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Canh Chua Ca Loc (Snakehead Fish Sour Soup): A Taste of Home
Rate this recipeThis dish is delicious served hot with rice or rice vermicelli. For the best snakehead fish sour soup, dip the fish in fish sauce.
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Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
45 minutes
Servings
4
Level
Medium
Ingredients
Snakehead fish
1 whole
Elephant ear stems (bac ha)
1 stalk
Okra
5 piece
Pineapple
0.5 piece
Tomatoes
2 piece
Sour tamarind
0.5 packet
Bean sprouts
50 g
Sawtooth coriander
4 leaf
Implementation Steps
01
WASH ALL THE INGREDIENTS
- Cut the okra and tomatoes into pieces.
- Slice the pineapple.
- Peel the elephant ear stems and cut diagonally into pieces.
- Cut the snakehead fish into large steaks.
- Cut the okra and tomatoes into pieces.
- Slice the pineapple.
- Peel the elephant ear stems and cut diagonally into pieces.
- Cut the snakehead fish into large steaks.
02
- Bring a pot of water with a little salt to the boil.
- Add the fish and cook for about 5 minutes until done, then lift it out.
- Soak the tamarind in a bowl of hot water, squeeze out the juice and pour it into the soup, then season to taste.
- Add the fish and cook for about 5 minutes until done, then lift it out.
- Soak the tamarind in a bowl of hot water, squeeze out the juice and pour it into the soup, then season to taste.
03
- Add the okra, tomatoes, elephant ear stems, bean sprouts and pineapple to the soup.
- Taste again and, when it's right, add the fish and cook for about 5 minutes.
- Ladle the soup into bowls and top with a little sawtooth coriander.
- Taste again and, when it's right, add the fish and cook for about 5 minutes.
- Ladle the soup into bowls and top with a little sawtooth coriander.
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