes.
4. 4Step 4: Uncover, turn the heat back to high then add the catfish and bring back to a boil. Reduce the heat and simmer uncovered for another 10 minutes or so, until the fish is tender. Periodically, skim off any scum or impurities.
5. 5Step 5: Add bean sprouts and taro stem (bac ha), then turn off the heat. The remaining residual heat will cook the taro stems and bean sprouts.
6. 6Step 6: Serve with a generous topping of fried shallots and chopped paddy herb (ngo om).