canh chua

Vietnamese Hot and Sour  Soup with Tofu ( aka Canh Chua)- flavorful, warming and healing, this version is vegan and gluten-free! 

Vietnamese Hot And Sour Soup

½ onion- diced (1 cup)

vegetable or olive oil

garlic

Cups sliced mushrooms (shiitakes

Roma

tsp sugar

tsp kosher salt

½ tsp fresh cracked pepper

stock

soy sauce

oz firm tofu, cut into ¾ inch cubes

tamarind paste (or tamarind concentrate) or sub lime juice

¼ Cup chopped cilantro

chives

Vietnamese Hot and Sour Soup

In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 &#8211; 5 minutes. Turn heat to medium, add garlic, and mushrooms.

Saute until mushrooms are just tender, about 3-4 more minutes. Add tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.

Add stock and soy sauce (optional). Add tofu and tamarind paste ( or lime juice). Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.

Serve in a bowls with chopped cilantro and chives and chili flakes.

Tried it. Really good. I added fish sauce to it too.

Absolutely delicious and very easy, done it three or four times now in the las few weeks and about to do it again!  Thanks for the recipe.

This definitely looks delicious and I love soups!

I've used the base of this soup many times now, can I change up the vegetables a bit each time. I always add pineapple too! This is so delicious!

Delicious soup!  I added a dash of fish sauce which I think really enhanced the flavor and used about 2-3 tablespoons of sour tamarind pulp, which I made from boiling  the tamarind (after removing from pods)  and  straining.   I also feel like it needed a little more sugar.

Made this soup as the weather is getting colder.  I did not have taramind paste so I used lime juice.  I was hoping for a more tart/sour taste.  Will either add more lime juice or buy some tamarind paste.
MSO does not like tofu so I made it with shrimp instead.  Good soup.  Will make again in the future.

A sweet and sour soup made with pork, catfish, and a variety of traditional Vietnamese vegetables.

Vietnamese Sweet &amp; Sour Soup (Canh Chua)

½ lb pork

yellow onion

½ oz fresh tamarind

salt

pineapple (20 oz)

ginger (1 inch long)

catfish

oz elephant ear stem

tomatoes (quartered)

oz bean sprouts

sugar

oz rice paddy herb

Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water. This process cleans the pork. Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.

Add the onion and simmer for 1.5 hours. Make sure to check every 30 minutes for impurities. Scoop away any you see.

While the soup is simmering, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and let it simmer until the tamarind dissolves.You can help speed up the process by using the back of a spoon to crush the tamarind. Pour the tamarind through a fine mesh sieve into a small bowl. Set aside.

After simmering the soup for 1.5 hours, add the pineapple and ginger to the soup. Simmer for another 20 minutes.

Put the catfish in and simmer for another 10 minutes until it is cooked through.

Lastly, add the vegetables and tamarind from step 3. Bring the soup to a boil and serve with a side of white rice. Make sure to taste the soup for seasoning and add more salt if it tastes bland.

A classic Vietnamese home cooking dish of sweet and sour fish soup and elephant ear taro. Pair with other side dishes and steamed rice for a traditional Vietnamese family-style meal.

Vietnamese Sweet &amp; Sour Tamarind Fish Soup with Elephant Ear Taro (Canh Chua Ca Nau Bac Ha)

fish

water

vegetable oil

seedless tamarind pulp

tablespoon fish sauce

tablespoon chicken or mushroom stock powder

teaspoon fine sea salt

tomatoes tomatoes

Thai chili peppers (optional; slice thin)

Cook Fish

At a bottom of a medium-size non-stick pot, add vegetable oil and pan fry garlic until golden brown. Transfer garlic (leave oil) to a small bowl and set aside. To the pot with garlic oil, pan fry fish steaks until fragrant (10 seconds per side). Add 1 quart water to the pot bring it to a boil then reduce to a low simmer and cook for 15 minutes.

Prepare Tamarind Liquid

Place tamarind pulp into a small bowl and ladle in about a cup of hot water from the stock pot. Dissolve tamarind pulp by pushing on it with a small spoon. Sieve the pulp through a fine-mesh strainer. Discard pulp and transfer tamarind liquid into the pot.

Season the Broth

Season fish stock with fish sauce, chicken/mushroom stock powder, sea salt and sugar. The broth should be really bold in flavor at this point. It will mellow out once vegetables are added.

Add Vegetables

Add in elephant ear taro and tomatoes and immediately turn off heat. Residual heat will cook the vegetables.

Serve

When ready to serve, garnish with chopped cilantro, Thai basil or rice paddy herb, and fried garlic. Add sliced chili peppers for spiciness.

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Top 4 canh chua recipes from across the web

The most viewed canh chua recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed canh chua recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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