Canh Chua Cá Lóc (Sour Fish Soup with Snakehead)
Món truyền thống · Vietnamese
A classic Vietnamese sour soup featuring tender snakehead fish, a medley of souring agents like tamarind and pineapple, and a vibrant mix of fresh herbs and vegetables. This dish is a perfect balance of sweet, sour, and savory flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Snakehead fish500g
- Tamarind paste50g
- Pineapple1/4
- Tomatoes2
- Okra100g
- Bean sprouts100g
- Shallots2
- Garlic3 cloves
- Chili peppers1-2
- Fish sauce3 tbsp
- Sugar2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water1.5 liters
- Vegetable oil2 tbsp
- Culantro (ngo gai)1 bunch
- Cilantro1 bunch
- Fried shallots2 tbsp
Các bước
- 1
Prepare the tamarind broth: Soak tamarind paste in hot water, then strain to get the juice.
- 2
Cut fish into bite-sized pieces, marinate with salt and pepper.
- 3
Chop shallots, garlic, and chili peppers. Cut pineapple into wedges, tomatoes into wedges, and okra into diagonal pieces.
- 4
Heat oil in a pot, sauté shallots, garlic, and chili until fragrant.
- 5
Add fish pieces and sear lightly on both sides.
- 6
Pour in water and bring to a boil. Add tamarind juice, pineapple, tomatoes, fish sauce, sugar, salt, and pepper. Simmer for 10-15 minutes.
- 7
Add okra and bean sprouts, cook for another 2-3 minutes until tender-crisp.
- 8
Stir in chopped culantro and cilantro. Serve hot, garnished with fried shallots.
