Vietnamese Sweet and Sour Fish Soup | Canh Chua Cá
Serves 840 mins prep30 mins cook
Bracing for the 20 degree weather in Dallas ❄️🥶🍲. This recipe makes a comforting Vietnamese sweet and sour fish soup, known as Canh Chua Cá, featuring catfish, pineapple, tamarind, and a variety of fresh vegetables.
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Instructions
Soup Instructions: 1. In a 6 qt pot, add your chicken broth, water, pineapple chunks (with syrup), and tom yum paste. Bring it to a boil (with the lid on). 2. Once the broth boils, add the seasonings: tamarind powder, sugar, MSG, fish sauce, chicken powder. Allow it to bring to boil again. 3. Add your catfish steaks and allow them to cook for 15 minutes or until fully cooked. Remove from broth. 4. Add the fresh vegetables (elephant ear, beansprouts, tomato, king oyster mushroom, rice patty herb, okra). The vegetables only take 3-4 minutes to cook. 5. Right before serving, top with 1 tsp of garlic oil. Garlic Oil Instructions: 1. In a small pan or pot, add your oil and turn on the heat to medium-high. 2. Add your garlic directly (the oil does not have to be hot). We want to slowly cook the garlic and not burn them. 3. Carefully monitor the garlic as it cooks in the oil. Turn off the heat once the garlic shows slight golden color on the edges (5-7 minutes). The garlic will keep cooking even after we turn off the heat.View original recipe