Vietnamese · Dinner
Sour Fish Soup
Canh chua ca is a tangy Mekong Delta soup built on a tamarind-soured broth with white fish, pineapple, tomato, bean sprouts, and okra, finished with fish sauce and fresh herbs, served with steamed rice on the side.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
312Calories
34.8gProtein
6.9gFat
28.4gCarbs
14.6gSugar
4.2gFiber
1680mgSodium
92mgChol
1.5gSat Fat
980mgPotassium
95mgCalcium
2.4mgIron
2.6mcgVitamin B12
38mgVitamin C
gluten-free
low-calorie
herb-salt
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Dissolve tamarind paste in 1/4 cup warm water, pressing out pulp. Cut fish into 2-inch chunks and slice okra, pineapple, tomato, scallion, and mince garlic.
2
Sauté
Heat oil in a pot over medium heat, sauté garlic 30 seconds until fragrant, then add stock and tamarind liquid, stirring gently.
3
Simmer
Bring broth to a gentle simmer over medium heat. Add pineapple and tomato, simmering 5 minutes until tomato softens completely.
4
Poach
Slide fish chunks and okra into broth, poaching over medium-low heat for 5 to 6 minutes until fish turns opaque and flakes easily.
5
Plate
Stir in bean sprout, fish sauce, sugar, and salt. Simmer 1 minute, then ladle into a bowl, scatter scallion and cilantro over top, and serve with rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp tamarind paste
- 1 cup150g pineapple
- 22 small tomato
- 2/3 cup70g okra
- 1 cup90g bean sprout
- 2 cup480ml chicken stock
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 2 clove2 clove garlic
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp vegetable-oil
