Mama Phan’s Vietnamese Sweet and Sour Soup with Catfish Recipe (Canh Chua Cá Bông Lau)

Vietnamese Sweet and Sour Catfish Soup (Canh Chua Cá Bông Lau)

RECIPE

Ingredients:
-1lbs of fish (catfish used in this video) you can use salmon, shrimp, any kind of seafood or even chicken *Vegan Options* oyster mushrooms, enoki mushrooms, any and all types of mushrooms, tofu
-2.5 cup of water
-2 pho spoon (tbsp) spoons sugar
-1 full pho spoon (tbsp) of tamarind powder
-1/2 pho spoon (tbsp) salt
-1 cube chicken stock
- fried garlic
-1 cup okra
-1 cup tomatoes
-1 cup elephant ear
-1 cup bean sprouts

Garnishes
-rice paddy
-green onion
-fried garlic

Instructions
1. Turn your stove to medium high
2. Add 2.5 cups of water to any pot of your choice
3. Add 2 tablespoons of water, 1/2 table spoon of salt, 1 tablespoon of sugar, 1 cube of chicken stock and give it a good mix
4. Once water comes to a boil add in your catfish (or any protein of your choice. Let it simmer, while occasionally skimming the broth for impurities
5. When the fish is cooked (you can tell once it looks opaque and the fish falls apart easily with a fork — you can take out a piece to check) add in all your vegetables (okra first and the other veggies in any order after since okra takes longer than the other veggies to cook)
6. Once you’ve added all the vegetables; turn off the heat. Vegetables will continue to cook in the hot broth
7. Garnish with rice paddy and fried garlic
8. When serving in a separate dish, add additional rice paddy, garlic and Thai chili for bonus presentation points
9. Serve with fish sauce (our favorites are three crab brand or megachef) topped with chili oil (optional) for dipping! We highly recommend
10. Enjoy!

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