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Canh Chua - Vietnamese Sweet and Sour Fish Soup

The sourness traditionally comes from tamarind; here it comes from pineapple and lime. A clear soup in which fish, okra and tomato steep for only a few minutes.

Canh Chua - Vietnamese Sweet and Sour Fish Soup

Ingredients

Instructions

  1. Put the water on with pineapple, sugar and fish sauce and simmer for five minutes so the pineapple gives up its acidity.
  2. Add the tomatoes and okra and cook for three minutes.
  3. Lower the heat, slide in the fish and poach for six minutes - the soup must not bubble any more.
  4. Take the pot off the heat and stir in lime juice and chilli.
  5. Add the basil leaves only in the bowl. Serve with rice.

Warum Ananas die Tamarinde ersetzen kann

Both bring fruit acids that behave differently from vinegar: they taste rounder and carry flavour of their own. Pineapple also supplies bromelain, an enzyme that breaks down protein - one reason the fish goes in late and only briefly.

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