Sweet and Sour Vietnamese Fish Soup "Canh Chua"
Fresh, clean flavors and a balance between sweet and sour characterize this traditional Vietnamese fish soup. Rice adds a bit of substance but feel free to serve it in the same bowl as the soup or on...
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Cooking tools:
- Dutch oven
- Saucepan
- Rice cooker
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Microwave
- Colander
- Ladle
- Serving bowl
- Airtight container
- Refrigerator
Ingredients
- 3/4 cup Rice, uncooked white or brown
- 1/2 Onions, medium, thinly sliced
- 2 stalks Green onions, chopped, white and green parts separate
- 1 Limes, wedges
- 1 lb Tilapia, 1" / 2.5cm cubes (sub any white fish)
- 2 Tomatoes, plum or Roma, diced
- 3/4 cup Pineapple, diced fresh or frozen
- 1 cup Okra, frozen and sliced (sub frozen, diced green beans)
- 1 Tbsp Oil, cooking
- 1/4 tsp Cumin
- 1/4 tsp Red pepper flakes (opt)
- 4 cups Water
- 2 Tbsp Tamarind concentrate (find this at an international market or on Amazon)
- 1 Tbsp Soy sauce, low-sodium
- 2 tsp Fish sauce
- 1 tsp Sugar
- 1 cup Mung bean sprouts (opt)
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