Vietnamese Sweet Sour Soup With Salmon Canh Chua Food

VIETNAMESE SWEET & SOUR SOUP (CANH CHUA)

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.

VIETNAMESE SOUR SOUP (CANH CHUA)

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!

VIETNAMESE SWEET & SOUR SOUP WITH SALMON (CANH CHUA)

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.

CANH CHUA CA (SWEET AND SOUR FISH SOUP)

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).