Canh Chua Ca (Sweet and Sour Fish Soup)

READY IN: 30mins
Recipe by Recipe Junkie

From the book, A Little Vietnamese Cookbook.

Top Review by jrbkkatl

Good recipe in a pinch that captures the essential sweet/sour taste. For true canh chua you must not leave out : ngo om (herb), okra, and bac ha ( taro stem or elephant ear stem). Celery is not quite the right flavour. Asian markets in large urban areas have these ingredients. Always serve with steamed rice on the side.

Ingredients Nutrition

Directions

  1. Steep tamarind paste in cold water from allowance and strain into pot.
  2. Or if using lime juice, add it to the water or fish stock.
  3. Combine liquid, sugar, tomatoes, celery and fish sauce, and simmer for 15 minutes.
  4. Add fish, bean sprouts and chilies and simmer for 3 minutes.
  5. Serve in individual soup bowls and garnish with plenty of mint, sweet basil or coriander, or all three.
  6. Serve with a side dip of Vietnamese Fish Sauce (nuoc cham).

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