Sour Fish Soup: Canh Chua Cá

The Vietnamese cuisine is a splendid array of flavors and textures, and one dish that beautifully encapsulates this is Canh Chua Cá. This traditional soup from the Mekong Delta region is a testament to the balance and harmony in Vietnamese cooking. The gentle sweetness of the fish melds with the tangy zest of tomatoes and pineapple, while the okra and taro stem add a delightful crunch. The aromatic presence of herbs like mint and cilantro elevates the dish to new heights.  The tamarind powder or lime juice gives the soup its characteristic sourness, a refreshing counterpoint to the sweetness of the pineapple and the savory depth of the fish sauce.

As the summer heat waves roll in, there's nothing quite like a refreshing and light meal to beat the heat. Enter the sour fish soup, a delightful concoction that brings together the best of seafood and tangy flavors to create a dish that's both satisfying and invigorating.

Starting with a base of rich shrimp or fish broth, this soup builds its complexity with the addition of tender fish fillets. The choice of catfish or cod offers a mild, sweet flavor that perfectly complements the zesty notes of the soup. The inclusion of frozen pineapple not only adds a tropical twist but also saves time for you.

The soup gains further depth with slices of fresh taro stem, providing a unique texture and earthiness, while frozen okra contributes a slight viscosity and heartiness to the broth. Tomatoes, cut into wedges, lend their juicy freshness, and beansprouts offer a delightful crunch, enhancing the soup's varied texture profile at the end.

Once the bean sprouts and herbs are stirred in, the soup is ready to serve. This sour fish soup is versatile enough to pair with boiled noodles for a heartier meal or with rice for a lighter option. It's a dish that promises to refresh and revitalize, making it the perfect centerpiece for a summer meal. So, let's roll up our sleeves and bring this delightful soup to our kitchens, shall we? 

Ingredient:

5 to 6 cups of shrimp or fish broth

½ lb. fish fillet, such as catfish, cod, or halibut

1 cup frozen pineapple

1 cup sliced fresh taro stem

1/2 cup frozen okra

2 tomatoes, cut into wedges

2 cups of beansprouts

Garnish with mint and cilantro

Season with:

2 tables sugar

2 tablespoons fish sauce

1 tsp. salt

1 tbsp tamarind powder or lime juice

Directions:

Cut fish into 3-inch pieces.

Put a medium pot on the stove, and add the broth to the pot. Boil and season to taste. Then add fish and all the vegetables accompanying this recipe such as tomatoes, taro stem, and okra, and boil again for about 5 to 7 minutes. At this point, you will have to season again because the vegetables will make the broth bland.

Drain and add bean sprouts and herbs.

Your delicious pot of sour fish soup for the hot summer is complete. You can eat it with boiled noodles or rice.

Fish soup stock ingredients:

2 white fish heads and bones

1 cup celery

1 white onion cut in half

A few slices of fresh ginger

10 cups water 

Fish sauce, salt, sugar to taste

Place all the ingredients in the pot. Bring to boil and skim froth that floats,

Turn the heat to medium and simmer for 30 minutes. Drain through a sieve. Keep the fish stock in the jar with lid and store in the refrigerator or freezer.