Canh Chua

Experience the vibrant flavors of Vietnam with Canh Chua, a tangy catfish soup infused with sweet pineapple and fresh herbs. Perfect for a cozy weeknight dinner that warms the soul and excites the palate.

• 300 grams catfish fillets
• 1 liter water
• 100 grams pineapple chunks
• 100 grams bean sprouts
• 30 grams tomatoes
• 2 tablespoons tamari or fish sauce
• 1 tablespoon sugar
• 1 bunch fresh herbs

Method

1. 1

   Bring 1 liter of water to a boil in a large pot.

2. 2

   Add the catfish fillets to the boiling water and cook for about 5 minutes until cooked through.

3. 3

   Add the pineapple chunks, tomatoes, bean sprouts, tamari or fish sauce, and sugar to the pot.

4. 4

   Let the mixture simmer for another 5-7 minutes to allow the flavors to meld.

5. 5

   Taste and adjust seasoning, adding more tamari or sugar if necessary.

6. 6

   Serve hot, garnished with fresh herbs on top.