Canh Chua — Sour Soup
Experience the vibrant flavors of Vietnam with this quick and easy Canh Chua recipe. A perfect balance of sweet, sour, and savory in every spoonful.
Canh Chua — Sour Soup
Experience the vibrant flavors of Vietnam with this quick and easy Canh Chua recipe. A perfect balance of sweet, sour, and savory in every spoonful.
The Key Move
Taste and adjust the tamarind paste to achieve the perfect balance of sourness.
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The Setup
- Large Pot6-quart
The Mise en Place
5 of 11Your prep station before cooking begins
The Aromatics (0/1)
The Braise (0/4)
Soup is too sour.
Add more sugar to balance the flavors.
Soup is not sour enough.
Add more tamarind paste, a little at a time, until desired sourness is achieved.
The Method
BRING
Bring the vegetable broth (8 cups) to a boil in a large pot.
ADD
Add the tamarind paste (¼ cups), fish sauce (2 tbsp), and sugar (2 tbsp) to the boiling broth. Stir until the tamarind paste is dissolved.
STIR
Stir in the pineapple (2 cups), tomatoes, and okra (1 cup).
SIMMER
Simmer for 10 minutes, or until the vegetables are tender.
Vegetables are slightly softened
ADD
Add the bean sprouts (2 cups) and minced garlic (4 cloves). Cook for another minute.
REMOVE
Remove from heat and stir in the Thai basil (½ cups) and cilantro (½ cups).
Aromatic herbs infuse the soup
SERVE
Serve hot and enjoy!
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