Mekong Delta Canh Chua with Catfish and Tamarind
A bright and tangy tamarind-laced soup from the Mekong Delta brimming with tender catfish fillets, juicy pineapple chunks, sliced tomatoes, and okra, finished with a shower of fragrant rice paddy herb and fried garlic. This sweet-and-sour masterpiece is the essence of southern Vietnamese home cooking in every spoonful.
Ingredients
- 1 lb catfish fillets (or any firm white fish), cut into large chunks
- 2 tablespoons tamarind paste
- 1/2 cup hot water (for dissolving tamarind)
- 1 cup fresh pineapple, cut into chunks
+ 13 more ingredients
Instructions
Dissolve the tamarind paste in 1/2 cup hot water, mashing and stirring to extract the flavor. Strain out any seeds and fibers and reserve the liquid.
Season the catfish chunks with 1 tablespoon fish sauce and a pinch of pepper. Set aside for 10 minutes.
Heat vegetable oil in a large pot over medium heat. Saute the minced garlic until fragrant and light golden.
Add the tomato wedges and cook for 2-3 minutes until they begin to soften and release their juices.
Pour in the water or fish stock and bring to a boil. Add the tamarind liquid, remaining fish sauce, and sugar. Stir and taste for a balanced sweet-sour flavor.
Add the pineapple chunks and taro stem (if using). Simmer for 5 minutes.
Gently lower the catfish pieces into the simmering broth. Cook undisturbed for 5-6 minutes until the fish is opaque and just cooked through.
Add the sliced okra and simmer for 2 more minutes until just tender but still bright green.
Remove from heat. Stir in bean sprouts and fresh herbs. Ladle into bowls and top with fried garlic and sliced chili.
Serve immediately over steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI