Canh Chua Rau Muống, or sour soup with water spinach, is a popular Vietnamese dish known for its refreshing and tangy flavors. Here’s a step-by-step guide to cooking this flavorful and delicious soup:
Ingredients:
- 300g water spinach (rau muống), washed and cut into 2-inch lengths
- 200g fish fillets (tilapia, catfish, or any white fish), cut into bite-sized pieces
- 1-2 tomatoes, cut into wedges
- 2-3 fresh red chilies, sliced (adjust to your spice preference)
- 1 medium onion, sliced
- 2-3 tablespoons tamarind paste (mixed with water to make tamarind juice)
- 4 cups water
- 2-3 tablespoons fish sauce
- 1 tablespoon vegetable oil
- Salt and sugar to taste
- Fresh herbs for garnish (cilantro, Vietnamese mint, or basil)
Procedure:
- Prepare the Tamarind Juice:
- Mix the tamarind paste with water and strain to extract the tamarind juice. Adjust the water-to-tamarind ratio to achieve the desired sourness.
- Cooking the Fish:
- Heat the vegetable oil in a pot over medium heat. Add the sliced onions and cook until they are translucent.
- Add the fish pieces and sauté for a few minutes until the fish turns white on the outside.
- Adding Tamarind Juice and Water:
- Pour in the tamarind juice and water. Let the mixture come to a gentle boil.
- Seasoning the Soup:
- Add fish sauce, red chilies, and salt to the boiling soup. Adjust the seasoning according to your taste preferences. If you like it slightly sweet, add a pinch of sugar.
- Adding Tomatoes and Water Spinach:
- Once the soup reaches a gentle boil, add the tomato wedges and cook for a few minutes until they start to soften.
- Add the water spinach to the soup and cook until they are tender but still slightly crisp.
- Final Adjustments:
- Taste the soup and adjust the sourness, salt, or sweetness as needed by adding more tamarind juice, fish sauce, salt, or sugar.
- Serving:
- Transfer the Canh Chua Rau Muống into a serving bowl and garnish with fresh herbs like cilantro, Vietnamese mint, or basil.
- Enjoy:
- Serve the Canh Chua Rau Muống hot with steamed rice as a main dish or as a side to a full Vietnamese meal.
This tangy and flavorful sour soup with water spinach is a perfect balance of sour, spicy, and savory flavors, making it a delightful and refreshing addition to any meal.