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Vietnamese Sour Fish Soup with River Leaf (Canh Chua Lá Giang) - Vicky Pham
An easy sour soup recipe made with fish and sour river leaf. You can also use chicken. Perfectly balanced, savory, and tart. Serve with steamed rice for a complete Vietnamese family-style meal.
Rezept
Zubereitungszeit ca. 30 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 20 Minuten
Zutaten:
- 1 1/2 lbs fish (whole or filet catfish, salmon or any fish of your choice. You can also use chicken thighs cut into bite-size pieces)
- 1 tablespoon fish sauce
- 3 chili peppers (optional; slice thin)
- 2 tablespoons vegetable oil (or other neutral oil)
- 3 garlic cloves (peel and roughly chop)
- 1 small shallot (peel and roughly chop)
- 1 1/2 quarts water (can sub with chicken stock to omit bouillon/seasoning powder)
- 200 grams blanched river leaf (about 14 oz fresh)
- 1 ripe red tomato (slice into thin wedges or cubes)
- 3 to 4 tablespoons granulated white sugar
- 1 teaspoon fine ground sea salt
- 2 tablespoons chicken bouillon powder or mushroom seasoning powder
Arbeitsschritte:
- Peel and finely mince the garlic and shallots. Thinly slice the chilies. Clean the fish then cut into large pieces. Set aside.
- Marinate the fish with fish sauce and chili peppers for at least 30 minutes at room temperature or overnight in the fridge.
- In a medium-size stockpot, heat the vegetable oil over medium-high heat. Add the garlic and shallot and sauté until fragrant.
- Add the marinated fish along with its juices and marinade liquid. Toss the fish with the aromatics for about 3 minutes over medium-low heat. Add the tomatoes and gently toss them with the aromatics as well on the bottom of the pot.
- Add water and river leaf. Simmer the soup over medium-low heat for about 20 minutes. Season with sugar, salt, and bouillon powder/seasoning powder, adding a little at a time to taste.
- Turn off the heat, garnish with cilantro or additional chilies for a beautiful presentation, and serve as a side dish with steamed rice.
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