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Canh Chua (Vietnamese Hot and Sour Soup)

Canh chua is the Vietnamese "Hot & Sour" soup. It is closest to the Thai and the Cambodian tom yum soup, although it is more sweet and sour than its spicier counterparts. Each family has its own canh chua recipe and sometimes, members from the same family have their own.

Source and licence

"Canh Chua (Vietnamese Hot and Sour Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Canh_Chua_(Vietnamese_Hot_and_Sour_Soup), revision 4629675), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Canh_Chua_(Vietnamese_Hot_and_Sour_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4629675

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Vietnam. Associated with Vietnam by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Marinate the fish for 15 minutes with the crushed scallions, black pepper, salt, and nước mắm.
  2. Bring water to the boil. Add the sour bamboo and pineapple slices. Boil for 5 minutes.
  3. Add marinated fish and continue to boil for a total of 10 minutes. While the fish is boiling, add Nước mắm, and salt.
  4. For serving, the soup can be garnished with coriander and the green part of scallions.