Vietnamese Sour Fish Soup (Canh Chua)

Ask most American’s to name a Vietnamese soup, and most will gravitate immediately to pho. Pho is great and certainly popular for a reason, but there are other options to consider. One of my recent favorites is a sweet and sour fish soup that’s great this time of year.

Some of the ingredients are a bit hard to find, at least in typical American supermarkets. You may have to venture out into an Asian (ideally Vietnamese) grocery, or find some substitutions. My recipe is derived from one published at The Seasoned Wok, though I have added a few modifications to match my tastes.

By hand, remove seeds from 2 tablespoons of tamarind paste and set aside.

Prepare the vegetables (feel free to modify the list to match your tastes and availability):

  • 200 grams of okra, cut to 1/2 inch length
  • 2 tomatoes, cut into 8 wedges each
  • 1-2 cups of pineapple chunks
  • 2 taro stems (bac ha), peeled and sliced into 1 inch pieces on the diagonal
  • 1 cup bean sprouts, washed
  • 1/2 cup of rice haddy herb (ngo om), roughly chopped
  • 1 tablespoon garlic, presseed or minced
  • 1/2 onion, minced

In a large pot, heat up 1 tablespoon of oil until shimmering. Add the onion and cook until translucent (about 3-5 minutes), then add tamarind paste and garlic, stirring and cooking for another minute. Add 1 pound of a resilient fish cut into filets, steaks, or large chunks and brown slightly. Catfish is traditional, but I’ve used salmon and flounder as well.

Remove the fish and add 2 liters of water, tomatoes, and pineapple. Bring to a boil and simmer for 10 minutes.

Add in okra. After about 3 minutes add in fish. The cooking time for the fish will depend on the type and size, but you should aim to get the internal temperature above 130. Season with sugar and fish sauce to taste (I start with two tablespoons sugar and 1/4 cup fish sauce). Skim off foam if it develops.

Once the fish is cooked, add in taro stem, bean sprouts, and rice paddy herb. If the fish is in large steaks or filets, you’ll want to break or cut it into bite size chunks prior to serving.

Add some rice to each bowl and pour the soup on top. If you like things spicy, add a bit of thai chili (I had this to individual bowls so as not to torture the rest of the family with my fondness for heat).

 

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