This tasty Sweet and Sour Salmon Soup, called Canh Chua, can be served on it's own with rice noodles, or as a side soup with rice and meat dishes.
Recipe
Ingredients:
- 4 x 6 oz wild salmon portions, cut into large bite size cubes, skin off
- 3 Tbsp oil
- 4 cloves garlic, minced, fried until golden brown
- 100 ml tamarind paste
- 3 L fish stock, chicken stock or water
- 100 ml sugar
- 1/2 cup pineapple cut into bite size pieces, and juice
- 8 pc okra, cut diagonally into bite size pieces
- 1 large tomato but into bite size pieces
- handful bean sprouts, washed
- 10 stems "rice paddy herb", roughly chopped, stems too (can only be found at Southeast Asian stores)
- Salt to taste
- 2 Tbsp Nuoc Cham fish sauce
Instructions:
1. Sauté garlic on medium heat in oil until golden brown, take off heat & reserve.
2. Add stock, tamarind, sugar, pineapple, okra to pot of garlic oil (you just made), bring to a boil.
3. Simmer for 5 minutes, skimming impurities as they rise to the surface.
4. Add salmon cubes, tomato and fish sauce. Simmer for 3 min.
5. Serve, and top with bean sprouts & rice paddy herb, and garlic bits.
2. Add stock, tamarind, sugar, pineapple, okra to pot of garlic oil (you just made), bring to a boil.
3. Simmer for 5 minutes, skimming impurities as they rise to the surface.
4. Add salmon cubes, tomato and fish sauce. Simmer for 3 min.
5. Serve, and top with bean sprouts & rice paddy herb, and garlic bits.
Yield: 4 people
Time: 25 min