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Name: Authentic Canh Chua Ca Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Vietnam
Ingredients: 1 lb (450g) snakehead fish or catfish, cleaned and cut into 2-inch pieces; 1 large tamarind pulp (about 3-4 tablespoons), or 2 tablespoons tamarind paste/concentrate; 1/2 medium pineapple, peeled, cored, and cut into chunks or wedges; 2 medium tomatoes, cut into wedges; 4-5 cups water or fish stock; 1/2 cup bean sprouts, rinsed; 1 bunch Chinese celery (ngò gai), stems and leaves, chopped; 1 bunch culantro (ngò om), leaves only, chopped; 2-3 tablespoons fish sauce; 1 tablespoon sugar (optional, to balance acidity); 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1 small shallot, thinly sliced; 2 green onions, sliced (for garnish)

Canh Chua Ca

🇻🇳 Vietnam

Southern

Vietnamese sour fish soup with tamarind, pineapple, and tomatoes.

soup

sour

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