Sour soup ranked 3rd in the fish soup category.
The world-famous culinary magazine TasteAtlat has updated the list of the 100 best fish dishes in the world according to the ratings and votes of diners and culinary experts around the world. Accordingly, Vietnamese sour fish soup ranked 3rd in the category of fish soups, rated 4.5/5 stars.
Canh chua ca is used to refer to a variety of Vietnamese fish soups, characterized by a combination of sweet, spicy and sour flavors. In sour fish soups, the broth is often made from tamarind and combined with other ingredients such as pineapple, tomatoes, okra, bean sprouts or other vegetables.
Common ingredients to cook sour fish soup
Most sour fish soups are made from catfish. Other types of fish can also be used, such as carp, snakehead fish, eel, or salmon. These soups are often topped with stewed coriander for added flavor and are served with rice.
How to make standard sour fish soup
How to cook Northern style sour fish soup
Ingredient:
+ Fresh fish about 500gr – 1kg
+ 1 green pineapple
+ 3 tomatoes
+ 100gr bean sprouts
+ 5 okra
+ 3 tamarinds
+ Chili, onion, minced garlic, ginger, green onion, dill
+ Seasoning: cooking oil, salt, sugar, MSG, fish sauce
How to make sour fish soup
Step 1 prepare ingredients:
+ Clean the fish, cut into pieces and rub with a little salt, lemon or wash with white wine to reduce the fishy smell. Then, marinate the fish with a little fish sauce, MSG, minced garlic for about 10 minutes to absorb the spices, it will taste better when cooked.
+ Peel the ginger, wash it and chop it finely; Cut the chili in half, remove the seeds, wash it and chop it into small pieces. Pick off the wilted leaves of the onions and dill, wash it and chop it finely. Peel and chop the pineapple you bought. Soak the tamarind in hot water and mash it to get the juice. Wash the tomatoes and cut them into wedges. Wash the okra and cut it diagonally.
Step 2: Cook sour fish soup:
Add oil to the pan, heat it up, then add garlic and saute until fragrant, set aside in a bowl. Next, add fish and fry both sides until firm, then set aside in a bowl.
Add cooking oil to the pan and continue to saute the shallots, add half of the tomatoes and stir-fry first to create color, then add the pineapple. After about 3 minutes, add the right amount of water and tamarind juice to the pot and bring to a boil. When the warm water starts to bubble, add the fish and season with fish sauce, salt, and MSG. When the water boils, reduce the heat to let the fish cook and absorb the spices. Finally, add the stir-fried tomatoes and pineapple along with the remaining tomatoes and continue cooking. A few minutes later, add the okra and cook for 2 minutes, then add the bean sprouts, half a tablespoon of fish sauce, 1 teaspoon of seasoning powder to the pot and the green onions to complete.
After scooping the soup into a bowl, add a few slices of chili and enjoy with white rice or noodles, both are delicious.
Southern style sour fish soup
Ingredient
+ About 400g of catfish. You can also use snakehead fish or pineapple fish, which are tastier than puffer fish.
+ Taro
+ 2 tomatoes
+ 6-8 okra
+ Bean sprouts
+ 1/8 pineapple
+ Coriander and om vegetable
+ Seasoning: salt, MSG, sugar, 15ml good fish sauce
+ 15ml lemon or kumquat juice
How to prepare
- Wash the fish with salt then marinate with a little fish sauce for 15 minutes. The fish should be cut into slightly thicker pieces so that when cooked, it will be less broken and more delicious.
- Put oil in a pan and saute some garlic until golden brown, then add pineapple and 1/2 sliced tomato and stir-fry until soft, then add 1 liter of water and bring to a boil.
- Cook over medium heat, when the fish is about 60% cooked, add the taro stem (mint) first, then the okra and remaining tomatoes. Once everything is cooked, add the bean sprouts and herbs, the water boils, then turn off the heat and the dish is complete. Pour the salty fish sauce into a small bowl, cut the chili; take the fish out and put it on a plate, enjoy it hot, it's delicious.
With Southern sour soup, note that you do not fry onions because the onion smell will overpower the characteristic smell of herbs. You also do not need to fry the fish first, which will make the soup less clear because of the oil and the fish will not be as sweet as it is.
When adding salt to the pot of sour soup, be careful because salt also increases the sourness of the soup a bit. If the pot of soup is cooked with green vegetables (water spinach, jute...), add the sour spice when you are about to turn off the stove to keep the green color and prevent it from turning yellow.
Source: https://giadinh.suckhoedoisong.vn/mon-canh-dan-da-cua-viet-nam-lot-top-10-mon-an-lam-tu-ca-ngon-nhat-the-gioi-co-gi-dac-biet-va-cach-che-bien-17224062822302977.htm
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