Рецепт Canh Chua Ca
If you love sour soups like the Sinigang or Tom Yam then I suggest you try this delicious dish from Vietnam, the Canh Chua Ca. A dish indigenous to the Mekong Delta region of southern Vietnam where fish commonly cat fish is cooked in a tamarind, pineapple and tomato infused soup together with vegetables such as taro stems, okra, bean sprouts, coriander and scallions to name some.
Canh Chua Ca
2 large milkfish, sliced (or any equivalent) 2 stalks taro stems (use celery as an alternative) 400 g pineapple chunks, reserve liquid 1 packet tamarind mix
2 large tomatoes, sliced into wedges 2 cups bean sprouts 2 stalks lemongrass, bruised 12 pcs okra, sliced 1 large red onion, chopped coriander, to garnish fish sauce
In a pot add 1 litre of water, red onion, lemongrass, tomatoes and celery. Bring it to a boil. Add the pineapple, okra, milkfish and tamarind mix, Bring to a boil then cook for 10 - 15 minutes or until fish is cooked. Remove the lemongrass, add the bean sprouts then season with fish sauce then turn the heat off. Garnish with coriander then serve with freshly cooked jasmine rice. 3.2.2925
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