Vietnamese Sour Soup with Fish

 

How to Make Canh Chua Cá 

Canh chua cá, or sour soup with fish, is a hallmark dish of South Vietnam’s mouthwatering cuisine. This flavorful soup combines ingredients like tamarind, pineapple, tomato and herbs in a rich, sour broth loaded with fish and vegetables. The sweet, salty and sour flavors perfectly balance and highlight the delicate white fish. Follow these steps to cook an authentic version of this classic sour Vietnamese favorite at home.

Ingredients You’ll Need

– 1 lb firm white fish like cod, halibut or catfish, cubed
– 2 cups mixed vegetables like okra, eggplant, beans
– 2 medium tomatoes, chopped
– 1 cup pineapple chunks
– 1/4 cup tamarind pulp
– 1-2 cloves garlic, minced
– 2 tablespoons fish sauce
– 1 tablespoon sugar
– 2 dried red chilies
– 6 cups water
– 1 bunch cilantro, chopped
– Lime wedges for serving

 

 

 

Prepare the Ingredients

Rinse the fish and pat dry with paper towels. Chop into 1-2 inch cubes. Wash and cut the vegetables into bite-sized pieces. Peel and mince the garlic. Remove seeds and stems from dried chilies and cut into smaller pieces.

Make the Tamarind Stock

In a bowl, add 1/4 cup tamarind pulp and 2 cups warm water. Mash with your fingers to dissolve the pulp. Strain out any fibers and seeds, reserving the strained tamarind liquid.

Simmer the Vegetables

In a large pot over medium heat, combine tomatoes, pineapple, vegetables and 6 cups water. Season with fish sauce and dried chilies. Bring to a gentle simmer and cook for 5 minutes until veggies soften slightly.

Introduce the Tamarind and Seasonings

Next add in the strained tamarind liquid and minced garlic. Season with 1 tablespoon sugar and 2 more tablespoons fish sauce. Simmer for 2-3 minutes to develop the sour flavor. Taste and adjust sour, sweet, salty flavors as desired.

Add the Prepared Fish Cubes

Once the broth tastes nicely balanced, gently drop in the prepared white fish cubes. Simmer for 3-5 minutes, just until the fish becomes opaque and cooked through. Avoid overcooking the fish.

Finish with Fresh Cilantro

Turn off heat and stir in 1/4 cup chopped fresh cilantro. Add more to taste. Squeeze lime wedges over each bowl before serving. Enjoy this hot and sour Vietnamese specialty!

 

 

 

Flavor Variations to Try

– Add shrimp in addition to the fish.
– Use lemongrass, chili peppers or basil instead of cilantro.
– Simmer prepared vermicelli noodles in the broth.
– Garnish with bean sprouts, lime wedges and peanuts.
– For non-vegetarians, add shredded pork.

Tips for Best Results

– Use fresh tamarind for full sour flavor.
– Carefully monitor fish doneness to avoid overcooking.
– Adjust broth sourness by adding diluted tamarind water.
– Use a mix of vegetables like okra, eggplant and green beans.
– Sprinkle fried shallots on top for added crunch.

This tasty Vietnamese sour soup with fish is a fun one to cook at home. The key lies in achieving the right tart, savory and slightly spicy broth to complement the fish. Play with the ingredients and enjoy this South Vietnam specialty. 

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