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Canh chua
Canh chua
Canh chua is a delicious Vietnamese sour soup that’s packed with flavor! It typically consists of a tangy broth made from tamarind, pineapple, and tomatoes, along with a variety of vegetables like okra, bean sprouts, and Vietnamese herbs. It can also be made with different types of protein, such as shrimp or fish. The soup has a perfect balance of sour, sweet, and savory flavors that make it incredibly refreshing and satisfying.
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Ingredients
- 1 pound shrimp peeled and deveined
- 1 pound fish fillets (such as catfish or tilapia), cut into bite-sized pieces
- 1 pound fresh pineapple peeled and cubed
- 1 pound okra trimmed and sliced
- 1 pound bean sprouts
- 1 pound tomatoes diced
- 1 bunch Vietnamese herbs (such as cilantro, mint, and Thai basil), chopped
- 1 tablespoon tamarind pulp or tamarind concentrate
- 4 cups water
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- Salt to taste
- Lime wedges for serving
Instructions
- In a large pot, bring the water to a boil. Add the tamarind pulp and stir until it dissolves. If using tamarind concentrate, simply add it to the boiling water.
- Add the shrimp, fish fillets, pineapple, okra, and tomatoes to the pot. Let it simmer for about 5-7 minutes until the seafood is cooked through and the vegetables are tender.
- Stir in the fish sauce, sugar, and salt. Taste and adjust the seasonings according to your preference.
- Add the bean sprouts and Vietnamese herbs to the pot, reserving some for garnish. Let it simmer for another 2-3 minutes.
- Remove the pot from heat and ladle the Canh chua into serving bowls.
- Garnish with the remaining Vietnamese herbs and serve hot with lime wedges on the side.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 294kcal (15%)Carbohydrates: 43g (14%)Protein: 31g (62%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 57mg (19%)Sodium: 800mg (35%)Potassium: 1300mg (37%)Fiber: 9g (38%)Sugar: 28g (31%)Vitamin A: 1954IU (39%)Vitamin C: 111mg (135%)Calcium: 163mg (16%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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