VIETNAMESE SWEET & SOUR SOUP (CANH CHUA)
A sweet and sour soup made with pork, catfish, and a variety of traditional Vietnamese vegetables.
Provided by Becca Du
Categories Dinner Entree Main Course
Number Of Ingredients 12
Steps:
- Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water. This process cleans the pork. Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
- Add the onion and simmer for 1.5 hours. Make sure to check every 30 minutes for impurities. Scoop away any you see.
- While the soup is simmering, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and let it simmer until the tamarind dissolves.You can help speed up the process by using the back of a spoon to crush the tamarind. Pour the tamarind through a fine mesh sieve into a small bowl. Set aside.
- After simmering the soup for 1.5 hours, add the pineapple and ginger to the soup. Simmer for another 20 minutes.
- Put the catfish in and simmer for another 10 minutes until it is cooked through.
- Lastly, add the vegetables and tamarind from step 3. Bring the soup to a boil and serve with a side of white rice. Make sure to taste the soup for seasoning and add more salt if it tastes bland.
Nutrition Facts : Calories 706 kcal, Carbohydrate 22 g, Protein 61 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 221 mg, Sodium 821 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving
VIETNAMESE SWEET & SOUR SOUP WITH SALMON (CANH CHUA)
This is a modern take on a classic canh chua. It has salmon, pineapple, and ocra, all in a sweet and sour tamarind soup.
Provided by Becca Du
Categories Main Course
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil. Add the salmon to the boiling water and cook for 5 seconds. Take the salmon out and set aside. This will get rid of the unsavory fishy flavors in the salmon.
- Bring water and chicken stock to a boil. Add in the salmon, tamarind soup mix, fish sauce, celery, red pepper, green onions, tomatoes, canned pineapple, and okra. Cook for 5 minutes until the salmon is cooked through.
- Taste the soup and adjust the seasoning to your taste. Add some salt if it tastes bland. If it is too salty, add some sugar to balance it out.
- Top with cilantro and serve.
Nutrition Facts : Calories 218 kcal, ServingSize 1 bowl, Carbohydrate 9 g, Protein 26 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 551 mg, Fiber 3 g, Sugar 5 g
CANH CHUA CA (SWEET AND SOUR FISH SOUP)
Make and share this Canh Chua Ca (Sweet and Sour Fish Soup) recipe from Food.com.
Provided by Recipe Junkie
Categories Vietnamese
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Steep tamarind paste in cold water from allowance and strain into pot.
- Or if using lime juice, add it to the water or fish stock.
- Combine liquid, sugar, tomatoes, celery and fish sauce, and simmer for 15 minutes.
- Add fish, bean sprouts and chilies and simmer for 3 minutes.
- Serve in individual soup bowls and garnish with plenty of mint, sweet basil or coriander, or all three.
- Serve with a side dip of Vietnamese Fish Sauce (nuoc cham).
Nutrition Facts : Calories 83.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 21.3, Sodium 280.9, Carbohydrate 10.1, Fiber 1.3, Sugar 8.8, Protein 10.1
CANH CHUA CA - HOT SOUR FISH SOUP W/ PINEAPPLE
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
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.
VIETNAMESE SOUR SOUP (CANH CHUA)
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
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
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- Season the catfish steaks on both sides with salt, pepper, and chicken base powder and set aside.
- In a medium pot over medium-high heat, add the vegetable oil then add the minced garlic and fry until it’s a light golden-brown. Set aside in a small bowl to use to garnish the broth at the end.
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- Add the tomatoes, pineapples, elephant ear stem, okra, and celery. Cook down to medium tenderness and then add the green onions, rice paddy herbs, cilantro, chili pepper, and bean sprouts. Cook for 2 minutes and add the catfish back into the soup and continue cooking for an additional 2 minutes. Taste the broth and season with fish sauce and tamarind soup base as needed.
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