Canh Chua Ca
The Quirky Foodster Team
Ingredients
- Firm white fish fillets, cut into chunks — 500 g (1 lb)
- Tamarind paste, dissolved in 250 ml (1 cup) warm water — 2 tbsp
- Water or fish stock — 1 L (4 cups)
- Pineapple, cut into chunks — 150 g (5 oz)
- Tomatoes, cut into wedges — 2
- Bean sprouts — 100 g (3.5 oz)
- Lemongrass, bruised — 1 stalk
- Fish sauce — 2 tbsp
- Sugar — 1 tbsp
- Fresh coriander and Thai basil, to garnish
- Red chilli, sliced (optional) — 1
- Salt, — to taste
Method
- Strain the dissolved tamarind paste through a fine sieve to remove any seeds or fibres, reserving the liquid.
- Bring the water or fish stock to a boil in a large pot with the bruised lemongrass.
- Add the tamarind liquid, pineapple and tomatoes, and simmer for 8-10 minutes until the tomatoes soften.
- Add the fish sauce and sugar, and taste, adjusting the balance of sweet and sour as needed.
- Gently add the fish chunks and simmer for 6-8 minutes until just cooked through.
- Stir in the bean sprouts and cook for a further minute.
- Season with salt to taste, remove the lemongrass, garnish with coriander, Thai basil and sliced chilli if using, and serve hot.
Introduction: Canh chua is a beloved sweet and sour soup from southern Vietnam, combining fish with tamarind, pineapple, tomato and fresh herbs into a bright, balanced broth.
Cultural Background: Canh chua is a beloved sweet and sour soup from southern Vietnam, combining fish with tamarind, pineapple, tomato and fresh herbs into a bright, balanced broth. It's a comforting, flavour-packed dish that reflects the Mekong Delta's abundance of fish and tropical produce.
Tips: Taste and adjust the tamarind, sugar and fish sauce balance carefully — the dish should taste distinctly sweet, sour and savoury all at once. Add the fish gently and simmer briefly to avoid breaking it apart. Serve with steamed rice for a complete meal.
Variations: Use shrimp or catfish in place of white fish fillets. Add okra or other Southeast Asian vegetables for extra texture. Adjust chilli to taste for a spicier version. A vegetarian version can use tofu and mushroom stock in place of fish, though this departs from the traditional recipe.
Storage: Refrigerate in an airtight container for up to 2 days; best enjoyed fresh.
Reheating: Reheat gently on the stovetop over low heat, taking care not to overcook the fish further.
FAQs:
Q: What does tamarind add to this dish?
A: Tamarind gives the soup its distinctive tangy, sour flavour, balanced against the sweetness of pineapple and sugar.
Q: Can I use tamarind concentrate instead of paste?
A: Yes, though concentrate is stronger, so use less and adjust to taste.
Q: What fish works best for this soup?
A: A firm white fish such as catfish, snapper or basa holds up well in the broth without falling apart.
- Firm white fish fillets, cut into chunks — 500 g (1 lb)
- Tamarind paste, dissolved in 250 ml (1 cup) warm water — 2 tbsp
- Water or fish stock — 1 L (4 cups)
- Pineapple, cut into chunks — 150 g (5 oz)
- Tomatoes, cut into wedges — 2
- Bean sprouts — 100 g (3.5 oz)
- Lemongrass, bruised — 1 stalk
- Fish sauce — 2 tbsp
- Sugar — 1 tbsp
- Fresh coriander and Thai basil, to garnish
- Red chilli, sliced (optional) — 1
- Salt, — to taste
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