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Canh Chua Ca (Vietnamese Sweet and Sour Fish and Pineapple Soup)

Jacqueline Pham
  • minutes
  • Serves 8

INGREDIENTS

4

stalks lemongrass

4

kaffir lime leaves , torn in 4

4 cups

low-sodium vegetable broth

2 tsp

sea salt , to taste

1 tbsp

canola oil , use a neutral oil like peanut oil

3 cloves

garlic , finely minced

1

shallot , thinly sliced

2 tbsp

Tom-Yum paste

2

stalks bạc hà , see tips

2

whole fresh pineapples

3 tbsp

tamarind powder

3 tbsp

brown sugar , if necessary

2

roma tomatoes , chopped

2 cups

bean sprouts

2 cups

okra pods (optional) , sliced in thirds

1

bunch enoki mushrooms

2

dozen straw mushrooms , quartered

15 oz

snapper fish fillets

2

red Thai bird chili , cut in thirds

2 tsp

black peppercorns

1/4 cup

ngò gai , see tips

1/4 cup

ngò om , see tips