Canh Chua Cá Bánh Lái, or sour fish soup with pineapple, is a vibrant and flavorful dish representing the best of Vietnamese cuisine. This beloved soup, originating from the Mekong Delta region, boasts a delightful balance of sweet, sour, and savory notes. The combination of tender fish, tangy pineapple, refreshing herbs, and a rich, aromatic broth creates a culinary experience that is both comforting and exciting. Its relatively simple ingredients belie the depth of flavor achieved through careful preparation and the perfect blend of spices. This isn't just a meal; it's a taste of Vietnam's culinary heart.
The unique sourness, provided primarily by tamarind, is expertly counterbalanced by the sweetness of pineapple and the subtle spice of chili. The addition of fresh herbs, such as Vietnamese mint and basil, adds a refreshing touch, creating a truly unforgettable taste. Ready to embark on a culinary journey and create this delicious soup? Let's dive into the step-by-step instructions to make your own authentic Canh Chua Cá Bánh Lái.
Tools Needed
- Knife
- Pot
- Sieve
Ingredients
- Fish: 300g
- Garlic: 3 bunches
- Chili peppers: 2
- Mint: 100g
- Pineapple: 100g
- Okra: 100g
- Bean sprouts: 200g
- Ripe tomatoes: 180g
- Ripe tamarind: 50g
- Cilantro
- Coriander
- Cooking oil
- Water: 1 liter
- Seasoning powder: 1 spoon
- Sugar: 1 spoon + 1/2 spoon
- Sweetener: 1/3 spoon
- Salt: 1/3 spoon
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Clean and prepare the fish. Wash and drain.
- Cut the tomatoes into four parts, mint into 1cm thick diagonal slices, pineapple into similar slices, okra into diagonal slices, and chop the coriander and cilantro.
- Mince the garlic and chili peppers.
Step 2. Cook the Soup Base
- Heat cooking oil in a pot, add minced garlic and fry until fragrant.
- Add tomatoes and pineapple; stir-fry until slightly red (about 2 minutes).
- Add 1 liter of water, bring to a boil, then add the tamarind pulp (strained).
- Season with seasoning powder, sugar, sweetener, and salt. Adjust to taste.
Step 3. Add Fish and Vegetables
- Add the fish, okra, and mint. Bring to a boil again.
- Skim off any foam.
- Add 2 spoons of oil for color. Add bean sprouts and remaining vegetables. Turn off the stove and let it simmer.
Step 4. Serve
- Serve with chili fish sauce.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Vegetable amounts don't need to be exact.
- Don't over-strain the tamarind pulp; a little bit of texture adds to the flavor.
- Add sugar to balance the flavors if needed.
- Add bean sprouts and herbs at the end to prevent them from becoming too soft.
Nutrition
- N/A
FAQs
1. Can I substitute the fish? I don't have basa.
Yes! Other firm white fish like cod, snapper, or catfish work well. Just ensure it's cooked through.
2. What if I don't have tamarind paste? Is there an alternative?
You can use lime juice or rice vinegar as a substitute for the sourness, but tamarind paste provides the most authentic flavor. Adjust the amount to your preference.
Enjoy your homemade bowl of Canh Chua Cá – a testament to the vibrant flavors of Vietnamese cuisine. This simple recipe allows you to experience the authentic taste of the Mekong Delta in your own kitchen. Now, gather your friends and family and share this delicious and refreshing soup!