Vietnamese Sweet & Sour Soup with Salmon (Canh Chua)
This is a modern take on a classic canh chua. It has salmon, pineapple, and ocra, all in a sweet and sour tamarind soup.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb salmon (cut into 1 inch pieces)
- 8 cups water
- 1 cup chicken stock
- 1 packet tamarind soup mix
- 1 tbsp fish sauce
- 4 stalks celery (thinly sliced)
- 1 red pepper (minced)
- 2 stalks green onions (thinly sliced)
- 2 tomatoes (cut into chunks)
- 1 can pineapple (20 oz)
- 4 okra (cut into small pieces)
- 1/4 cup cilantro (minced)
Instructions
- 1
Bring a pot of water to a boil. Add 1 lb of salmon to the boiling water and cook for 5 seconds. Take the salmon out and set aside. This will get rid of the unsavory fishy flavors in the salmon. Pour out the water.
- 2
Bring 8 cups of fresh water and 1 cup of chicken stock to a boil. Add in the salmon, packet of tamarind soup mix, 1 tbsp of fish sauce, 4 stalks of cut celery, 1 red pepper, 2 stalks of green onions, 2 tomatoes, 1 can of pineapple, and 4 okra. Cook for 5 minutes until the salmon is cooked through.
- 3
Taste the soup and adjust the seasoning to your taste. Add some salt if it tastes bland. If it is too salty, add some sugar to balance it out.
- 4
Top with cilantro and serve.