Vietnamese Sour Soup
Canh chua, a traditional Vietnamese sour soup, combines the tanginess of tamarind, the sweetness of pineapple, and the freshness of tomatoes and herbs for a light yet flavorful meal. This comforting dish often features fish or shrimp and is a perfect choice for family gatherings or any occasion where you want a warm and satisfying soup. Canh chua is a harmonious blend of sweet, sour, and savory flavors, making it a standout in Vietnamese cuisine.
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Ingredients
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Instructions
Prepare the Broth
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In a large pot, heat the vegetable oil over medium heat.
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Add the sliced onion and sauté until softened and fragrant, about 3-4 minutes.
Add Vegetables and Pineapple
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Add the tomatoes and pineapple chunks to the pot, stirring for another 2-3 minutes until the tomatoes start to soften.
Simmer the Soup
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Pour in the water or fish stock, then add the tamarind paste, fish sauce, sugar, and salt. Stir to combine and bring the soup to a gentle boil.
Cook the Protein
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Add the catfish or shrimp to the soup and let it simmer for 10-12 minutes until the fish is cooked through. If using shrimp, cook until they turn pink and opaque.
Add Remaining Vegetables
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Stir in the bean sprouts, okra, and elephant ear stem (if using). Let the soup simmer for another 3-5 minutes until the vegetables are tender but still crisp.
Adjust Seasoning
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Taste the soup and adjust the seasoning with more fish sauce, sugar, or tamarind paste if needed. For extra heat, add the sliced bird's eye chilies.
Serve
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Ladle the soup into bowls and top with fresh herbs. Serve with lime wedges on the side for an extra burst of tanginess.
Maricel's Tips
- If you can’t find tamarind paste, you can substitute it with lime juice or even a touch of vinegar for the sour element. Start with less and adjust to your taste.
- While catfish or shrimp are traditional, you can easily substitute with other seafood like tilapia or even tofu for a vegetarian version. Just be mindful of the cooking time for each type of protein.
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