Canh Chua Ca
If you love sour soups like the Sinigang or Tom Yam then I suggest you try this delicious dish from Vietnam, the Canh Chua Ca. A dish indigenous to the Mekong Delta region of southern Vietnam where fish commonly cat fish is cooked in a tamarind, pineapple and tomato infused soup together with vegetables such as taro stems, okra, bean sprouts, coriander and scallions to name some.
I love this in every way, its delicate but pack some good flavours, the combination of sweet pineapples, sour tamarind and savoury fish sauce blends well together creating this wonderful soup full of flavours. It’s also tastes clean so it’s very pleasing to the palate, the freshness and sour ingredients masks any fishy smell or taste on any fish used. Like I mentioned above catfish is the common dish but I’ve seen several variations where fish head was also used but for today I will be using some milkfish from the Philippines because that fish goes really well in dishes like this, its fatty and meaty.
- 2 large milkfish, sliced (or any equivalent)
- 2 stalks taro stems (use celery as an alternative)
- 400 g pineapple chunks, reserve liquid
- 1 packet tamarind mix
- 2 large tomatoes, sliced into wedges
- 2 cups bean sprouts
- 2 stalks lemongrass, bruised
- 12 pcs okra, sliced
- 1 large red onion, chopped
- coriander, to garnish
- fish sauce
- In a pot add 1 litre of water, red onion, lemongrass, tomatoes and celery. Bring it to a boil.
- Add the pineapple, okra, milkfish and tamarind mix, Bring to a boil then cook for 10 - 15 minutes or until fish is cooked.
- Remove the lemongrass, add the bean sprouts then season with fish sauce then turn the heat off. Garnish with coriander then serve with freshly cooked jasmine rice.