Canh Chua Lá Giang (Traditional Sour Soup with Giang Leaves)
Món truyền thống · Vietnamese
A classic Vietnamese sour soup featuring the unique tangy flavor of lá giang (giang leaves), balanced with savory broth, tender fish or shrimp, and aromatic herbs. This traditional version emphasizes the fresh, bright taste of the key ingredients.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Catfish or Snakehead fish fillets400g
- Lá Giang (Giang leaves)100g
- Pineapple1/4 medium
- Tomatoes2 medium
- Bean sprouts100g
- Tamarind paste2 tbsp
- Garlic3 cloves
- Shallots1 small
- Fish sauce2 tbsp
- Sugar1 tbsp
- Vegetable oil2 tbsp
- Water1.5 liters
- Saltto taste
- Black pepperto taste
- Fresh cilantrofor garnish
- Sliced chili peppersfor garnish
Các bước
- 1
Prepare the broth base: Soak tamarind paste in hot water, then strain to get the juice. Sauté minced garlic and shallots in oil until fragrant. Add tomatoes and cook until softened. Pour in water and tamarind juice. Bring to a boil.
- 2
Season the broth: Add fish sauce, sugar, salt, and pepper to taste. Adjust sourness and sweetness as desired.
- 3
Add main ingredients: Gently add fish pieces and cook until just done. Add pineapple chunks and cook for another 2-3 minutes.
- 4
Add lá giang and bean sprouts: Stir in the lá giang leaves and bean sprouts. Cook for about 1 minute until the leaves are wilted and sprouts are slightly tender.
- 5
Serve: Ladle the soup into bowls. Garnish with fresh cilantro and sliced chili peppers.
