TRAN CAN COOK!: How to make Canh Chua Ca (Vietnamese Hot and Sour Soup)

Put catfish in water and cook for a little bit.

Peel the taro root to remove the green skin.

Cut tomatoes into wedges and peel garlic, cutting off the ends.

Check the catfish for doneness by inserting a stick; it should go through with minimal resistance.

Remove the cooked catfish from the water and set aside.

Boil approximately 14-16 cups of water in a pot.

Add one whole packet of tamarind soup mix to the boiling water.

Add about 7 teaspoons of sugar to the pot, adjusting to taste.

Add the tomatoes to the pot first and cook for about a minute until they are moderately firm.

Gently add the cooked catfish to the pot.

Add the rice paddy herb (ra) and then the bean sprouts.

Add the straw mushrooms, separating the juice from the can before adding them to the pot.

Bring the heat back up to a boil and prepare to add the herbs.

In a separate pan, heat 1/4 cup of vegetable oil until it looks liquefied.

Add minced garlic to the hot oil and fry it until golden brown, being careful not to burn it.

Add sliced Thai chilies to the soup for flavor.

Once everything is ready, remove the soup from heat.

Equipment Needed

Spice Level:

Allergens