Vietnam / 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
- whole catfish or other firm white fish, or other firm white fish1 whole
- scallions, green part reserved for garnish and white part crushed, green part reserved for garnish, white part crushed2
- nước mắm4 teaspoons
- salt1 teaspoon
- Freshly-ground black pepper, freshly ground
- water, 950 ml1 quart
- salt2 teaspoons
- nước mắm2 tablespoons
- sour bamboo, 120 g; sour1/2 cup
- fresh pineapple, core removed, cut lengthwise and sliced, fresh, core removed, cut lengthwise and sliced1/4
- chopped fresh coriander, fresh, chopped2 tablespoons
- Green part of scallions, chopped, green part, chopped
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
