Canh Chua Cá Bớp Miền Tây (Mekong Delta Style Sour Fish Soup)
Món truyền thống · Vietnamese
A regional variation of Canh Chua Cá Bớp from the Mekong Delta, often featuring a richer broth and additional unique ingredients like lotus stems and bamboo shoots, emphasizing the region's abundant produce.
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
- Snakehead fish (Cá bớp)500g
- Tamarind paste50g
- Pineapple1/4 medium
- Tomatoes2 medium
- Lotus stems (tươi hoặc ngâm)100g
- Bamboo shoots (măng tươi hoặc đóng hộp)100g
- Bean sprouts100g
- Garlic3 cloves
- Shallots1 small
- Chili peppers1-2
- Fish sauce2 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Water1.5 liters
- Thai basilsmall bunch
- Culantro (ngò gai)small bunch
- Green onions2 stalks
Các bước
- 1
Prepare the fish: Cut snakehead fish into chunks. Marinate with salt and pepper.
- 2
Prepare vegetables: Soak and slice lotus stems. Slice bamboo shoots. Cut pineapple and tomatoes into wedges. Mince garlic and shallots. Slice chili peppers. Chop culantro and green onions. Pick Thai basil leaves.
- 3
Prepare sour broth: Soak tamarind in hot water, strain to get juice.
- 4
Sauté aromatics: Heat oil in a pot, sauté garlic and shallots until fragrant.
- 5
Add tomatoes, pineapple, lotus stems, and bamboo shoots: Stir-fry briefly.
- 6
Add water and tamarind: Pour in water and tamarind juice. Bring to a boil.
- 7
Season the broth: Add fish sauce, sugar, salt, and pepper to taste.
- 8
Cook fish and bean sprouts: Add fish pieces and cook until done. Add bean sprouts and cook for 1-2 minutes.
- 9
Finish and serve: Stir in chili peppers. Ladle into bowls. Garnish generously with Thai basil, culantro, and green onions.
