Canh Chua Cá Lóc Miền Tây (Mekong Delta Style Sour Fish Soup)
Món truyền thống · Vietnamese
A regional variation of Canh Chua Cá Lóc from the Mekong Delta, characterized by a richer broth and the inclusion of specific regional vegetables and aromatics like lotus root and bamboo shoots, offering a more complex flavor profile.
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 paste60g
- Lotus root100g
- Bamboo shoots (sliced)100g
- Pineapple1/4
- Tomatoes2
- Bean sprouts100g
- Shallots3
- Garlic4 cloves
- Chili peppers1-2
- Fish sauce4 tbsp
- Sugar2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water1.5 liters
- Vegetable oil2 tbsp
- Culantro (ngo gai)1 bunch
- Dill1/2 bunch
- Fried garlic2 tbsp
Các bước
- 1
Prepare tamarind broth by soaking paste in hot water and straining.
- 2
Cut fish into pieces, marinate with salt and pepper.
- 3
Peel and slice lotus root thinly. Prepare bamboo shoots, pineapple, tomatoes, and chili.
- 4
Sauté minced shallots, garlic, and chili in oil until fragrant.
- 5
Add fish pieces and sear lightly.
- 6
Add water, tamarind juice, lotus root, bamboo shoots, pineapple, tomatoes, fish sauce, sugar, salt, and pepper. Bring to a boil and simmer for 15-20 minutes until lotus root is tender.
- 7
Add bean sprouts and cook for 2 minutes.
- 8
Stir in chopped culantro and dill. Serve hot, garnished with fried garlic.
