🇻🇳 Vietnamese

Catfish Canh Chua

Name: Catfish Canh Chua
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 2 Tomato; 1, diced Garlic; small handful Mint Leaves; 1/2 tsp White Pepper; 150 g Bean Sprouts; 3 cloves, minced Shallots; 3 tbsp Tamarind Paste; 1 litre Stock or Broth; 200 g Pineapple; 1 tbsp Neutral Oil; 500 g fillets Catfish

🇻🇳 Vietnamese

Sour-sweet-salty canh chua with catfish, pineapple and tamarind — Mekong delta in a bowl. Ready in 27 minutes including prep.

Prep 10 min Cook 17 min Serves 4 Easy

Ingredients

Saltto taste
Tomato2
Garlic1, diced
Mint Leavessmall handful
White Pepper1/2 tsp
Bean Sprouts150 g
Shallots3 cloves, minced
Tamarind Paste3 tbsp
Stock or Broth1 litre
Pineapple200 g
Neutral Oil1 tbsp
Catfish500 g fillets

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the shallots and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the catfish.
4
Simmer gently until the catfish is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with mint leaves and a grind of black pepper.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: The Vietnamese Soup Families Actually Eat at Home (Canh Chua Cá) · on YouTube