Sour soup with fish or shrimp in tomato, pineapple, tamarind, okra, and taro stem broth |
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"Canh" is a Vietnamese traditional soup served together with rice and other dishes at the dinner table. It is made with shrimp, fish, meat or tofu with various vegetables.
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Ingredients:
- 4-5 slices cat fish steaks, red snapper or cod (or 1 pound shelled and deveined medium shrimp)
- 4-5 cups water
- 1/2 cup fresh , thinly sliced pineapple
- 3 Okras sliced
- 1/2 cup taro stem cut in 1-inch length
- 1 tablespoon of seedless tamarind pulp
- 2-3 roman tomatoes, quartered
- 3 tablespoons of fish sauce
- pinch of salt
- pinch ground pepper
- 1/2 tablespoon of sugar
- 1/2 cup chopped scallions
- 1/2 chopped coriander leaves
- 3 tablespoons of chopped green onions
- Chopped polygonum (optional)(1)
- Chopped rice paddy herb (optional)(1)
(1)You can buy these herbs at Vietnamese grocery stores.
Preparations:
- Season the fish with sugar, fish sauce, black pepper, salt, and chopped scallions.
- Bring to a boil in a large sauce pan 4 cups of water.
Add pineapple, okra, taro, tamarind pulp, and tomato slices. - Bring to a boil again, simmer for 2 minutes, add the marinated
fish. Boil for 3-4 minutes, skim the top and then add the bean sprouts.
To serve: - Ladle the soup and fish steaks in a large serving bowl, sprinkle the chopped green onions, coriander, polygonum and rice paddy herbs. Guests will serve the soup in individual bowls with a few spoons of cooked rice.
- You can also make this soup with shrimp. All you have to do is substitute fish with shrimp.
- Serves 12 peole
