📝 About This Recipe
Hailing from the lush Mekong Delta, Canh Chua is a vibrant sour soup that perfectly encapsulates the Vietnamese culinary philosophy of balancing five distinct flavors. This naturally gluten-free masterpiece features a delicate tamarind-infused broth teeming with tender white fish, crunchy lotus roots, and juicy pineapple. It is a refreshing, aromatic experience that cleanses the palate and warms the soul with its unique combination of sweet, sour, and savory notes.
🥗 Ingredients
The Broth Base
- 6 cups Water or light chicken stock (stock provides more depth)
- 3-4 tablespoons Tamarind pulp/paste (seedless; adjust based on desired tartness)
- 3 tablespoons Palm sugar (finely chopped; can substitute with brown sugar)
- 4 tablespoons Fish sauce (Nước Mắm) (ensure certified gluten-free brand)
Proteins and Aromatics
- 1 lb Catfish steaks or White Fish fillets (cut into 2-inch chunks; Red Snapper or Halibut also work well)
- 3 cloves Garlic (minced and fried until golden)
- 1 Shallot (finely minced)
Vegetables and Fruits
- 1 cup Fresh Pineapple (sliced into bite-sized wedges)
- 2 pieces Roma Tomatoes (cut into wedges)
- 6-8 pieces Okra (sliced diagonally)
- 1 cup Bean Sprouts (rinsed and drained)
- 1 stalk Bac Ha (Taro Stem) (peeled and sliced diagonally; optional)
Fresh Herbs and Garnish
- 1/4 cup Rice Paddy Herb (Ngò Om) (roughly chopped; essential for authentic flavor)
- 3-4 leaves Culantro (Ngò Gai) (shredded)
- 1-2 pieces Thai Bird's Eye Chili (sliced; optional for heat)
👨🍳 Instructions
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1
Prepare the tamarind liquid by placing the pulp in a small heat-proof bowl with 1/2 cup of boiling water. Let it sit for 5 minutes, then mash with a spoon and strain the liquid into a clean bowl, discarding the solids.
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2
In a small skillet, heat a tablespoon of oil over medium heat. Fry the minced garlic until it turns a beautiful golden brown. Immediately remove from heat and set aside (this garlic oil is a key flavor finisher).
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3
In a large pot, bring the 6 cups of water or stock to a gentle boil over medium-high heat.
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4
Once boiling, add the tamarind liquid, palm sugar, and fish sauce. Stir well to ensure the sugar is completely dissolved.
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5
Add the pineapple wedges and tomatoes to the pot. Let them simmer for about 3-5 minutes; this allows their natural sweetness and acidity to infuse into the broth.
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6
Gently slide the fish chunks into the simmering broth. Reduce heat to medium and cook for 5-7 minutes. Avoid over-stirring to keep the fish from breaking apart.
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7
Skim off any foam that rises to the surface with a fine mesh spoon to ensure a clear, clean-tasting broth.
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8
Add the okra and bac ha (taro stem) to the pot. Cook for an additional 2-3 minutes until the vegetables are tender but still retain a slight crunch.
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9
Taste the broth. It should be a perfect balance of sour, sweet, and salty. Adjust with more fish sauce for salt or sugar for sweetness if necessary.
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10
Just before turning off the heat, add the fresh bean sprouts. They only need about 30 seconds to wilt slightly while remaining crisp.
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11
Turn off the heat and stir in half of the chopped rice paddy herbs and culantro.
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12
Ladle the soup into a large communal bowl. Top with the remaining fresh herbs, the fried garlic (and its oil), and sliced chilies if you prefer a spicy kick.
💡 Chef's Tips
Always use fresh tamarind if possible, as the bottled concentrate can sometimes have a metallic aftertaste. If you cannot find Bac Ha (taro stem), celery makes a decent texture substitute, though the flavor profile will shift slightly. Don't overcook the fish; it should be opaque and flake easily but remain moist. For the most authentic flavor, do not skip the Ngò Om (Rice Paddy Herb)—it provides a unique citrusy, cumin-like aroma that defines the dish. If using frozen fish, ensure it is fully thawed and patted dry before adding to the pot to prevent the broth from becoming cloudy.
🍽️ Serving Suggestions
Serve steaming hot alongside a bowl of fragrant jasmine rice. Provide a small side dish of premium fish sauce with sliced Thai chilies for dipping the fish pieces. Pairs beautifully with 'Cá Kho Tộ' (Vietnamese Caramelized Fish in a Clay Pot) for a traditional family meal. Accompany with a crisp, chilled glass of Riesling or a light Vietnamese lager. Offer a side of fresh lime wedges for those who prefer an extra punch of acidity.