Description
Discover the bold flavors of Vietnam with Tales Of A Kitchen authentic canh chua recipe – a tangy, sweet and savory soup that’s a true culinary delight!
Ingredients
Scale
- 1 lb fresh fish (catfish or tilapia, cleaned and cut into fillets)
- 4 cups water
- 2 tbsp tamarind paste (dissolved in ½ cup warm water, strained)
- 2 tbsp fish sauce
- 1 tsp salt
- 2 tbsp sugar
- 2 medium tomatoes (quartered)
- 1 cup pineapple chunks
- 1 cup bean sprouts
- ½ cup okra (sliced)
- ½ cup taro stems (optional)
- 2 cloves garlic (minced)
- 1 tbsp vegetable oil
- Fresh herbs: Cilantro, Thai basil, Vietnamese coriander
- 1 red chili (sliced, optional)
Instructions
- Make the broth by mixing tamarind paste with warm water.
- Add chopped veggies and let it simmer gently.
- Put in the fresh fish and let it cook well.
- Season with fish sauce and salt as needed.
- Add fresh herbs just before serving for a nice aroma.
Notes
- For a vegetarian version, replace fish with tofu and mushrooms.
- Adjust tamarind and sugar for a more sour or sweet taste.
- Leftovers can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg