Vietnamese Canh Chua - Seafood sweet and sour soup

Name: Vietnamese Canh Chua - Seafood sweet and sour soup
Cuisine: Asian, Vietnamese
Ingredients: 3 pieces of salmon (I used collar and salmon steak); 1/2 cup rice paddy herb (sub with cilantro); 1 cup elephant ear stems (sub with celery); 3 Roma tomatoes; 1 cup bean sprouts; 1/2 cup pineapple chunks; 2 tbsp oil; 8 cups water (or chicken stock); 1 medium onion; 1/3 cup sugar; 1/3 tamarind concentrate; 1/3 cup fish sauce; 2 tbsp chicken bouillon powder; Salt and pepper; 1 tbsp garlic oil; **optional - you can add shrimp

1 step

Canh chua is a classic Vietnamese soup that’s perfect with a bowl of steamed rice. It’s sweet, sour, and full of umami flavors. The aromatics that are added give it a unique flavor from the rice paddy herb and the elephant ear stems are spongy and absorb all the flavor of the soup.

Updated at: Sat, 23 Mar 2024 20:24:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories281.8 kcal (14%)

Total Fat14 g (20%)

Carbs29 g (11%)

Sugars20.5 g (23%)

Protein14.8 g (30%)

Sodium2247.9 mg (112%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 piecessalmon

I used collar and salmon steak

½ cuprice paddy herb

sub with cilantro

1 cuptaro stem

sub with celery

3roma tomatoes

1 cupbean sprouts

½ cuppineapple chunks

2 Tbspoil

8 cupswater

or chicken stock

1onion

medium

⅓ cupsugar

⅓ cuptamarind concentrate

⅓ cupfish sauce

2 Tbspchicken bouillon powder

Instructions

Step 1

Season both sides of the salmon with salt, pepper and chicken bouillon powder. In a large pot, add 2 tbsp oil, garlic and cook the onions and tomatoes together. Add sugar and cook for a few minutes until the vegetables become soft. Add water, fish sauce, tamarind concentrate and then poach the salmon for 5 minutes then remove. Add in pineapple, elephant ear stems, bean sprouts, chili and some chicken bouillon powder. Let it come a boil, cook for about 10 minutes then add the salmon back in. Taste the soup and adjust the seasonings to your liking. Top with the rice paddy herb last and garlic oil. Cook for another 5 minutes and serve with steamed rice or vermicelli noodles.

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