Canh Chua

Ingredients - Serves 4

• Chili peppers - Optional, for spice
• Fresh herbs (cilantro, mint, basil) - For garnish
• Water - 4 cups
• Salt - To taste
• Sugar - 1 tablespoon
• Fish sauce - 3 tablespoons
• Tamarind pulp - 2 tablespoons
• Bean sprouts - 1 cup
• Okra - 1 cup, sliced
• Tomatoes - 2 medium, sliced
• Pineapple - 1 cup, sliced
• Fish fillets - 500g

Let's Get Started

1. In a pot, bring the water to a boil.
2. Add the tamarind pulp and simmer for 5 minutes to extract the flavor.
3. Strain the tamarind broth to remove any pulp or seeds.
4. Return the tamarind broth to the pot and bring it back to a boil.
5. Add the fish fillets and cook until they are opaque and cooked through, about 5-7 minutes.
6. Remove the fish fillets from the pot and set them aside.
7. Add the pineapple, tomatoes, okra, and bean sprouts to the pot.
8. Simmer for 10 minutes, or until the vegetables are tender.
9. Add the fish sauce, sugar, and salt to taste.
10. Return the fish fillets to the pot and simmer for another 2-3 minutes to heat through.
11. Serve the Canh Chua hot, garnished with fresh herbs and chili peppers if desired.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 8g
• Carbs: 20g
• Protein: 20g
• Sodium: 800mg
• Sugar: 5g