Soup > Asian Soups > Vietnamese Soups > Canh Chua > Canh Chua Mung

Vietnamese Sour Soup with Bean Sprouts (Canh Chua Mung) Recipe

Ingredients with Measurements:
- 1 pound of fish fillets, cut into bite-sized pieces
- 1 cup of bean sprouts
- 2 tomatoes, cut into wedges
- 1 onion, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of tamarind paste
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 4 cups of water
- Salt and pepper to taste
- 1 tablespoon of vegetable oil
- 1 red chili pepper, sliced (optional)
- 1/4 cup of chopped cilantro (optional)

Special equipment needed:
- None

Step-by-step instructions:

1. In a pot, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant.

2. Add the fish fillets and sauté for 2-3 minutes until lightly browned.

3. Add the water, tamarind paste, fish sauce, and sugar. Stir well and bring to a boil.

4. Reduce the heat to low and let the soup simmer for 10-15 minutes.

5. Add the tomato wedges and bean sprouts to the pot and let them cook for 2-3 minutes.

6. Season the soup with salt and pepper to taste.

7. Garnish with sliced chili pepper and chopped cilantro (optional).


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories: 180
- Fat: 6g
- Carbohydrates: 12g
- Protein: 20g

Substitutions for ingredients:
- Fish fillets can be substituted with shrimp or chicken.
- Tamarind paste can be substituted with lime juice.
- Bean sprouts can be substituted with other vegetables such as okra or eggplant.

Variations:
- Add pineapple chunks for a sweeter taste.
- Use chicken broth instead of water for a richer flavor.
- Add lemongrass for a more fragrant soup.

Tips and tricks:
- Use fresh fish for the best taste.
- Adjust the amount of tamarind paste and sugar according to your preference.
- Do not overcook the fish fillets to prevent them from becoming tough.

Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.

Presentation ideas:
- Serve the soup in individual bowls with a side of steamed rice.

Garnishes:
- Sliced chili pepper and chopped cilantro

Pairings:
- Steamed rice
- Grilled meats

Suggested side dishes:
- Vietnamese spring rolls
- Stir-fried vegetables

Troubleshooting advice:
- If the soup is too sour, add more sugar to balance out the flavor.
- If the soup is too salty, add more water to dilute the seasoning.

Food safety advice:
- Make sure the fish is cooked through before serving.
- Store the leftover soup in the refrigerator within 2 hours of cooking.

Food history:
- Canh Chua Mung is a traditional Vietnamese soup that originated in the Mekong Delta region.

Flavor profiles:
- Sour, sweet, and savory

Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.

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Region: Vietnamese

Taste: Sour, Tangy, Spicy, Herbal, Umami