Canh Chua Cá

Canh Chua Cá is a vibrant and tangy Vietnamese sour fish soup, perfect for a light yet satisfying lunch. Packed with fresh herbs and vegetables, this dish offers a delightful balance of flavors that is both refreshing and comforting.

Ingredients

• Fish (catfish or tilapia) - 300 grams, cut into pieces
• Pineapple - 100 grams, diced
• Tomato - 1 medium, quartered
• Okra - 100 grams, sliced
• Bean sprouts - 50 grams
• Tamarind paste - 1 tablespoon
• Fish sauce - 2 tablespoons
• Water - 800 ml
• Cilantro - a handful, chopped
• Green onions - 2 stalks, chopped
• Chili pepper - 1, sliced
• Salt - to taste

Steps

1. In a pot, bring 800 ml of water to a boil.
2. Add the tamarind paste and stir until dissolved.
3. Introduce the diced pineapple, quartered tomatoes, and sliced okra into the pot, cooking for about 5 minutes.
4. Add the fish pieces and cook for another 10 minutes until the fish is cooked through.
5. Stir in the fish sauce and adjust the salt to taste.
6. Add the bean sprouts and sliced chili pepper, cooking for an additional 2 minutes.
7. Remove from heat and garnish with chopped cilantro and green onions before serving.

Nutrition

• Calories: 220
• Protein: 25 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 900 mg
• Cholesterol: 70 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.8 L

Health Benefits

• High in protein from fish, supporting muscle health.
• Rich in vitamins and minerals from vegetables and herbs, promoting overall wellness.

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