Vietnamese Canh Chua Ca Recipe
Vietnamese Canh Chua Ca is a classic Vietnamese soup that is is tangy, sour and spicy, packed with distinct and delicious flavors. This soup is often packed with brightly colored vegetables and is a great way to add a healthy, lighter dish to any meal. If you’re looking for a vegan friendly dish to wow your friends and family, Canh Chua Ca is it!
Ingredients:
- 1 lb fresh catfish fillets, cut into small pieces
- 2 tablespoons of vegetable or canola oil
- 1 can of tamarind concentrate
- 1/4 cup of fish sauce
- 3 cloves of garlic, minced
- 2 tablespoons of palm sugar or brown sugar
- 2 tablespoons of tomato paste
- 1-2 tablespoons of dried shrimp paste
- 1/4 cup of freshly chopped pineapple
- 1/4 cup of freshly chopped tomatoes
- 1/4 cup of freshly chopped okra
- 1/4 cup of freshly chopped bell peppers
- 2-3 cups of vegetable or chicken broth
Instructions:
- Heat the oil in a pot to medium-high heat.
- Add the catfish fillets and sear both sides for 3-4 minutes.
- Remove the fish and set aside on a plate.
- Reduce the heat to medium and add the tamarind concentrate, fish sauce, garlic, sugar, tomato paste, and shrimp paste to the pot. Stir and cook for 1-2 minutes.
- Add the pineapple, tomatoes, okra, bell peppers and the seared fish. Stir to combine.
- Pour in the broth and bring to a boil, then reduce the heat to low and simmer for 15-20 minutes.
- Adjust the seasonings to taste and serve warm with some steamed rice. Enjoy!
