Cook With What You Have

Discover recipes using ingredients already in your kitchen. Results are ranked by how well they match your pantry.

How It Works

  1. Add Your Pantry - Enter ingredients you have at home.
  2. Search or Discover - Find recipes by keyword or click "What Can I Make?"
  3. Start Cooking - View your match percentage and visit the original recipe.

We don't host full recipes-we link directly to original sources.

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.

Ingredients

Marinade

  • 1 whole catfish or other firm white fish
  • 2 scallions, green part reserved for garnish and white part crushed
  • 4 teaspoons nước mắm
  • 1 teaspoon salt
  • Freshly-ground black pepper

Soup

  • 1 quart (950 ml) water
  • 2 teaspoons salt
  • 2 tablespoons nước mắm
  • ½ cup (120g) sour bamboo
  • ¼ fresh pineapple, core removed, cut lengthwise and sliced

Garnish

  • 2 tablespoons chopped fresh coriander
  • Green part of scallions, chopped
Your pantry · Interactive controls load with JavaScript

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.

Notes

  • Traditionally, the fish head is not removed, but you can if you prefer.

Categories