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.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese