Canh Chua Cá Lóc Lá Giang (Sour Catfish Soup with Giang Leaves - Mekong Delta Style)
Món truyền thống · Vietnamese
A regional variation of Canh Chua Lá Giang popular in the Mekong Delta, often featuring snakehead fish (cá lóc) and additional vegetables like okra and bamboo shoots, offering a richer, more complex flavor profile while maintaining the signature sourness.
Đánh giá công thức này
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Nguyên liệu
- Snakehead fish (Cá Lóc) fillets400g
- Lá Giang (Giang leaves)100g
- Okra150g
- Bamboo shoots, sliced100g
- Tomatoes2 medium
- Tamarind paste2 tbsp
- Garlic3 cloves
- Shallots1 small
- Fish sauce2 tbsp
- Sugar1 tbsp
- Vegetable oil2 tbsp
- Water1.5 liters
- Saltto taste
- Black pepperto taste
- Fresh dillfor garnish
- Sliced bird's eye chiliesfor garnish
Các bước
- 1
Prepare the broth base: Sauté minced garlic and shallots in oil. Add tomatoes and cook until softened. Add water and tamarind juice. Bring to a boil.
- 2
Season the broth with fish sauce, sugar, salt, and pepper.
- 3
Add snakehead fish pieces, bamboo shoots, and okra. Cook until fish is done and okra is tender-crisp (about 5-7 minutes).
- 4
Stir in the lá giang leaves. Cook for about 1 minute until wilted.
- 5
Serve hot in bowls, garnished with fresh dill and sliced chilies.
