Ingredients with Measurements:
- 1 lb pork shoulder, sliced into thin pieces
- 4 cups water
- 1 can (15 oz) pineapple chunks, drained
- 1 cup tamarind pulp
- 2 tomatoes, cut into wedges
- 1 cup bean sprouts
- 1 cup okra, sliced
- 1 cup elephant ear stem, sliced
- 1 cup fresh herbs (cilantro, mint, Thai basil)
- 2 tbsp fish sauce
- 2 tbsp sugar
- 1 tbsp vegetable oil
- 1 tbsp garlic, minced
- 1 tbsp shallot, minced
- 1 tbsp chili pepper, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the garlic, shallot, and chili pepper, and sauté until fragrant.
2. Add the pork and stir-fry until browned.
3. Add the water, tamarind pulp, fish sauce, and sugar. Bring to a boil and then reduce heat to low. Simmer for 20 minutes.
4. Add the pineapple, tomatoes, okra, and elephant ear stem. Simmer for another 10 minutes.
5. Add the bean sprouts and fresh herbs. Simmer for 2-3 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Pork can be substituted with chicken or shrimp.
- Tamarind pulp can be substituted with lime juice.
- Elephant ear stem can be substituted with taro root or sweet potato.
Variations:
- Add more vegetables such as bok choy, cabbage, or carrots.
- Add a can of coconut milk for a creamier soup.
- Use lemongrass and ginger for a more aromatic flavor.
Tips and tricks:
- Use fresh herbs for the best flavor.
- Adjust the amount of sugar and fish sauce to your liking.
- If the soup is too sour, add more sugar. If it's too sweet, add more tamarind pulp or lime juice.
Storage instructions:
Store 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 garnish of fresh herbs on top.
Garnishes:
Fresh herbs (cilantro, mint, Thai basil), chili pepper slices, lime wedges.
Pairings:
Steamed rice, Vietnamese spring rolls, grilled meats.
Suggested side dishes:
Vietnamese pickles, stir-fried vegetables, steamed buns.
Troubleshooting advice:
- If the soup is too sour, add more sugar or pineapple.
- If the soup is too salty, dilute it with more water or add more vegetables.
Food safety advice:
Make sure to cook the pork thoroughly to avoid any foodborne illnesses.
Food history:
Canh chua is a popular Vietnamese sour soup that originated in the Mekong Delta region. It is typically made with fish, but this version uses pork.
Flavor profiles:
Sour, sweet, savory, and spicy.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Vietnamese