Canh Chua (Vietnamese Sour Soup)

Ingredients

Water

6 cups

Tamarind pulp

1/2 cup

Fish fillets (such as catfish or tilapia)

1 lb, cut into large pieces

Tomatoes

2 cups, chopped

Pineapple

1 cup, diced

Okra

1 cup, sliced

Bean sprouts

1 cup

Chili peppers

2-3, sliced (adjust to taste)

Fish sauce

3 tablespoons

Sugar

1 tablespoon

Salt

to taste

Fresh herbs (cilantro, mint, basil)

1/2 cup, chopped for garnish

Instructions

1. In a large pot, bring the water to a boil over medium-high heat.
2. Add the tamarind pulp to the boiling water and simmer for about 5 minutes to extract the flavor.
3. Strain the tamarind broth through a fine mesh sieve to remove any pulp or seeds, returning the clear broth to the pot.
4. Bring the tamarind broth back to a boil and gently add the fish fillets. Cook until the fish is opaque and flakes easily, about 5-7 minutes.
5. Carefully remove the fish fillets from the pot and set them aside on a plate.
6. Add the chopped tomatoes, diced pineapple, sliced okra, and bean sprouts to the pot. Simmer for 10 minutes, or until the vegetables are just tender.
7. Stir in the fish sauce, sugar, and salt to taste, adjusting the seasoning as needed.
8. Return the cooked fish fillets to the pot and simmer for another 2-3 minutes to heat through.
9. Serve the Canh Chua hot, garnished with fresh herbs and sliced chili peppers for an extra kick.