Vietnamese Delights: Canh Chua Sour Soup
Our journey to find the tastiest food from around the globe continues now in South East Asia… so we can enjoy the delights of Vietnamese cooking! To begin, we have Canh Chua Sour Soup (serves four people (hot!)).
- 1 whole Red Tilapia (or Red Snapper)
- 1 stem Elephant Ear (herb – find out more here)
- 5 pcs Okra
- Half a Pineapple
- 2 Tomatoes
- 100 g Bean sprouts
- 5 leafs of Tooth Cilantro (herb – find out more here)
- 2 tbsp Tamarind concentrate (or 1 tbsp paste)
- 3 Thai chillies
- 100 ml pork stock
- 3 tbsp Fish sauce
(preparation time: approx 30 min)
- Season the fish with salt and pepper and set aside.
- Cut both the okra and elephant ear at an angle into slices of about 2 cm.
- Cut the pineapple into small segments and both tomatoes into 4 pieces.
- The tooth cilantro and the chillies need to be chopped.
- Boil 1 litre of water in a pan, add the tomatoes, 2 tbsp tamarind concentrate, 1 tbsp fish sauce, 1 tsp salt, 100 ml pork stock and 1 tsp chopped chilli.
- Now add the whole fish and cook it for about 10 minutes.
- Then take it out and put it on a plate with chopped chillies and some fish sauce.
- Bring the water up to the boil again, then add the elephant ear, okra and pineapple and cook for another 10 minutes.
- Finally add the bean sprouts, chopped tooth cilantro and continue to cook for 2 minutes. Adjust seasonings to taste.
- Put some steamed rice into a soup bowl before adding the soup.
N.B. Don’t forget the fish! Which is served as a side dish!
Our next Vietnamese Delight will be…Cha Gio Fried Spring Rolls!
If you have any tweaks, suggestions or you have tried the recipe and love it – let us know by leaving a comment below!
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