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.
– 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
In a large mixing bowl, mix together fish and pepper. Cover and let stand at room temperature for 30 minutes.
In a large saucepan, heat oil over medium heat for 2 minutes. Add tomatoes and sugar. Cook 2 minutes, or until tomatoes are soft.
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.
Add vinegar, mint, and scallions.
Serve over hot rice or in individual soup bowls with rice on the side
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