Sour Fish Soup Romantic

The last day is always warm meal with family reunion gathering, will have anything more delicious and warm with the whole family sitting around the pot, taste fresh fish pieces melted on the tongue, sipping each tablespoon waterhot sour soup bar and feel the great taste of the last day of the year!

Ingredients :

Hemibagrus: 500gr

Online: 300gr

Tomatoes: 2 left

Thom: 1/4trai

Fresh noodles: 500gr

Onion hash: 1M

Minced garlic: 1M

Braised Vegetables: three trees

Corn spikes: 3

Insurance peppers: 1 left

Fresh ginger, lemongrass

Oil, fish sauce, sugar, salt

 Thai Hot pot seasoning spices available

Recipes :

1.Pre-processing

- Fish wheel cut 1.5cm thick, quilted by boiling water with a little ginger. Chopped lemon grass.

- Array washed sour squeeze rao.Ca and cut his nose. Pineapple slice thin. Braised vegetables, cilantro cut 2cm spikes. Sliced ​​peppers.

2. cooking pot

- Africa fragrant lemon grass, cover peppers, garlic and onions chopped 1/2 cup vegetable oil (~ 7M), fish hunting in shock, pouring out fork, then add the tomatoes, herbs, wedge road 1/2m, 1/2m salt , sour bamboo shoots and 1.5 liters of water, bring to boil, seasoning 1 Aji package-Quick ® Spices wedge available 1m Thai hot pot and sugar and stir, put the fish in the hot pot, cook 1 more time for the fish cooked, braised vegetables, cilantro spikes on.

3. How to use

- Serve with noodles, put fish with fish sauce and sliced ​​peppers.

Tips for you :

Absorbers fish with garlic fees help enhance the flavor of the fish.

Sauteed tomatoes and aromatic first, then sour fish hot pot eliminates smell.

Watch the video tutorial : 

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Sour soup (Canh Chua)

“Canh chua”(literally "sour soup") is indigenous to the Mekong Delta region but has spreaded widely to other part of the country. It is typically made with fish from fresh water, pineapple, tomatoes, and sometimes other vegetables such as okra or peppermint, and bean sprouts, in a tamarind-flavored broth. Canh chua is garnished with the lemony-scented herb “ngò ôm” (Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs to lessen the strong flavour of fresh fish. Depending on the specific variety of “canh chua"; these other herbs may include” rau răm” (Vietnamese coriander), “ngò gai “(long coriander), and” rau quế” (Thai basil)

            The sour taste of the soup can come from various sources such as pickled vegetables, fresh fruits like tamarind, sour leaves or vinegar.  They are mixed with a small amount of hot water; the mixture is then stirred for a few moments to release all the essence, and the liquid (minus the fruit seeds and other solids, which are discarded) is then added to the soup.

            There are many types of “canh chua” but the idea are similar. Some Canh chua can include baby clams or ribs instead of fish or meat balls. Canh chua is best served cool during the over-heated summer of Vietnam.

Indian taro cooked with mullet (Canh dọc mùng nấu cá quả)

Preparation:

            In preparation stage, we choose required ingredients including: mullet, a bunch of Indian taro, tomatoes, onion, red chilli, tamarind, dill, a spoonful vinegar, “nước mắm”, salt and pepper. Fish is washed carefully with salt water and vinegar then chopped into several small chunks. Indian taro is peeled, carefully washed, sliced into small pieces, soaked in salt water for 30 minutes and then pressed to remove resin. Tamarind is peeled and thinly sliced.

Cooking:

            Firstly, fish is fried until its colour changes into yellow. Afterwards, we mash spring onion and chilli together using a mortar and pestle or blend them with a blender. Then we heat oil and stir fry mashed spring onion and chilli mixture in the pot until fragrant.  After that, we add slices of tomatoes, a little “nước mắm” and cook until fragrant and soft. In the next step, we add fried fish and a desirable amount of water into the pot. Tamarind is then added. If you want more sour taste, you can always add some vinegar later.

            The deep skillet is boiled for 30 minutes, until bubbly before Indian taro is added. Finally, we add dill and green onion to garnish. This type of canh chua is best served with fresh lettuce or steamed rice.

You can see more:

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Canh Rau Ngot

Preparation:

For required ingredients, we need seasoning including pepper, salt, gourmet powder, sugar  and oil. In addition, we prepare mashed garlic, ground pork and “ rau ngót”. Rau ngót” is punk off to get green leaves, washed carefully in fresh water, kept dry and then crushed up that will create richer sweetness for this dish.

Cooking:

In cooking stage, we heat oil and stir fry mashed garlic in a pot and then add ground pork beef to stir for five minute. After that, we add water into the pot, boil and add “ rau ngót” , then cook for 6 minutes. While cooking, we dust “canh” with salt and pepper. As Canh boils with bubbles we turn the fire off and dust with pepper.This type of Canh is best served luke warm with steamed rice.

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