Name: Canh chua
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
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)

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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Prep Time 20

Cook Time 40

Total Time 1

Course Lunch

Cuisine Vietnamese

Servings servings

Calories 294 kcal

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

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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%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword seafood, soup, stew

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Canh chua