Canh Chua Recipe
About Canh Chua Recipe:
It is a sweet and sour soup with tamarind broth and lime and lemongrass. It is traditionally prepared with fish from the delta with sweet pineapple, various vegetables (tomatoes, and bean sprouts) in a sour-in taste tamarind broth and garnished with aromatic herbs.
- 20 Ingredients
Ingredients for Canh Chua Recipe
- 4 catfish steaks
- As required salt, pepper, chili powder, and chicken stock
- 2 tablespoon vegetable oil
- 2 tablespoon garlic, minced
- 1 small tomato, diced
- 1.50 liter Water
- 2 tablespoon tamarind pulp + 250ml water
- 4 tablespoon Sugar
- 4 tablespoon fish sauce
- 1/4 pineapple, thinly sliced
- 1-2 medium tomatoes, cut into wedges
- 6 lady
- As required s fingers , thinly sliced on the diagonal
- 1 elephant ear stem, thinly sliced on the diagonal
- 50 gram Beansprouts
- 1 bunch rice paddy herbs, chopped
- 1-2 sprig sawtooth herb, chopped
- 2 spring onions, chopped
- As required salt, sugar, chicken stock, fish sauce
- As required red chili pepper, sliced
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Canh Chua Recipe
Lightly season the catfish steaks with salt, pepper, chicken broth, and flavoring. Gently rub the seasonings on each side of the fish steaks.
In a soup pot, add edible fat and fry the minced garlic until golden brown. Then transfer to alittle bowl. This cooked garlic is wont to garnish the soup later. Keep a number of the garlic oil within the pot, add the diced tomato, and saute for one minute. This helps to form a pleasant color for the broth (this step is optional). Then add water and produce it to a boil.
In a separate tiny pan, cook the tamarind pulp with one cup of water for two minutes. Use a spatula or a spoon to interrupt up the tamarind chunks. Then pour this liquid into the higher than soup pot through a sieve.
Use a spoon to press and force the maximum amount of tamarind through the sieve as potential. Scape the tamarind at very cheap of the sieve into the soup. Discard the fibrous leftovers.
Add sugar and fish sauce to the soup. Then add the fish steaks and cook on medium-high for 5-7 minutes or till the fish is broiled through. Then take away the fish from the soup.
Add tomatoes, pineapple, okra, aroid stem, and cook for 1-2 minutes. Then add beansprouts. Change the broth to your style with salt, fish sauce, and chicken broth. (for your reference, i add a pair of tsp salt and one tsp chicken stock).
Just a second before serving, heat up the soup, come the fish to the pot, and add the sliced herbs. Save for garnish. Transfer the soup to an oversized serving bowl, garnish with cooked garlic and red chili pepper.