Canh Chua Cá (Vietnamese Sweet-Sour Fish Soup)

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Dissolve the tamarind pulp in hot water and strain.

Ingredients quick view

700g catfish or other firm fish steaks

6 cups water or light fish stock

2 tablespoons tamarind pulp

1 cup pineapple

2 tomatoes, cut into wedges

6 okra pods, sliced

1 cup sliced taro stem or celery

1 cup bean sprouts

2 tablespoons fish sauce

1-2 tablespoons sugar

Rice paddy herb (ngò om), culantro, and chili

Use fresh fish for the best flavor

Adjust the sweetness and sourness by varying the sugar and vinegar

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