Canh chua cá is a rustic, simple but equally attractive dish with a mildly sour taste, the sweetness of fish, and the complex aroma of spices. Not only has the sour taste very easy to eat, but canh chua cá is also the perfect choice for the menu on hot days, and is also a very effective anti-sickness dish in the meals of the New Year. Let’s discover cách nấu canh chua cá with Tasty Touch in the article below.
What is Canh Chua Ca – Fish Sour Soup?
Let’s learn how to cook Canh chua ca – Fish Sour Soup easily and quickly for a delicious meal right in your kitchen.
Canh chua cá (fish sour soup) is the name of a dish with a lot of water and a sour taste because it is cooked with ingredients mixed with spices to create sourness. Canh chua cá is often used in hot areas such as the South, the Central region, or the hot summers of Northern Vietnam. This kind of sour soup is also especially popular in Hanoi’s culinary arts.
According to the definition in the Vietnamese Dictionary, canh chua cá is a liquid dish cooked with crab or fish with sour substance and spices. Therefore, the main ingredients to cook canh chua cá are vegetables, and different types of meat, or seafood (mainly fish), in which a sour seasoning is often used to create a delicious sour taste for the soup.
In the meals of Vietnamese families, there is an indispensable part, which is a bowl of sour soup. The soup bowl has a very simple type such as a bowl of boiled vegetable soup, cooked vegetable soup, … then even sophisticated types such as soup cooked with meat, cooked with fish, … A tray of rice without a bowl of soup will become dry, hard to pass.
Compared with many other types of soup, canh chua cá is considered to be more sophisticated in processing. Once you have cooked canh chua cá, you will surely be able to confidently cook most of the popular soups in the family.
Recipe for Canh Chua ca – Fish sour soup
The Vietnamese Canh Chua recipe is a unique and creative combination of the sweet taste of fish cooked with a little sour taste of pineapple and tomato along with the aroma of green onions and the smell of ships. The secret to giving you a bowl of fish soup that is not fishy, fish meat is fragrant and not crushed is right in this recipe.
Let’s go to the kitchen with Tasty Touch and make this dish right away.
Best Recipe For Canh Chua Ca – Fish Sour SoupCourse: Fish, Recipes
1 fish (800-1000 g)
1 dried onion
2-3 cloves of garlic
1 branch of lemongrass
½ small pineapple
4 green onions
½ the smell of ships
1 bunch of dill
200 g okra (optional)
1 liter of clean water
1 teaspoon seasoning
½ teaspoon seasoning
½ teaspoon ground pepper
1 tablespoon white wine (optional)
1 teaspoon seasoning seeds
2 tablespoons delicious fish sauce
1 teaspoon sugar (optional)
2 red peppers (optional)
2 tablespoons pure tamarind jam
- Process materials
Buy fresh fish that has been cleaned of organs, and scaled.
Wash fish with clean water several times, then squeeze a little salt to reduce fishiness and rinse, drain.
Marinate fish in the spice mixture for 20 minutes to infuse.
Tomato, pineapple, and okra are washed and then sliced tomatoes are areca, pineapple slices are about 0.5 cm thick and okra is 1 cm thick.
Half of the pineapple is pressed to get the juice.
Green onions, cumin, Chinese smell, and red pepper are picked up and washed with water several times, finely chopped.
- Fried fish
Heat a pan with a little oil.
Place the fish in a frying pan and cook on both sides. Pay attention to only flip the fish 1-2 times, do not fry until golden.
If you do not like to fry the fish, you can skip this step.
- Marinate fish meat and make broth
When the water starts to boil, add the fish, and cook for about 10 minutes for the fish to come out fresh.
Slowly pour the clear tamarind juice into the broth.
Add the fish broth seasoning and cook for another 5 minutes.
Remove the cooked fish from the pot.
- Cook fish soup and done
Saute the dried onion and then add the tomatoes to the soft island.
Pour tomatoes into the pot of boiled fish broth.
When the water boils again, add cooked fish, red pepper, pineapple, tomato, okra and cook together.
When it boils again, add scallions, dill, and Chinese flavor and cook until cooked.
Ladle into bowls and enjoy.
How many calories are in canh chua cá?
How many calories are in a bowl of canh chua cá? 1 bowl of canh chua cá contains about 140 – 150 calories. In a bowl of sour soup, the most calories come from shrimp, and other ingredients such as mint, tomato, pineapple, coriander, laksa leaves, etc., the calories are negligible.
However, fish contains a lot of nutrients, is one of the healthy seafood, and provides a lot of good protein, protein, vitamins, and minerals. Canh chua cá is also a dish containing a lot of omega-3 fatty acids, which help keep the heart healthy and work efficiently.
Is canh chua cá recipe healthy/good for you?
After finding out how many calories are in canh chua ca, the answer is definitely YES. Eating sour soup does not cause weight gain or obesity but also has health benefits. Because, according to nutrition experts, an average adult needs about 1500-2000 calories to fuel to perform basic daily activities.
However, canh chua ca only contains about 29 calories and is combined with fish or some other ingredients also ranges from 100 to 180 calories. Not only that, but it also contains a lot of nutrients that are beneficial to the body’s health.
Perhaps, everyone knows about the abundant nutrition in fish. The protein content is relatively stable from 16-17% for 100g of fish, and the amount of DHA is also very high, this is the “golden” substance that helps improve memory. Fat in fish is about 0.5-20g/100g of fish, besides there is calcium, phosphorus, vitamins A, B, D, and E, omega 3 and 6, etc.
13 reputable studies have shown that people who eat fish at least once a week have a 15% lower risk of cardiovascular disease compared to the general population. This reduction is 40% if fish is used 5 times a week. Fish also works to reduce the risk of allergies, and asthma, and enhance resistance, …
Not only is it a nutritious dish of canh chua ca, but it is also a popular dish with all the characteristics of Asian cuisine: using a lot of tropical fruits in cooking, often using fresh and simple products. Simple, cool aroma, a delicate combination of sour, spicy, sweet, salty…
Diverse ways to make Vietnamese canh chua ca recipe
Above I have guided you to cook canh chua ca with a fairly simple method. You can wander online or eat at a restaurant and find that canh chua ca is different from canh chua ca when cooked at home.
Indeed, there is no universal canh chua ca recipe. Canh chua ca is very diverse, as shown in the following points:
- Each region has different types of fish, some are quite popular, and dill is a must-try specialty when coming to this land.
- Not only are the fish ingredients diverse, but the spices in the canh chua can also change depending on the geographical conditions and the chef’s preferences.
- Canh chua ca should be enjoyed all year round. In the winter, sipping a bowl of hot soup feels warmer, and in the summer, eating a little cold, the sweet and sour taste of the soup helps to cool down.
Let’s learn more about the unique canh chua ca dishes of each region across the country!
Northern canh chua ca
In the North, there are many kinds of freshwater fish that people love such as carp, tilapia, salmon, trout, catfish, carp, sturgeon, catfish, etc. In canh chua ca In the North, people like to combine spices with mild acidity such as tomatoes, pickles, sour bamboo shoots, yellow pineapple, crocodile, etc. Cooked canh chua ca with some vegetables makes the broth. will have a cool taste like along the mosquito net, carrying the gun, cassava vegetables, coriander, …
Northerners like to serve canh chua ca with hot rice. At that time, eating rice with a piece of fish dipped in fish sauce or dipping soup with rice is delicious.
Western & Southern canh chua ca
Coming to the western river or the southern coastal region, you will enjoy a variety of sweet and fragrant meat such as snakehead, goby, howler, red snapper, cobia, spirit fish, and peg fish,…
Southerners like to cook canh chua ca with a bit of flavor and use a variety of strong-smelling herbs such as cilantro, hot peppers, tamarind leaves, etc. In canh chua ca, there are also many easy-to-eat vegetables such as okra, dandelion cotton, etc.
Central Vietnam canh chua ca
The Central Coast has many types of sea fish with thick, sweet meat that are loved by many people. There are many kinds of sea fish to cook very delicious canh chua cá such as mackerel, stingray, grouper, potato fish, …
Compared to other regions, the canh chua ca in the Central region has a stronger taste due to the taste of the sea and people also like to enjoy the sourness. Besides the sour substance, like many specialty dishes here, canh chua can also have a bit of the acrid and spicy taste of chili.
If the Northern canh chua ca is cooked with a lot of sour vinegar, the Central people often use sour fermented vegetables such as pickled bamboo shoots and salted eggplant. The canh chua ca here is also cooked with many unique vegetables such as bananas, spinach, and Giang leaves,…
Canh chua cá has a sweet and greasy taste of mackerel mixed with a mild sour taste that will bring you an unforgettable taste. Hopefully, the information on how to make canh chua cá above will help you make the dish easily. Good luck!