Cookbook:Canh Chua (Vietnamese Hot and Sour Soup)
|Canh Chua (Vietnamese Hot and Sour Soup)|
Canh chua is the Vietnamese "Hot & Sour" soup. It is closest to the Thai and the Cambodian tom yum soup, although it is more sweet and sour than its spicier counterparts. Each family has its own canh chua recipe and sometimes, members from the same family have their own.
Ingredients[edit | edit source]
Marinade[edit | edit source]
- 1 whole catfish or other firm white fish
- 2 scallions, green part reserved for garnish and white part crushed
- 4 teaspoons nước mắm
- 1 teaspoon salt
- Freshly-ground black pepper
Soup[edit | edit source]
- 1 quart (950 ml) water
- 2 teaspoons salt
- 2 tablespoons nước mắm
- ½ cup (120g) sour bamboo
- ¼ fresh pineapple, core removed, cut lengthwise and sliced
Garnish[edit | edit source]
Procedure[edit | edit source]
- Marinate the fish for 15 minutes with the crushed scallions, black pepper, salt, and 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 Nước mắm, and salt.
- For serving, the soup can be garnished with coriander and the green part of scallions.
Notes, tips, and variations[edit | edit source]
- Traditionally, the fish head is not removed, but you can if you prefer.