Cooked - Sour Fish Soup - Canh Chua Ca

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Sour Fish Soup - Canh Chua Ca

1.0

4 lbs catfish (cut into 2” thick steaks)

16 oz pineapple chunks (canned with syrup)

4x 14 oz chicken broth (can)

56 oz water

2 tbsp Tom Yum paste

2 tbsp tamarind powder

5 tbsp sugar

1 tsp MSG

4 tbsp fish sauce

1 tbsp chicken powder

0.75 lb elephant ear (‘Bac Ha’ in Vietnamese, cleaned, sliced into bite-size)

16 oz beansprouts (cleaned)

3 whole tomatoes (cleaned, sliced into quarters)

1.25 lb king oyster mushrooms (cleaned, sliced into bite-size)

0.15 rice patty herbs (“Ngo Om” in Vietnamese, cleaned, sliced thin)

0.5 okra (cleaned, halved)

1 whole bulb garlic (minced)

½ cup oil

Alternative: https://www.vickypham.com/blog/vietnamese-sour-catfish-soup-canh-chua

In a 6 qt pot, add your chicken broth, water, pineapple chunks (with syrup), and tom yum paste. Bring it to a boil (with the lid on).
Once the broth boils, add the seasonings: tamarind powder, sugar, MSG, fish sauce, chicken powder. Allow it to bring to boil again.
Add your catfish steaks and allow them to cook for 15 minutes or until fully cooked. Remove from broth.
Add the fresh vegetables (elephant ear, beansprouts, tomato, king oyster mushroom, rice patty herb, okra). The vegetables only take 3-4 minutes to cook.
Right before serving, top with 1 tsp of garlic oil.
To prepare the garlic oil: In a small pan or pot, add your oil and turn on the heat to medium-high. Add your garlic directly. Turn off the heat once the garlic shows slight golden color on the edges.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇻🇳Vietnamese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 101 weeks ago

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