Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Vietnam · Soup

Canh Chua (Vietnamese Hot and Sour Soup)

| Cuisine of Vietnam Canh chua is the Vietnamese "Hot & Sour" soup. It is closest to the Thai and the Cambodian tom yum soup, although it is more sweet and sour than its spicier counterparts. Each family has its own canh chua recipe and sometimes, members from the same family have their own.

Suits: Pescatarian. Allergens named in the ingredients: Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 whole catfish or other firm white fish
  • 2 scallions, green part reserved for garnish and white part crushed
  • 4 teaspoons nước mắm
  • 1 teaspoon salt
  • Freshly-ground black pepper
  • 1 quart (950 ml) water
  • 2 teaspoons salt
  • 2 tablespoons nước mắm
  • ½ cup (120g) sour bamboo
  • ¼ fresh pineapple, core removed, cut lengthwise and sliced
  • 2 tablespoons chopped fresh coriander
  • Green part of scallions, chopped

Method

  1. Marinate the fish for 15 minutes with the crushed scallions, black pepper, salt, and nước mắm.
  2. Bring water to the boil. Add the sour bamboo and pineapple slices. Boil for 5 minutes.
  3. Add marinated fish and continue to boil for a total of 10 minutes. While the fish is boiling, add Nước mắm, and salt.
  4. For serving, the soup can be garnished with coriander and the green part of scallions.