Vietnam

Canh Chua

Name: Canh Chua
Total time: 35 min
Yield: 4
Cuisine: Vietnam
Ingredients: 500 g Fish (e.g. pangasius or catfish); 2 tbsp Tamarind paste; 1 handful each Pineapple & tomato; 1 handful Okra & bean sprouts; 1 tbsp each Fish sauce & sugar; some of each Garlic & chilli; 1 bunch Rice-paddy herb & sawtooth herb

Vietnamese sweet-and-sour fish soup

Canh chua – “sour soup” – comes from the Mekong Delta in southern Vietnam and is a refreshing, aromatic soup with a balanced sweet-sour-savoury taste.

Tamarind gives the sourness, pineapple and tomato the sweetness; characteristic are the crunchy rice-paddy herb and fresh herbs added at the end.

Servings4

Time35 min

LevelEasy

Ingredients

Fish (e.g. pangasius or catfish)500 g
Tamarind paste2 tbsp
Pineapple & tomato1 handful each
Okra & bean sprouts1 handful
Fish sauce & sugar1 tbsp each
Garlic & chillisome of each
Rice-paddy herb & sawtooth herb1 bunch

★ = available authentic in the Asia Boutique

Preparation

Dissolve the tamarind in hot water and strain.
Boil water, add tamarind, fish sauce and sugar.
Briefly cook the pineapple, tomato and okra.
Add the fish pieces and cook just until done.
Finish with sprouts and herbs, serve hot.

Make it original

Tamarind and fish sauce for canh chua are in the Asia Boutique.

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