Finished bowl of Canh Chua Vietnamese sweet-and-sour soup with red chilies, scallions, herbs, vegetables, and seafood in a clear broth, presented outdoors with chopsticks nearby.

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Canh Chua (Vietnamese Hot and Sour Soup)

Name: Canh Chua (Vietnamese Hot and Sour Soup)
Cuisine: Chinese
Ingredients: 1 whole catfish or other firm white fish; 2 scallions, green part reserved for garnish and white part crushed; 4 teaspoons nước mắm; 1 teaspoon salt; Freshly-ground black pepper; 1 quart (950 ml) water; 2 teaspoons salt; 2 tablespoons nước mắm; ½ cup (120g) sour bamboo; ¼ fresh pineapple, core removed, cut lengthwise and sliced; 2 tablespoons chopped fresh coriander; Green part of scallions, chopped

Canh chua is the Vietnamese "Hot & Sour" soup. It is closest to the Thai and the Cambodian tom yum soup, although it is more sweet and sour than its spicier counterparts. Each family has its own canh chua recipe and sometimes, members from the same family have their own.

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Gather first

Ingredients

1 whole catfish or other firm white fish
2 scallions, green part reserved for garnish and white part crushed
4 teaspoons nước mắm
1 teaspoon salt
Freshly-ground black pepper
1 quart (950 ml) water
2 teaspoons salt
2 tablespoons nước mắm
½ cup (120g) sour bamboo
¼ fresh pineapple, core removed, cut lengthwise and sliced
2 tablespoons chopped fresh coriander
Green part of scallions, chopped

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Make it

Method

Marinate the fish for 15 minutes with the crushed scallions, black pepper, salt, and nước mắm.
Bring water to the boil. Add the sour bamboo and pineapple slices. Boil for 5 minutes.
Add marinated fish and continue to boil for a total of 10 minutes. While the fish is boiling, add Nước mắm, and salt.
For serving, the soup can be garnished with coriander and the green part of scallions.