How To Make Canh Chua
Canh chua is a Vietnamese sweet and sour soup that features a unique combination of ingredients like pineapple, catfish, and pork.
Ingredients
- 1½ lb pork
- 1 yellow onion
- 1½ oz fresh tamarind
- 1 tsp salt
- 20 oz pineapple, (1 can)
- 1 ginger, 1 inch long
- 1½ lb catfish, cut into 1 inch pieces
- 10 oz elephant ear stem, cut into chunks
- 3 tomatoes, quartered
- 12 oz bean sprouts
- 1 tsp granulated sugar
- 1 oz rice paddy herb
Instructions
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Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water.
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Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
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Add the onion and simmer for 1½ hours. Make sure to check every 30 minutes for impurities. Scoop away any.
- While the soup is simmering, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and let it simmer until the tamarind dissolves.
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Speed up the process by using the back of a spoon to crush the tamarind. Pour the tamarind through a fine mesh sieve into a small bowl. Set aside.
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After simmering the soup for 1½ hours, add the pineapple to the soup. Simmer for another 20 minutes.
- Put the catfish in and simmer for another 10 minutes until it is cooked through.
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Lastly, add the vegetables and tamarind mix. Bring the soup to a boil and serve with a side of white rice. Season with salt to taste, as needed.
Nutrition
- Sugar: 29g
- :
- Calcium: 103mg
- Calories: 769kcal
- Carbohydrates: 39g
- Cholesterol: 221mg
- Fat: 41g
- Fiber: 6g
- Iron: 4mg
- Monounsaturated Fat: 18g
- Polyunsaturated Fat: 5g
- Potassium: 1726mg
- Protein: 62g
- Saturated Fat: 15g
- Sodium: 766mg
- Vitamin A: 974IU
- Vitamin C: 100mg
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