Canh Chua Cá Lóc/Canh Chua Ca Loc

Canh chua (literally “sour soup”) is a sour soup indigenous to the Mekong River region of southern Vietnam.

Ingredients

• 1 snakehead (about 1kg), gutted and cut into 5-inch thick steaks
• 5 okra pods, sliced in 1-inch pieces
• ¼ of fresh pineapple, split into 4 and sliced
• 1 tomato, large diced
• ½ of small bac ha (Vietnamese taro steam), peeled and sliced diagonally
• 100g of tamarind, placed in small bowl, covered with hot water and mixed well; seed-removed. (tamarind water)
• 1 chili, sliced
• 4 red onions, peeled, thinly sliced and fried with oil until golden brown
• Ngo om (Vietnamese rice paddy herb) or rau ram (Vietnamese coriander), washed and chopped
• Beansprouts, washed and drained
• Salt, sugar, MSG, fish sauce
• Oil

Directions:

In a stockpot, fill ¾ full with water. Bring to a boil, then turn heat down and add snakehead steaks.

Season with tamarind water, salt, sugar and MSG to taste.

When the steaks are just cooked well enough, remove them from the pot, and then add okra pods, bac ha, pineapple and tomato.

When all the ingredients are cooked, season again and add fried red onions, beansprouts, ngo om and rau ram.

Ladle in a large bowl.

Serve with fish sauce.

Eat plain or spoon over rice.

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