Canh Chua
Ingredients
For homemade stock
- 1 ½ lb pork
- 1 yellow onion
- 1 tsp salt
For soup
- 4 cups stock (if not making your own)
- 1 20 oz can pineapple chunks in juice
- 1 piece of ginger
- 1 ½ lb catfish cut into 1 inch pieces
- 3 tomatoes quartered
- 12 oz bean sprouts
- 1 tbsp tamarind paste
- 1 tsp sugar
Instructions
If making your own stock
- Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water. This process cleans the pork. Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
- Add the onion and simmer for 1.5 hours. Make sure to check every 30 minutes for impurities. Scoop away any you see.
If using store-bought stock, start here
- Bring stock in a pot to a simmer over medium heat.
- Add the pineapple (including the juice) and ginger to the soup. Simmer for another 20 minutes.
- Put the catfish in and simmer for another 10 minutes until it is cooked through.
- Add the vegetables, tamarind, and sugar.
- Bring the soup to a boil and serve with a side of white rice.
Notes
Recipe inspired by Cooking Therapy