Canh Chua: Vietnamese Sour Catfish Soup with Tamarind and Pineapple
By Joe
Source: Serious Eats — Giao Châu, Canh Chua Cá Thì Là (Vietnamese Fish Soup With Tomato and Dill).
A canh chua cá thì là (vietnamese fish soup with tomato and dill) recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. For the Soup: Gently season fish with salt and pepper. Heat 2 teaspoons oil over a medium-high flame till shimmering, next, working a batch after another if you need to to avoid crowding the pan, sear fish till only just coloured on every side yet not cooked through, 2 to 3 minutes per side (tip in extra oil if skillet runs dry) in a 25 cm nonstick skillet. Move partially cooked fish to a plate and keep to one side. Heat leftover 2 teaspoons oil over a medium-high flame till shimmering in a 3-quart saucepan. Add shallot and cook, mixing now and then, till only just coloured, 3 to 4 minutes. Tip in diced tomato and cook till softened plus its liquid evaporates, 3 to 4 minutes. Add water and bring to (4 cups) the boil. Tip in fish plus heat at a gentle simmer, adjusting heat as necessary in order to maintain simmer, till fish is just cooked through, around 5 minutes. Move fish to a serving plate and keep warm. Tip in wedged tomatoes plus fish sauce to the broth, increase heat to mid-sized high, and return to a boil. Cook till tomatoes are heated through. Add salt till it tastes right till it tastes right plus tip in rice vinegar or lime juice, if needed (this broth should be mildly sour, using some subtle sweetness). For the Dipping Sauce plus to Offer: in a little bowl, mix fish sauce and chile and keep to one side. To serve, ladle broth into a big serving bowl, next garnish with dill. Offer hot with fish, rice, and dipping sauce.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 9.5 g protein per 100 kcal, about 38% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 84 kcal |
| Protein | 8 g |
| Carbohydrate | 5 g |
| of which sugars | 2.9 g |
| of which free sugars | 0 g |
| Fat | 3.8 g |
| of which saturates | 0.6 g |
| Fibre | 1.3 g |
| Salt | 1.22 g |
Protein per 100 kcal
9.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
