🇻🇳 Vietnam
Canh Chua, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
15 min2 to wash
3 lazy steps
- 1
Boil 700 ml chicken broth with 2 tbsp tamarind concentrate, 1 tbsp fish sauce, and 1 tbsp sugar in a pot over medium-high heat for 3 minutes.
- 2
Add 250 g pineapple chunks, 2 diced tomatoes, and 250 g sliced catfish fillets, simmering over medium heat for 5 minutes until the fish flakes.
- 3
Stir in 250 ml bean sprouts and top with 2 tbsp chopped cilantro and 1 sliced red chili before serving hot.
🇻🇳 How it's eaten in Vietnam
In Vietnam, it is served hot alongside cooked white rice and a small side dish of fish sauce with sliced fresh chilies for dipping the fish.
Ingredients (serves 2)
- catfish fillets250 g
Swap: 250 g cod fillets（Easier to find）
- chicken broth700 ml
- tamarind concentrate2 tbsp
Swap: 2 tbsp lime juice + 1 tbsp brown sugar（Mimics sweet-tart flavor）
- fish sauce1 tbsp
- sugar1 tbsp
- pineapple chunks250 g
Swap: 250 g canned pineapple chunks（No peeling needed）
- tomatoes2 medium
- bean sprouts250 ml
- bac ha4 stalks
Swap: 2 stalks celery, sliced（Similar crunch, easy to find）
- ngo om60 ml
Swap: 60 ml fresh cilantro（Optional herb substitute）
- red chili1
Authentic ingredients in Vietnam
- catfish fillets250 g
- tamarind paste2 tbsp
- fish sauce2 tbsp
- sugar1 tbsp
- pineapple chunks250 g
- tomatoes2 medium
- bean sprouts250 ml
- bac ha (elephant ear stem)4 stalks
- ngo om (rice paddy herb)60 ml
- red chili1
Optional authentic touch
Using fresh ngò ôm (rice paddy herb) and a slow-simmered fish head broth creates the signature fragrant, complex herbal aroma.
Wherever you live: Japan, Europe or anywhere else
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