Canh Chua Recipe

Name: Canh Chua Recipe
Yield: 1
Cuisine: Vietnamese

Recipe By Slurrp

It is a sweet and sour soup with tamarind broth and lime and lemongrass. It is traditionally prepared with fish from the delta with sweet pineapple, various vegetables (tomatoes, and bean sprouts) in a sour-in taste tamarind broth and garnished with aromatic herbs.

4.6

26 Rating - Rate

Non Vegdiet

ingredients serve

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Ingredients For Canh Chua Recipe

4 catfish steaks
As required salt, pepper, chili powder, and chicken stock
2 tablespoon vegetable oil
2 tablespoon garlic, minced
1 small tomato, diced
1.5 liter Water
2 tablespoon tamarind pulp + 250ml water
4 tablespoon Sugar
4 tablespoon fish sauce
0.25 pineapple, thinly sliced
1 medium tomatoes, cut into wedges
6 lady
s fingers , thinly sliced on the diagonal
1 elephant ear stem, thinly sliced on the diagonal
50 gram Beansprouts
1 bunch rice paddy herbs, chopped
1 sprig sawtooth herb, chopped
2 spring onions, chopped
As required salt, sugar, chicken stock, fish sauce
red chili pepper, sliced

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Directions : Canh Chua Recipe

STEP 1.Lightly season the catfish steaks with salt, pepper, chicken broth, and flavoring. Gently rub the seasonings on each side of the fish steaks.

STEP 2.In a soup pot, add edible fat and fry the minced garlic until golden brown. Then transfer to alittle bowl. This cooked garlic is wont to garnish the soup later. Keep a number of the garlic oil within the pot, add the diced tomato, and saute for one minute. This helps to form a pleasant color for the broth (this step is optional). Then add water and produce it to a boil.

STEP 3.In a separate tiny pan, cook the tamarind pulp with one cup of water for two minutes. Use a spatula or a spoon to interrupt up the tamarind chunks. Then pour this liquid into the higher than soup pot through a sieve.

STEP 4.Use a spoon to press and force the maximum amount of tamarind through the sieve as potential. Scape the tamarind at very cheap of the sieve into the soup. Discard the fibrous leftovers.

STEP 5.Add sugar and fish sauce to the soup. Then add the fish steaks and cook on medium-high for 5-7 minutes or till the fish is broiled through. Then take away the fish from the soup.

STEP 6.Add tomatoes, pineapple, okra, aroid stem, and cook for 1-2 minutes. Then add beansprouts. Change the broth to your style with salt, fish sauce, and chicken broth. (for your reference, i add a pair of tsp salt and one tsp chicken stock).

STEP 7.Just a second before serving, heat up the soup, come the fish to the pot, and add the sliced herbs. Save for garnish. Transfer the soup to an oversized serving bowl, garnish with cooked garlic and red chili pepper.

Nutrition
value

2139

calories per serving

64 g Fat85 g Protein296 g Carbs27 g FiberOther

Current Totals

64 g Fat
85 g Protein
296 g Carbs
27 g Fiber

MacroNutrients

Carbs
296 g
Protein
85 g
Fiber
27 g

Fats

Fat
64 g

Vitamins & Minerals

Calcium
386 mg
Iron
22 mg
Vitamin A
3516 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
18 mg
Vitamin B6
1 mg
Vitamin B9
380 mcg
Vitamin B12
7 mcg
Vitamin C
203 mg
Vitamin E
8 mg
Copper
2 mcg
Magnesium
390 mg
Manganese
4 mg
Phosphorus
1374 mg
Selenium
35 mcg
Zinc
6 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.