Canh Chua Ca Hot Sour Fish Soup W Pineapple Recipes

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VIETNAMESE SOUR SOUP (CANH CHUA)



Vietnamese Sour Soup (Canh Chua) image

Canh Chua is an iconic Vietnamese Sour Soup, loved for its broth that's sweetened by pineapple and garnished with fresh herbs!

Provided by Jeannette

Categories     Dinner     Lunch     Main Course     Side Dish     Soup

Time 45m

Number Of Ingredients 17

2 kg / 2.2 lb fish ((we used grouper steaks descaled by the fish monger))
200 g / 0.44 lb pineapple
200 g / 0.44 lb okra
150 g / 0.33 lb bean sprouts
200 g / 0.44 lb elephant ear plant ((bạc hà a.k.a. taro stems))
3 tomato
4 cloves garlic ((finely chopped))
paddy herb ((for garnishing))
sawtooth coriander ((or garnishing))
cooking oil
2 1/2 L / 10.5 US cup water
3 tbsp tamarind soup base powder ((or to taste))
1 tbsp chicken bouillon powder
4 1/2 tbsp sugar ((or to taste))
6 1/2 tbsp fish sauce
4 cloves garlic ((finely chopped))
cooking oil

Steps:

  • Heat up a pot of water and bring it to a boil.
  • Meanwhile, add 3 tbsp oil to a saucepan and brown the garlic on low heat for 5 minutes or until golden. Set aside for later.
  • With the water boiling, season it with the tamarind powder, chicken bouillon powder, sugar and fish sauce. Bring the heat to a simmer as you prepare the fresh ingredients.
  • Chop the pineapple into 4cm (1.6") long chunks.
  • Cut the elephant ear plants into 4cm (1.6") long segments by slicing diagonally.
  • Cut the okra in half using a diagonal slice.
  • Cut the tomatoes into thick wedges.
  • Finely chop the rice paddy herb and sawtooth coriander.
  • Heat up a wok on high heat and add 4 tbsp oil in. Lower the heat to medium and brown the garlic for 30 seconds.
  • Turn the heat back to high and add the fish steaks in to sear on both sides for 3 minutes each side.
  • Bring the pot of seasoned water back to a boil and pour the fish and garlic in.
  • Add the pineapple, elephant ear plant, okra, tomatoes and browned garlic to simmer for 10 minutes.
  • Serve as is garnished with fried garlic, rice paddy herb and sawtooth coriander. Pour a small dish of fish sauce to use as a dip!

Nutrition Facts : Calories 566 kcal, Carbohydrate 20 g, Protein 103 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 250 mg, Sodium 2015 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

CANH CHUA CA - HOT SOUR FISH SOUP W/ PINEAPPLE



Canh Chua Ca - Hot Sour Fish Soup W/ Pineapple image

Another recipe from the In-Laws. This is a wonderful soup that is a common meal for my mother-in-law to make. It is so delicious I just had to have the recipe! My mother-in-law used catfish fillets, skin and all, I prefer to use the pre-diced chunks. Galangal is also known as Siamese Ginger. It can be found fresh, frozen, or dried at asian markets.

Provided by Kiersten Phae

Categories     Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon vegetable oil
2 garlic cloves, minced
1 onion, very thinly sliced
2 stalks lemongrass, the midsection only
3 slices galangal (2 slices if using dried)
1/4 lb mushroom, quartered (stems are usually omitted, but I use them)
1/2 cup bamboo shoot, sliced
1/2 cup pineapple chunk
6 cups chicken stock or 6 cups fish
1/3 tamarind juice
2 -3 tablespoons fish sauce, nuoc mam
1 1/2 tablespoons sugar
1 teaspoon salt (optional)
3/4-1 lb catfish, chunks
1 cup bean sprouts
1 green onion, sliced thin
1/4 cup mint
1/4 cup cilantro
1 -2 serrano chili, sliced

Steps:

  • Cut the midsection of the lemongrass into 1-2 inch pieces and smash them to release the aromatics.
  • Heat the oil in a large sauce pan over medium-high heat.
  • add the garlic, onion, lemongrass and galangal.
  • saute 2-3 minutes or until the onion is soft but not brown.
  • Add the pineapple, bamboo shoots, and mushrooms.
  • cook while stirring for about 1 minute.
  • Add the chicken (or fish) stock and turn the heat to high.
  • Once it's boiling, add the tamarind, fish sauce, sugar, and salt.
  • Stir well. Adjust seasonings to taste.
  • Add the catfish and boil gentle for about 5 minutes, until the fish is opaque.
  • Add the bean sprouts, mint, and green onion to the individual bowls.
  • Ladle soup on top.
  • Garnish with Cilantro and Serrano Chiles.

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