Canh Chua Cá Bớp (Vietnamese Sour Fish Soup with Snakehead Fish)
Món truyền thống · Vietnamese
A classic and beloved Vietnamese sour soup featuring tender snakehead fish, a vibrant broth infused with tamarind, pineapple, tomatoes, and bean sprouts, finished with fresh herbs.
Đánh giá công thức này
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Nguyên liệu
- Snakehead fish (Cá bớp)500g
- Tamarind paste50g
- Pineapple1/4 medium
- Tomatoes2 medium
- Bean sprouts100g
- Okra100g
- Garlic3 cloves
- Shallots1 small
- Chili peppers1-2
- Fish sauce2 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Water1.5 liters
- Cilantrosmall bunch
- Green onions2 stalks
- Fried shallots (optional garnish)1 tbsp
Các bước
- 1
Prepare the fish: Cut the snakehead fish into bite-sized pieces. Marinate with a pinch of salt and black pepper.
- 2
Prepare the sour broth base: Soak tamarind paste in hot water, then strain to get the juice. Cut pineapple into wedges. Cut tomatoes into wedges. Slice okra diagonally. Mince garlic and shallots. Slice chili peppers.
- 3
Sauté aromatics: Heat a little oil in a pot. Sauté minced garlic and shallots until fragrant.
- 4
Add tomatoes and pineapple: Add tomato wedges and pineapple to the pot and stir-fry briefly.
- 5
Add water and tamarind: Pour in 1.5 liters of water and the strained tamarind juice. Bring to a boil.
- 6
Season the broth: Add fish sauce, sugar, salt, and black pepper to taste. Adjust seasoning to achieve a balance of sour, sweet, and savory.
- 7
Cook the fish and vegetables: Gently add the fish pieces to the boiling broth. Cook for about 5-7 minutes, or until the fish is cooked through. Add okra and bean sprouts, and cook for another 2-3 minutes until tender-crisp.
- 8
Finish and serve: Stir in sliced chili peppers. Ladle the soup into bowls. Garnish with chopped cilantro, green onions, and optional fried shallots.
