🇻🇳 Vietnamese

Lotus Root Canh Chua

Name: Lotus Root Canh Chua
Prep time: 10 min
Cook time: 20 min
Total time: 30 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; 300 g Lotus Root

🇻🇳 Vietnamese

Sour-sweet-salty canh chua with lotus root, pineapple and tamarind — Mekong delta in a bowl. 30 minutes of mostly hands-off cooking.

Prep 10 min Cook 20 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
Lotus Root300 g

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 lotus root.
4
Simmer gently until the lotus root 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

For deeper flavour, toast the white pepper in the oil before adding anything wet.

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Watch how it's made

Video: How to Make Vietnamese Sweet and Sour Fish Soup - Canh Chua Ca · on YouTube