Vietnamese Sour Fish Soup

Canh chua

Ingredients13

• catfish fillets500 g
• tamarind pulp40 g
• pineapple200 g
• ripe tomatoes2
• okra100 g
• bean sprouts150 g
• elephant ear stems100 g
• fish sauce3 tbsp
• sugar1 tbsp
• garlic3 cloves
• Thai chilies2
• rice paddy herb1 small bunch
• water1.2 L

Method

1. Soak the tamarind pulp in 150 ml warm water, then strain out the seeds and fibers to make tamarind liquid.
2. Cut the pineapple, tomatoes, okra, and elephant ear stems into bite-size pieces. Slice the garlic and chilies.
3. Bring the water to a boil, add the catfish, and simmer gently until just cooked. Lift the fish out and set aside.
4. Add the tamarind liquid, pineapple, and elephant ear stems to the pot and simmer for about 5 minutes.
5. Add the tomatoes, okra, fish sauce, and sugar. Return the fish to the pot and simmer briefly until the vegetables are tender.
6. Turn off the heat, stir in the bean sprouts, garlic, and chilies, and let them wilt in the residual heat.
7. Ladle into bowls and top with rice paddy herb. Serve hot with steamed rice.