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    You are in: Home / Recipes / Canh Chua Ca (Sweet and Sour Fish Soup) Recipe
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    Canh Chua Ca (Sweet and Sour Fish Soup)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Recipe Junkie's Note:

    From the book, A Little Vietnamese Cookbook.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on September 02, 2012


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2007


      This is good for your body

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Canh Chua Ca (Sweet and Sour Fish Soup)

    Serving Size: 1 (313 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 83.2
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.1 g
    Cholesterol 21.3 mg
    Sodium 280.9 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 1.2 g
    Sugars 8.7 g
    Protein 10.1 g

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