Vietnamse Canh Chua (Sour Soup)

Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam. It is typically made with fish from the Mekong River, pineapple, tomatoes (and sometimes also other vegetables such as okra or bạc hà), and bean sprouts, in a tamarind-flavored broth. It is garnished with the lemony-scented herb ngò ôm (Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs, according to the specific variety of canh chua; these other herbs may include ngò gai (long coriander), and rau quế (Thai basil),rau ôm....The sour taste of the soup comes from tamarind, which is mixed with a small amount of hot water; the mixture is then stirred for a few moments to release all the essence, and the liquid (minus the tamarind seeds and other solids, which are discarded) is then added to the soup.When made in style of a hot pot, canh chua is called lẩu canh chua.The dish is similar to the Cambodian dish samlar machu.
Ingredients:

-1lb Fish/shrimps

-1 stalk Bạc Hà/dọc mùng(taro stem): Peel ,slice into thin pieces

-1/2lb bean sprouts

-1 stalk celery : Slice into thin pieces

-1/2 pineapple :Slice into bite size pieces

-1 medium tomato :cut into 4-6 wedges

-1/3 lb okra : Cut into half or into slices

-sour tamarind:soak in hot water (about 100g tamarind in 1 cup of water) , strain, use the “tamarind juice” to flavor the soup

-fish sauce

-sugar

-salt

-chilli(optional)

-basil/ngò gai (saw tooth herb) and ngò om (rice patty herb) :Chop

-fried shallots

Method:
Bring the water to boil. add fish/shrimp then add tamarind juice ( the sour will prevent fish from fishy smell). when the fish is cooked add in the veggies bring the soup back to a boil.turn off the flame add sugar,salt,fish sauce,(MsG) test the soup ( it should be sweet,sour,salty the same) .Garnish with chopped herbs,sliced chilli and fried shallots .Serve hot .it goes well with plain fish sace (dipping) and Cá kho tộ ( braised fish in claypot) ,steamed rice.

cá kho tô

#For sour taste you maybe use :lemon just,sour starfruit, sour fermented rice...in place of tamarind juice
Adjust the ingredients to create what ever version you’re in the mood for varieties:
• Canh chua me - made with tamarind; includes most varieties of canh chua o Canh chua me đất or canh chua rau nhút - made with water mimosa (Neptunia oleracea)

• Canh chua cá - made with fish

o Canh chua đầu cá - made with fish heads

o Canh chua cá lóc - made with snakehead fish

o Canh chua cá bông lau - made with Pangasius krempfi catfish

o Canh chua cá lăng - made with Hemibagrus catfish

o Canh chua cá ngát - made with Plotosus catfish

o Canh chua cá trê - made with airbreathing catfish

o Canh chua cá linh bông so đũa - made with mud carp and Sesbania grandiflora flowers

o Canh chua lá giang cá kèo - made with Aganonerion polymorphum leaves and mudskipper fish in the genus Apocryptes

o Canh chua lươn - made with eel

o Canh chua cá hồi - made with salmon

o Canh cải chua cá - made with made with pickled mustard greens and fish

• Canh chua tôm - made with shrimp

o Canh chua tôm rau muống or canh chua rau muống nấu tôm - made with shrimp and water spinach (Ipomoea aquatica)

o Canh chua thơm nấu tép or canh chua thơm nấu với tép - made with pineapple and small shrimp

• Canh chua gà - made with chicken

o Canh chua lá giang gà or canh chua gà lá giang - made with chicken and Aganonerion polymorphum leaves

o Canh chua lá giang cá kèo - made with Aganonerion polymorphum leaves and mudskipper fish in the genus Apocryptes

• Canh chua rau muống - made with water spinach (Ipomoea aquatica)

o Canh chua tôm rau muống or canh chua rau muống nấu tôm - made with water spinach (Ipomoea aquatica) and shrimp

• Canh chua chay - vegetarian :Omit garlic, use tofu (fresh and fried), and straw mushrooms.

• Canh chua măng - made with pickled bamboo shoots

• Canh cải chua - made with pickled mustard greens

o Canh cải chua thịt bằm - made with pickled mustard greens and ground pork

o Canh cải chua sườn non - made with pickled mustard greens and baby back pork ribs

o Canh cải chua cá - made with made with pickled mustard greens and fish

o Canh cải chua ruột non or canh cải chua lòng heo - made with pickled mustard greens and pork intestines

o Canh cải chua nấu với bắp bò - made with pickled mustard greens and beef shank

• Canh chua Thái or canh chua Thái Lan - an adaptation of Thai tom yum