This Vietnamese Sweet & Sour Fish Soup (Lẩu canh chua cá) is a tangy, sweet, and savory hotpot. Perfect for the fall season, it combines catfish, pineapple chunks, and a variety of fresh vegetables, topped with crispy garlic for a flavor punch.
1: In a 6 qt pot, add chicken broth, 7 cups of water, pineapple chunks (with syrup), and tom yum paste. Bring it to a boil with the lid on.
2: Once the broth boils, add tamarind powder, sugar, MSG, fish sauce, and chicken powder. Allow it to boil again.
3: Add catfish steaks and cook for 15 minutes or until fully cooked. Remove from broth.
4: Add the fresh vegetables (elephant ear, beansprouts, tomatoes, oyster mushrooms, rice patty herbs, okra). The vegetables only take 3-4 minutes to cook.
5: Right before serving, top with 1 tsp of garlic oil.
