cookingoVietnam
🇻🇳 A TASTE OF VIETNAM
Canh Chua Cá (Sweet & Sour Fish Soup).
A bright, brothy Mekong Delta classic — catfish or snakehead in a tamarind-laced broth with pineapple, tomatoes, bean sprouts and the signature touch of mint and chili.
- Total time
- 35 min
- Servings
- 4 people
- Difficulty
- Easy
Ingredients
For 4 servings · Check off as you go
0 of 9 ingredients ready
Let's make it.
4 stepsMake the sour broth
Bring 1.2L water to boil with tamarind, pineapple and tomatoes. Simmer 10 minutes until flavors meld.
12 min
Cook the fish
Gently add fish chunks. Simmer just until cooked (4-6 minutes). Do not overcook.
6 min
Season & finish
Season with fish sauce and sugar. Add bean sprouts for 1 minute. Turn off heat and add mint/herbs and green onion.
3 min
Serve
Ladle into bowls with extra herbs and fresh chili on the side. Best eaten with steamed rice.
2 min
Cooking Tips
Use firm white fish that holds together. The soup should be sour first, then sweet, then salty. Add the herbs only at the very end so they stay bright and fresh.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 310 kcal
- protein
- 28 g
- carbs
- 22 g
- fat
- 10 g
- fiber
- 3 g
Comments (0)
Sign in to leave a comment on this recipe.
No comments yet. Be the first!