Mekong Delta

Canh chua

Name: Canh chua
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: Fish, catfish or any firm fish steaks; a lime size piece soaked tamarind; 1 cup chunks pineapple; 2 in wedges tomato; 8 sliced okra (lady's finger); 1 1/2 cups moong sprouts (mung bean sprouts); 1 1/2 tbsp jaggery; 3 tbsp fish sauce; 4 cloves minced garlic; 2 tsp cooking oil (vegetable oil); 5 cups water; a handful coriander leaves (cilantro); a few sprigs dill leaves; 2 sliced green chilli

Sweet, sour, pineappley fish soup. The Mekong Delta in one steaming bowl.

35 minTime

23 gProtein each

mediumSpice

Sour soup1 chapter · 1 min read

Make it your way

Grandma's wayTamarind, pineapple and fish.

The original

230kcalsame

23 gproteinsame

3 gfibresame

35minutessame

Canh chua ca.

Per serving, worked out from the ingredient table.

Ingredients

Fishcatfish or any firm fish steaks

Tamarinda lime size piece, soaked

Pineapple1 cup chunks

Tomato2, in wedges

Okra (lady's finger)8, sliced

Moong sprouts (mung bean sprouts)1½ cups

Jaggery1½ tbsp

Fish sauce3 tbsp

Garlic4 cloves, minced

Cooking oil (vegetable oil)2 tsp

Water5 cups

Coriander leaves (cilantro)a handful

Dill leavesa few sprigs

Green chilli2, sliced

Method

5 steps

1Fry garlic in oil until golden; set aside.
2Bring water to a boil with strained tamarind water, jaggery and fish sauce.
3Add the fish and simmer gently until just cooked through.
4Add pineapple, tomato and okra for 3 minutes, then sprouts for 30 seconds.
5Serve topped with fried garlic, herbs and chillies.

Serve it like this

Serve in a big shared bowl in the centre of the table with fried garlic and herbs on top, alongside rice and a caramel braise.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mekong Delta

Canh chua

Sweet, sour, pineappley fish soup. The Mekong Delta in one steaming bowl.

35 minTime

23 gProtein each

mediumSpice

Sour soup1 chapter · 1 min read

Make it your way

Grandma's wayTamarind, pineapple and fish.

The original

230kcalsame

23 gproteinsame

3 gfibresame

35minutessame

Canh chua ca.

Per serving, worked out from the ingredient table.

Ingredients

Fishcatfish or any firm fish steaks

Tamarinda lime size piece, soaked

Pineapple1 cup chunks

Tomato2, in wedges

Okra (lady's finger)8, sliced

Moong sprouts (mung bean sprouts)1½ cups

Jaggery1½ tbsp

Fish sauce3 tbsp

Garlic4 cloves, minced

Cooking oil (vegetable oil)2 tsp

Water5 cups

Coriander leaves (cilantro)a handful

Dill leavesa few sprigs

Green chilli2, sliced

Method

5 steps

1Fry garlic in oil until golden; set aside.
2Bring water to a boil with strained tamarind water, jaggery and fish sauce.
3Add the fish and simmer gently until just cooked through.
4Add pineapple, tomato and okra for 3 minutes, then sprouts for 30 seconds.
5Serve topped with fried garlic, herbs and chillies.

Serve it like this

Serve in a big shared bowl in the centre of the table with fried garlic and herbs on top, alongside rice and a caramel braise.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Canh chua

Make it your way

Ingredients

Method

Canh chua

Make it your way

Ingredients

Method

Make it a meal