Canh cá chua is a simple, yet flavorful Vietnamese dish that is perfect for a hearty family meal. The subtle sourness and mild sweetness from the fish and vegetables make this soup a delightful treat. Here is a detailed guide on how to prepare a delicious pot of canh cá chua.
Ingredients for Canh Cá Chua
Fresh fish (snakehead, catfish, or basa): 500g
Tomatoes: 2
Ridged gourd (đọc mùng): 1-2
Pineapple: 1/4
Sour fruit (me): 1-2, or 1 tablespoon of tamarind paste
Herbs: ngò gai, rau om
Seasonings: salt, sugar, fish sauce, pepper, chili
Shallots: 2
Cooking oil: 2 tablespoons
Water: 1 liter
Cooking Instructions for Canh Cá Chua
Step 1: Prepare the Ingredients
Clean the fish: Scale and gut the fish, removing any black membrane inside to get rid of the fishy odor. Rinse thoroughly, cut into bite-sized pieces, and marinate with 1 teaspoon of salt and 1/2 teaspoon of pepper for 15 minutes.
Vegetable Preparation
Tomatoes: Wash and cut into wedges.
Ridged gourd: Peel, cut into 4-5 cm pieces, and soak in brine to maintain crispness.
Pineapple: Peel, remove the eyes, and slice thinly.
Herbs: Wash, pat dry, and chop finely.
Prepare tamarind water: If using fresh sour fruit, soak the fruit in 100ml of hot water, mash, and strain to obtain the juice, discarding the seeds.
Step 2: Cook the Soup
Sauté shallots: In a pot, heat 2 tablespoons of cooking oil and fry the minced shallots until fragrant.
Sauté tomatoes and pineapple: Add the tomatoes and pineapple, along with 1/2 teaspoon of salt, to enhance the red color. Sauté until the tomatoes soften.
Prepare the broth: Pour in 1 liter of water and tamarind water, bringing it to a boil. Season with 1 tablespoon of fish sauce and 1 teaspoon of sugar to balance the sourness.
Cook the fish: One of the secrets to cooking tasty canh cá is to add the fish to boiling water and simmer over medium heat for 7-10 minutes until cooked. Avoid stirring vigorously to prevent the fish from breaking apart. Additionally, boiling the water eliminates any fishy odor.
Add ridged gourd: Put in the ridged gourd and cook for another 2-3 minutes until slightly tender. Adjust seasoning to taste.
Step 3: Finalize and Serve
Turn off the heat, and sprinkle the herbs and a pinch of pepper on top.
Ladle the soup into bowls and serve hot with steamed rice, accompanied by a dipping sauce of fish sauce and chili.
Tips for a Delicious Canh Cá Chua
Choose fresh fish with clear eyes and red gills for a sweeter soup.
Substitute ridged gourd with water spinach, mint, or pickled vegetables according to your preference.
For a spicier kick, add 1-2 slices of fresh chili during seasoning.
We hope you enjoy preparing this hearty canh cá chua for your loved ones!
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