Canh Cá Nấu Măng Chua (Vietnamese Sour Fish Soup with Bamboo Shoots)
Món truyền thống · Vietnamese
A classic and comforting Vietnamese sour fish soup, featuring tender fish, tangy pickled bamboo shoots, and aromatic herbs. This dish is a staple in Vietnamese home cooking, known for its refreshing and slightly sour broth.
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
- White fish fillets (e.g., snakehead, tilapia, catfish)500g
- Pickled bamboo shoots (măng chua)200g
- Tomatoes2 medium
- Pineapple1/4 medium
- Shallots2 cloves
- Garlic2 cloves
- Fish sauce3 tbsp
- Saltto taste
- Black pepperto taste
- Water1.5 liters
- Vegetable oil2 tbsp
- Fresh dill1 bunch
- Scallions2 stalks
- Chili (optional)1
- Rice vinegar (optional, for extra sourness)1 tbsp
Các bước
- 1
Prepare the fish: Cut the fish fillets into bite-sized pieces. Marinate with 1 tbsp fish sauce, salt, and pepper.
- 2
Prepare the aromatics: Finely chop shallots and garlic. Cut tomatoes into wedges. Cut pineapple into bite-sized pieces.
- 3
Sauté aromatics: Heat vegetable oil in a pot over medium heat. Sauté chopped shallots and garlic until fragrant.
- 4
Add tomatoes and pineapple: Add tomatoes and pineapple to the pot and cook for a few minutes until softened.
- 5
Add broth and bamboo shoots: Pour in water and bring to a boil. Add the pickled bamboo shoots and cook for about 10-15 minutes until tender.
- 6
Cook the fish: Gently add the marinated fish pieces to the boiling soup. Cook for 3-5 minutes, or until the fish is cooked through and opaque. Skim off any scum that rises to the surface.
- 7
Season the soup: Stir in the remaining fish sauce, salt, pepper, and rice vinegar (if using). Taste and adjust seasoning as needed.
- 8
Add herbs: Stir in chopped dill and scallions just before serving.
- 9
Serve hot: Ladle the soup into bowls and garnish with fresh dill sprigs and chili slices if desired.
