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Vietnamese Canh Chua - sweet and sour seafood soup recipe My favorite way to eat this soup is to pour it over a bowl of steamed rice or with vermicelli noodles. 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 (recipe avail on my page) Cooking instructions: 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. #soup #vietnamesefood #canhchua #salmon

Duration: 61 sPosted : Sat, 23 Mar 2024 20:22:15

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