<< Back
>

Sweet & Sour Catfish Soup (Canh Chua Cá Bông Lau)

Vietnamese
Time to prep & cook: 1 hour

Ingredients

  • 1/2 fresh pineapple, cubed
    TIP: Turn the pineapple upside down, smell the bottom and prick it to feel for a soft core. You can also test cantaloupe this way.
  • 3 medium beefsteak tomatoes
    TIP: Beefsteak tomatoes are more fleshy and hold together in the soup. Choose tomatoes on the firm side, medium ripe. Beefsteak tomatoes tend to be less sweet than some other varieties.
  • 2 handfuls okra
    TIP: Look for okra that is not pale or bruised.
  • 2 handfuls bean sprouts
    TIP: Pick sprouts with a yellow tail. Avoid sprouts with a black tail and those which are slimy.
  • 1 inch chunk of tamarind paste
    TIP: Use paste for a good texture; tamarind syrup adds too much liquid to the dish.
  • 4 to 6 cloves garlic, minced
  • 2 stalks lemongrass or 1 heaping tablespoon frozen lemongrass
    TIP: Frozen lemongrass is easier to use since it is already chopped and tastes the same as the fresh kind.
  • 1 shallot, finely chopped
  • 4 tablespoons fish sauce
  • 2 tablespoons canola oil
  • 1 bunch Thai basil (for garnish)
  • 1 whole catfish (about 3 pounds) or 2 to 3 fish heads and 2 to 3 fillets
  • dipping sauce (from the Goi Bap Cai Tôm recipe)
  • 1 bạc hà (about 12 inches long)

Instructions

  • Step 1 Chop up all the vegetables.
  • Step 2 Mince 2 cloves of garlic and mix with the shallot and lemongrass.
  • Step 3 Put 2 tablespoons canola oil in a pot. Add minced garlic and set on high heat. Add fish heads and 2 quarts water or broth. Bring the pot to a boil.
    TIP (for a whole fish): If you have cooked an entire fish, remove the fish before the pot fully boils. Avoid boiling the fish because it causes the gelatin in the bones to freeze. The gelatin gives the soup flavor. The fish is not done if (1) you cannot pierce through the fish or (2) if the fish flesh is not white.
    TIP (for fish heads & fillets): If you use fish heads, you can keep them in the pot while you add the vegetables - it continues adding flavor.
  • Step 4 Skim the surface of the pot's contents to remove impurities.
  • Step 5 Let the stock simmer for 15 minutes. If using fish heads & fillets, add the fillets now and bring back to a simmer.
  • Step 6 Add the pineapple cubes and tamarind paste. When the pineapple starts to smell fragrant, add the okra, tomatoes, and sprouts. Let simmer for 5 more minutes.
  • Step 7 Add Thai basil and 1 to 2 tablespoons fish sauce (to your taste).
  • Step 8 Add canola oil and minced garlic to a skillet and toast. The garlic is toasted when it is browned on most faces.
  • Step 9 Remove the fish filets if using and arrange on a platter. Pour the garlic and oil on top of the fish. Serve with steamed rice, soup, and dipping sauce.

Pin It