Canh Cá Nấu Măng Chua Miền Tây (Mekong Delta Style Sour Fish Soup)
85% chuẩn vị · Vietnamese
A regional variation of the sour fish soup from the Mekong Delta, often incorporating a wider array of fresh herbs and sometimes a touch of sweetness from ingredients like young coconut water or a hint of tamarind for a more complex sourness.
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
- Firm white fish fillets (e.g., catfish, tilapia)500g
- Pickled bamboo shoots (măng chua)200g
- Tomatoes2 medium
- Pineapple1/4 medium
- Shallots3 cloves
- Garlic2 cloves
- Fish sauce3 tbsp
- Saltto taste
- Black pepperto taste
- Water1.5 liters
- Vegetable oil2 tbsp
- Fresh dill1/2 bunch
- Culantro (ngò gai)1/2 bunch
- Mint leavessmall handful
- Tamarind paste (optional, for extra sourness)1 tsp
- Chili (optional)1
Các bước
- 1
Cut fish into bite-sized pieces. Marinate with 1 tbsp fish sauce, salt, and pepper.
- 2
Prepare aromatics and vegetables: Finely chop shallots and garlic. Cut tomatoes into wedges. Cut pineapple into bite-sized pieces. Roughly chop culantro and dill. Pick mint leaves.
- 3
Heat oil in a pot over medium heat. Sauté shallots and garlic until fragrant.
- 4
Add tomatoes and pineapple. Cook for a few minutes until softened.
- 5
Add water and pickled bamboo shoots. Bring to a boil. If using tamarind paste, dissolve it in a little hot water and add to the pot. Simmer for 10-15 minutes.
- 6
Gently add the marinated fish to the boiling soup. Cook for 3-5 minutes until fish is cooked through. Skim off any scum.
- 7
Stir in the remaining fish sauce, salt, pepper. Taste and adjust seasoning.
- 8
Add chopped dill, culantro, and mint leaves just before serving. Stir gently.
- 9
Serve hot in bowls, garnished with chili slices if desired.
