Cookbook:Canh chua

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Cookbook | Recipes | Cuisine of Vietnam

[edit] Ingredients

[edit] For soup

• 1 whole Cat fish or firm white fish
• 1 quart (950ml) Water
• Freshly ground black pepper
• 2 teaspoons salt
• 2 tablespoons Nước mắm
• ½ cup (120g) sour bamboo
• ¼ fresh pineapple – core removed, cut lengthwise and sliced

[edit] For marinade

• 2 scallions, remove green part and reserve for garnish – crush white part
• 4 teaspoons Nước mắm
• 1 teaspoons salt

[edit] Garnish

• 2 tablespoons fresh coriander – chopped
• Green part of scallions - chopped

[edit] Procedure

Traditionally, the fish head is not removed, but if you prefer, it’s not necessary for this dish. Marinate the fish for 15 minutes with the crushed scallions, black pepper, 1 tsp salt, and 4 tsp Nước mắm.

Bring water to the boil. Add the sour bamboo and pineapple slices. Boil for 5 minutes. Add marinated fish and continue to boil for a total of 10 minutes. While the fish is boiling, add 2 tablespoons Nước mắm, and 1 teaspoon salt.

For serving, the soup can be garnished with coriander and the green part of scallions.