Canh Chua Sour Fish Soup

Instructions

1. Step 1

   Combine the water and tamarind in the large pot. Bring to a boil over high heat, stirring until the tamarind dissolves, then reduce to medium heat.

   Timer: 10 min (fixed)

   Ingredients used: 40.0 gr Tamarind Paste, 1440.0 ml Water

   Cookware: large pot, wooden spoon

2. Step 2

   Add the pineapple and simmer over medium heat until it begins to soften and flavor the broth.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Pineapple

   Cookware: large pot, wooden spoon

3. Step 3

   Add the catfish and maintain a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 600.0 gr Catfish

   Cookware: large pot

4. Step 4

   Add the tomatoes, okra, and taro stems. Cook until the vegetables are tender.

   Timer: 15 min (fixed)

   Ingredients used: 150.0 gr Okra, 200.0 gr Taro Stem, 300.0 gr Tomato

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in the fish sauce and sugar, then add the bean sprouts. Simmer until the sprouts soften slightly and the thickest fish pieces reach 63°C internally.

   Timer: 2 min (fixed)

   Ingredients used: 150.0 gr Bean Sprout, 45.0 ml Fish Sauce, 30.0 gr Granulated Sugar

   Cookware: instant-read thermometer, large pot, wooden spoon

6. Step 6

   Heat the cooking oil in the frying pan over medium heat. Add the garlic and cook until pale golden and fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Cooking Oil, 12.0 gr Garlic

   Cookware: frying pan, wooden spoon

7. Step 7

   Remove the soup from the heat. Stir in the rice paddy herb, culantro, and chili, then spoon the fried garlic and its oil over the soup and serve hot.

   Ingredients used: 1.0 piece Bird's Eye Chili, 10.0 gr Culantro, 15.0 gr Rice Paddy Herb

   Cookware: frying pan, ladle, large pot, wooden spoon