Canh Chua (Vietnamese Sour Fish Soup)
Canh Chua (Vietnamese Sour Fish Soup)
Ingredients
For the Soup
- 2 pounds catfish, cut into 1-inch thick steaks
- 1 pound elephant ear stems, peeled and sliced diagonally into 1/2-inch pieces
- 2 tomatoes, cut into wedges
- 1/2 pineapple, peeled, cored, and cut into 1-inch chunks
- 4 cloves garlic, minced
- 2 shallots, minced
- 4 cups chicken broth
- 1/2 cup cold water
- 2 tablespoons tamarind paste
- 1 packet Knorr Tamarind Soup Mix
- 3 tablespoons fish sauce
- 1 teaspoon chicken bouillon powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt, or to taste
- 2 cups bean sprouts
- 2 tablespoons vegetable oil
For Garnish
- 1/2 cup culantro, chopped
- 1/4 cup green onions, chopped
- 2 tablespoons fried garlic
Instructions
- 1
Prepare the elephant ear stems by peeling off the fibrous outer layer. Slice them diagonally into 1/2-inch pieces.
⏱️ 10 min
- 2
Cut the tomatoes into wedges. Peel, core, and cut the pineapple into 1-inch chunks.
⏱️ 5 min
- 3
Chop the culantro and green onions for garnish.
⏱️ 5 min
- 4
Cut the catfish into 1-inch thick steaks. In a large pan, bring enough water to a boil to cover the fish. Add the fish pieces and blanch for 1-2 minutes, then immediately drain the fish and water.
⏱️ 5 min
- 5
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and shallots and sauté until fragrant, about 2-3 minutes.
⏱️ 3 min
- 6
Add the pineapple chunks to the pot and sauté for another 2 minutes. Pour in the chicken broth and cold water.
⏱️ 3 min
- 7
Stir in the tamarind paste, Knorr Tamarind Soup Mix, fish sauce, chicken bouillon powder, granulated sugar, and salt. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes to allow flavors to meld.
⏱️ 8 min
- 8
Add the blanched fish pieces to the simmering soup. Cook for 5 minutes, then add the elephant ear and tomato wedges. Continue to cook for another 5-7 minutes, or until the fish is cooked through and the elephant ear is tender-crisp.
⏱️ 12 min
- 9
Stir in the bean sprouts and cook for 1 minute more. Taste and adjust seasoning as needed.
⏱️ 2 min
- 10
Ladle the hot soup into bowls. Garnish with chopped culantro, green onions, and fried garlic. Serve immediately with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Canh Chua (Vietnamese Sour Fish Soup)
For the Soup
- 2 pounds catfish, cut into 1-inch thick steaks
- 1 pound elephant ear stems, peeled and sliced diagonally into 1/2-inch pieces
- 2 tomatoes, cut into wedges
- 1/2 pineapple, peeled, cored, and cut into 1-inch chunks
- 4 cloves garlic, minced
- 2 shallots, minced
- 4 cups chicken broth
- 1/2 cup cold water
- 2 tablespoons tamarind paste
- 1 packet Knorr Tamarind Soup Mix
- 3 tablespoons fish sauce
- 1 teaspoon chicken bouillon powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt, or to taste
- 2 cups bean sprouts
- 2 tablespoons vegetable oil
For Garnish
- 1/2 cup culantro, chopped
- 1/4 cup green onions, chopped
- 2 tablespoons fried garlic
Instructions
- 1
Prepare the elephant ear stems by peeling off the fibrous outer layer. Slice them diagonally into 1/2-inch pieces.
⏱️ 10 min - 2
Cut the tomatoes into wedges. Peel, core, and cut the pineapple into 1-inch chunks.
⏱️ 5 min - 3
Chop the culantro and green onions for garnish.
⏱️ 5 min - 4
Cut the catfish into 1-inch thick steaks. In a large pan, bring enough water to a boil to cover the fish. Add the fish pieces and blanch for 1-2 minutes, then immediately drain the fish and water.
⏱️ 5 min - 5
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and shallots and sauté until fragrant, about 2-3 minutes.
⏱️ 3 min - 6
Add the pineapple chunks to the pot and sauté for another 2 minutes. Pour in the chicken broth and cold water.
⏱️ 3 min - 7
Stir in the tamarind paste, Knorr Tamarind Soup Mix, fish sauce, chicken bouillon powder, granulated sugar, and salt. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes to allow flavors to meld.
⏱️ 8 min - 8
Add the blanched fish pieces to the simmering soup. Cook for 5 minutes, then add the elephant ear and tomato wedges. Continue to cook for another 5-7 minutes, or until the fish is cooked through and the elephant ear is tender-crisp.
⏱️ 12 min - 9
Stir in the bean sprouts and cook for 1 minute more. Taste and adjust seasoning as needed.
⏱️ 2 min - 10
Ladle the hot soup into bowls. Garnish with chopped culantro, green onions, and fried garlic. Serve immediately with steamed rice.
⏱️ 2 min