Canh Chua Ca Sour Fish Soup Recipe Kit Recipe

About this recipe

Experience the vibrant flavors of Vietnam with our Canh Chua Cá (Sour Fish Soup) Kit. This traditional dish combines tangy tamarind, sweet pineapple, and tender okra in a rich vegetable broth, creating a harmonious blend of sour and sweet. Perfect for a comforting dinner, this kit includes all the fresh ingredients and easy-to-follow instructions you need. Elevate your home cooking and bring a taste of Vietnam to your table. Order Now on the AnyFeast website or app and enjoy authentic flavors at home! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Tamicon Tamarind Concentrate 200g
• - Rajah Whole Red Chillies
• - Fish Sauce Squid Brand
• - Biona Organic Whole Cherry Tomatoes
• - Knorr Stock Cubes Vegetable
• - Jalpur Okra - (Bhindi)
• NaN Tilda Long Grain Rice
• - Pineapple
• 350G Bean Shoot 350G
• 250G Captain Cook Dry Salted Skinless & Boneless Salt Fish
• 1 L Crisp N Dry Oil
• 1 Kg White Granulated Sugar
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Prepare the ingredients: Slice the Fresh Onion Pack into thin wedges. Halve the Biona Organic Whole Cherry Tomatoes. Wash and trim the Jalpur Okra (Bhindi). Finely chop the Rajah Whole Red Chillies (adjust quantity based on spice preference).
2. 2. Heat 1-2 tablespoons of Crisp N Dry Oil in a large pot over medium heat. Add the sliced onions and sauté until softened and fragrant, about 2-3 minutes.
3. 3. Add the halved cherry tomatoes and continue to sauté for another 2 minutes, allowing the tomatoes to soften slightly.
4. 4. Dissolve 1 Knorr Stock Cube Vegetable in 1 liter of hot water. Pour the prepared stock into the pot and bring it to a gentle boil.
5. 5. Stir in 1-2 teaspoons of Tamicon Tamarind Concentrate, 1 tablespoon of Monin Pineapple Syrup, and 1-2 teaspoons of White Granulated Sugar. Adjust the quantities to balance the sour, sweet, and savory flavors to your taste.
6. 6. Add the trimmed okra to the pot and simmer for 5-7 minutes, or until the okra is tender but not mushy.
7. 7. Season the soup with 1-2 teaspoons of Fish Sauce Squid Brand and a pinch of Top-Op Table Salt Drums. Taste and adjust seasoning as needed.
8. 8. Add the chopped Rajah Whole Red Chillies to the soup for heat. If you prefer a milder flavor, reduce the quantity or omit this step.
9. 9. Once the soup is ready, remove it from the heat and garnish with a generous sprinkle of Schwartz Coriander Leaf Jar for a fresh, aromatic finish.
10. 10. Serve the Canh Chua Ca hot as a starter or alongside steamed rice for a complete meal. Enjoy!