Name: Authentic Canh Chua Ca Loc Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Vietnam
Ingredients: 1 lb snakehead fish (Ca Loc), cleaned and cut into 2-inch thick steaks; 1 tablespoon tamarind pulp (or 3 tablespoons tamarind juice/concentrate); 1 cup pineapple, cut into small chunks or thin strips; 2 medium tomatoes, cut into wedges; 1 cup bean sprouts, rinsed; 1 stem of elephant ear stem (Rau Muong), cut into 2-inch pieces (optional); 1-2 stalks of green onions, chopped; 1/4 cup fresh cilantro (coriander), chopped; 3-4 sprigs of fresh dill, roughly chopped (optional but recommended); 2 tablespoons fish sauce; 1 teaspoon sugar; 1/2 teaspoon salt; 4 cups water or unsalted fish broth; 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 small shallot, minced; 1-2 Thai bird's eye chilies, sliced (optional, for garnish); 1/2 teaspoon black pepper

Canh Chua Ca Loc 🇻🇳 Vietnam

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

soup fish

Made with

Snakehead fish tamarind pineapple tomatoes

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