This is hot and sour soup but we always call ” Canh chua” in my country. It’s a soup that my mom would often cook at home and she taught me how to make that soup when I backed home last year. It’s interesting for me to cook ” Canh chua” and show my mom what I have done. She said ” it’s fantastic!, you got 10/10 for your first soup. Great job!”
I decided to make this soup today. I used my mom’s recipe as a basis but I adapted and tweaked a few things to get a slightly different depth of flavour.
- 3L of water (10 cups)
- 1kg of bait fish
- 3 red bird’s eye chillies, deseed and sliced.
- 500g tomatoes, quartered
- 500g bean sprout
- 300g orka
- 500g of spinach
- 100g tamarind paste.
- 1/2 pc fresh pineapple, chopped into bite sized pieces
- 50g sawtooth coriander and rice paddy herb , finely chopped
- 2 1/2 tablespoon fish sauce
- 1 tablespoon salt
- 4 tablespoons sugar.
In a pot,add in water, bait fish. bring to boil and then simmer on medium heat for 15 minutes, skimming off any foam
Soak tamarind paste into the pot with boiling water until the tamarind soft and release its essence. Force the tamarind through a fine sieve to discard the seeds and other solids.
Turn off the heat, pick out the fish, and add in pineapple pieces, tomatoes quartered. Let the soup stock sit about 1 hour for the flavour to settle and infuse.
About 15 minutes before serving a soup, bring it to boil and add seasoning to taste- around 2 1/2 tablespoon fish sauce , 1 tablespoon salt , 4 tablespoons sugar.
Then add in the okra, spinach, bean sprouts and cook for 5 minutes until the vegetable are soft.
Add the fish into the pot and cook for 2 minutes. Stir in sawtooth coriander and rice paddy herb. Taste and add more seasoning (if necessary)
Ladle the soup into bowl, garnish with a little more rice paddy and sliced red bird’s eye chillies.
In a small dish, put some puree’ chillies and garlic with fish sauce.
That will be great if you eat hot and sour fish soup with rice.
Hot and sour fish soup is a low-fat clear soup , full of vegetables that have vibrant colours . Brothy, flavourful with a little heat, this soup is rich in nutrients and protein with fresh bait fish, tomatoes, pineapple, okra,spinach and tangy. It is perfect for detoxing after all the holiday indulgences.
Hot and sour soup is very tasty indeed and more refreshing than Tom yum. The sour taste of this soup comes from tamarind which is the mixture with the sweet from pineapple and other vegetables that make the soup taste like sweet and sour with a little bit spicy.
The smell of “Canh Chua” comes from sawtooth coriander and rice paddy herb combined in the soup will give you the perfect taste certainly. It attracts people want to eat more and more.
The texture or consistency is light and the vegetables are soft. This kind of soup is an unthickened broth, it is garnished with a variety of vegetables and fish.
FEEDBACK FROM MY FAMILY
When I served the soup to mom and dad, they said ” that was delicious soup. I can take my mom’s job in Hot and sour soup right now!”. To the kids, I didn’t put any chillies in, so they were really enjoy my “Canh Chua”. Kids asked me to make this soup twice a week. Yayyyyyyy!
Well, actually I did not follow the recipe in the book, I follow my mom’s one. To cook a delicious Hot and sour soup is quite difficult for me, because the preparation to get all needed materials is much more important. The secret things to make Canh Chua more delicious are tamarind and sugar. You have to use a lot of sugar for this soup to balance with the sour from tamarind.
Reflect on my experience, I did not put enough sugar in my soup, so it changed the flavour. I failed more than 10 times until I learnt this “secret-sugar” from my mom.
Anyway, I love my soup and my family request twice a week. That makes me happy.
Hope everyone enjoy my soup.