Vietnamese Sour Catfish Soup (Canh Chua Cá) with Pineapple & Tomatoes
A classic Vietnamese sour soup, featuring tender catfish, tangy pineapple, ripe tomatoes, and fresh herbs in a light and flavorful broth.
Ingredients
- Catfish Fillet220 g
- Fish Sauce15 ml
- Tomato100 g
- Garlic5 g
- Lemongrass10 g
- Vegetable Oil10 ml
- Pineapple100 g
- Okra50 g
- Bean Sprout50 g
- Tamarind Paste20 g
- Shallot10 g
- Sugar15 g
- Chili2 g
- Cilantro5 g
- Mint3 g
- Water400 ml
Instructions
- 1Step 1
Cut catfish into 1-inch thick pieces. Dice pineapple and tomatoes. Slice okra into rounds. Mince garlic, shallot, lemongrass (tender white part), and chili.
- 2Step 2
In a medium pot, heat vegetable oil over medium heat. Sauté minced garlic, shallot, lemongrass, and chili for 1-2 minutes until fragrant.
- 3Step 3
Add water (or chicken broth), tamarind paste, fish sauce, and sugar. Bring to a boil, then reduce heat to a simmer.
- 4Step 4
Add catfish pieces, pineapple, and tomatoes to the simmering broth. Cook for 3-4 minutes until catfish is cooked through and flakes easily.
- 5Step 5
Add okra and bean sprouts. Cook for another 1-2 minutes until vegetables are tender-crisp.
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