Sweet and Sour Soup

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Sweet and Sour Soup / Canh chua ca

This soup combines the sweetness of pineapple with the sour taste of vinegar.The pineapple, native
to Vietnam, is considered a vegetable in that country.

Ingredients

Serves 4
– 1 lb. fish fillets, cut into bite-sized pieces*
– ¼ tsp. pepper
– 2 tbsp. oil
– 3 tomatoes, cut into 8 wedges each
– 1 tsp. sugar
– 2 10¾-oz. cans (about 3 c.) chicken broth
– 1 20-oz. can chunk pineapple, drained thoroughly
– 2 tbsp. white vinegar
– 2 tbsp. chopped fresh mint leaves or 1 tsp. dried mint
– ¼ c. chopped scallions

Instructions

Step 1: 
In a large mixing bowl, mix together fish and pepper. Cover and let stand at room temperature for 30 minutes.

Step 2: 
In a large saucepan, heat oil over medium heat for 2 minutes. Add tomatoes and sugar. Cook 2 minutes, or until tomatoes are soft.

Step 3: 
Add chicken broth, pineapple, and fish. Bring to a boil over high heat. Reduce heat to medium and simmer for 5 minutes, or until fish is cooked through and tender.

Step 4: 
Add vinegar, mint, and scallions.

Step 5:
Serve over hot rice or in individual soup bowls with rice on the side

Note:
For this soup, you can use fresh or frozen sole, cod, or haddock fillets. If you use frozen fish, thaw completely before using

Food: Sweet and Sour Soup

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