Best 3 Canh Chua Ca Hot Sour Fish Soup W Pineapple Recipes
**Canh chua ca (Vietnamese hot and sour fish soup with pineapple): A Culinary Symphony of Flavors**
Canh chua ca, a crown jewel of Vietnamese cuisine, tantalizes taste buds with its harmonious blend of sweet, sour, and savory flavors. This delectable soup, often referred to as hot and sour fish soup, is a symphony of textures and aromas, featuring succulent fish, tangy pineapple, refreshing tomatoes, and a medley of aromatic herbs. This recipe article presents two variations of canh chua ca – one with catfish and the other with salmon – each offering a unique flavor profile. Both recipes are detailed and easy-to-follow, guiding home cooks through the process of creating this vibrant and flavorful Vietnamese soup.
CANH CHUA CA - HOT SOUR FISH SOUP W/ PINEAPPLE
Another recipe from the In-Laws. This is a wonderful soup that is a common meal for my mother-in-law to make. It is so delicious I just had to have the recipe! My mother-in-law used catfish fillets, skin and all, I prefer to use the pre-diced chunks. Galangal is also known as Siamese Ginger. It can be found fresh, frozen, or dried at asian markets.
Provided by Kiersten Phae
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the midsection of the lemongrass into 1-2 inch pieces and smash them to release the aromatics.
- Heat the oil in a large sauce pan over medium-high heat.
- add the garlic, onion, lemongrass and galangal.
- saute 2-3 minutes or until the onion is soft but not brown.
- Add the pineapple, bamboo shoots, and mushrooms.
- cook while stirring for about 1 minute.
- Add the chicken (or fish) stock and turn the heat to high.
- Once it's boiling, add the tamarind, fish sauce, sugar, and salt.
- Stir well. Adjust seasonings to taste.
- Add the catfish and boil gentle for about 5 minutes, until the fish is opaque.
- Add the bean sprouts, mint, and green onion to the individual bowls.
- Ladle soup on top.
- Garnish with Cilantro and Serrano Chiles.
VIETNAMESE SOUR SOUP (CANH CHUA)
Canh Chua is an iconic Vietnamese Sour Soup, loved for its broth that's sweetened by pineapple and garnished with fresh herbs!
Provided by Jeannette
Categories Dinner Lunch Main Course Side Dish Soup
Time 45m
Number Of Ingredients 17
Steps:
- Heat up a pot of water and bring it to a boil.
- Meanwhile, add 3 tbsp oil to a saucepan and brown the garlic on low heat for 5 minutes or until golden. Set aside for later.
- With the water boiling, season it with the tamarind powder, chicken bouillon powder, sugar and fish sauce. Bring the heat to a simmer as you prepare the fresh ingredients.
- Chop the pineapple into 4cm (1.6") long chunks.
- Cut the elephant ear plants into 4cm (1.6") long segments by slicing diagonally.
- Cut the okra in half using a diagonal slice.
- Cut the tomatoes into thick wedges.
- Finely chop the rice paddy herb and sawtooth coriander.
- Heat up a wok on high heat and add 4 tbsp oil in. Lower the heat to medium and brown the garlic for 30 seconds.
- Turn the heat back to high and add the fish steaks in to sear on both sides for 3 minutes each side.
- Bring the pot of seasoned water back to a boil and pour the fish and garlic in.
- Add the pineapple, elephant ear plant, okra, tomatoes and browned garlic to simmer for 10 minutes.
- Serve as is garnished with fried garlic, rice paddy herb and sawtooth coriander. Pour a small dish of fish sauce to use as a dip!
Nutrition Facts : Calories 566 kcal, Carbohydrate 20 g, Protein 103 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 250 mg, Sodium 2015 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
CANH CHUA CA (SWEET AND SOUR FISH SOUP)
Make and share this Canh Chua Ca (Sweet and Sour Fish Soup) recipe from Food.com.
Provided by Recipe Junkie
Categories Vietnamese
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Steep tamarind paste in cold water from allowance and strain into pot.
- Or if using lime juice, add it to the water or fish stock.
- Combine liquid, sugar, tomatoes, celery and fish sauce, and simmer for 15 minutes.
- Add fish, bean sprouts and chilies and simmer for 3 minutes.
- Serve in individual soup bowls and garnish with plenty of mint, sweet basil or coriander, or all three.
- Serve with a side dip of Vietnamese Fish Sauce (nuoc cham).
Nutrition Facts : Calories 83.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 21.3, Sodium 280.9, Carbohydrate 10.1, Fiber 1.3, Sugar 8.8, Protein 10.1
Tips:
- Select the Right Fish: Choose a firm-fleshed fish that will hold up well in the hot and sour broth, such as catfish, tilapia, or salmon.
- Use Fresh Ingredients: Fresh pineapple, tomatoes, and herbs will give your canh chua the best flavor. If you can, buy them from a local market or grow your own.
- Don't Overcook the Fish: The fish should be cooked through but still tender. Overcooked fish will be tough and dry.
- Adjust the Spice Level: Canh chua is traditionally a spicy soup, but you can adjust the amount of chili peppers to your liking. If you don't like spicy food, you can omit the chili peppers altogether.
- Serve with Rice or Noodles: Canh chua is typically served with rice or noodles. The rice or noodles will help to soak up the delicious broth.
Conclusion:
Canh chua ca is a delicious and refreshing soup that is perfect for a hot summer day. It is also a relatively easy soup to make, so it is a great option for busy weeknights. With its combination of sweet, sour, and spicy flavors, canh chua ca is sure to please everyone at your table. So next time you are looking for a new and exciting soup to try, give canh chua ca a try. You won't be disappointed!
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