A vibrant and tangy tamarind-based soup from southern Vietnam brimming with catfish, tomatoes, pineapple, okra, bean sprouts, and fragrant herbs, delivering a bright interplay of sour, sweet, and savory flavors.
Ingredients
400g catfish fillets, cut into chunks
2 tablespoons tamarind paste
500ml water
2 tomatoes, cut into wedges
150g fresh pineapple, cut into chunks
100g okra, sliced
100g bean sprouts
2 tablespoons fish sauce
1 tablespoon sugar
2 stalks taro stem or celery, sliced
3 spring onions, sliced
Fresh cilantro, rice paddy herb, and Thai basil
2 fresh red chilies, sliced
Instructions
1Dissolve tamarind paste in warm water, strain to remove seeds and fibers, and reserve the tangy liquid.
2Bring the tamarind water to a boil in a large pot, add tomatoes and pineapple, and simmer for five minutes until softened.
3Add fish sauce and sugar, adjust the balance of sour and sweet to taste, then gently add the catfish chunks.
4Cook the fish for five minutes without stirring to avoid breaking the pieces, then add okra and taro stem.
5Simmer for another five minutes until the okra is tender, then add bean sprouts and remove from heat immediately.
6Ladle into bowls, top with fresh herbs, spring onions, and sliced chilies, and serve with steamed jasmine rice.
Did You Know?
Canh chua is considered a cooling dish in Vietnamese culinary philosophy and is often served during the hot summer months. The tamarind sourness is believed to stimulate appetite in humid weather.