Vietnamese Sweet Sour Catfish Soup Celery Canh Chua Ca Bong Lau Nau Can Tay Recipe

Let’s dive into the world of vibrant flavors with a bowl of this aromatic Vietnamese Sweet and Sour Catfish Soup, where the tangy tamarind and sweet pineapple team up for the ultimate comfort food experience.

I love preparing Vietnamese Sweet Sour Catfish Soup, a charming combination of tamarind paste and pineapple. When it comes to flavor, this dish knows no bounds.

Its ingredients—fresh tomatoes, celery, and bean sprouts—guarantee a steady supply of vitamins, and its green herbs add a multitude of savory notes. To say it is soup-y is to underestimate the substantial quality that makes this dish a glorious first course.

Ingredients

• Catfish: A good source of lean protein with low fat content.
• Tamarind Paste: Adds a tangy, sour flavor, rich in calcium and magnesium.
• Pineapple: Contributes sweetness; high in vitamin C and fiber.
• Celery: Low in calories, provides dietary fiber and antioxidants.
• Bean Sprouts: Light and crispy, contain protein, vitamins C and K.
• Fish Sauce: Adds depth and umami, rich in protein and essential amino acids.

Ingredient Quantities

• 1 pound (450g) catfish, cleaned and cut into pieces
• 4 cups (950ml) water or chicken broth
• 2 tablespoons tamarind paste
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 cup (150g) pineapple, cut into chunks
• 2 tomatoes, cut into wedges
• 1 cup (100g) celery, cut into 2-inch pieces
• 1 cup (100g) bean sprouts
• 2 tablespoons fresh lime juice
• 2 green onions, chopped
• Handful of fresh cilantro, chopped
• Handful of fresh basil leaves
• 1 small chili, sliced (optional)

How to Make this

1. In a big pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté until you can smell it, which should take about 1 minute.

2. Incorporate the catfish pieces into the pot, and give them a light sauté for a duration of 2 to 3 minutes, until they achieve a state of partial doneness. Take the fish away from the pot and place it into a holding pattern off to the side.

3. Combine the water or chicken broth in the same pot and bring it to a boil.

4. Include the tamarind paste, fish sauce, sugar, and salt. Dissolve the tamarind and sugar completely and thoroughly.

5. Introduce the pineapple chunks and the tomato wedges into the broth. Allow the ingredients to achieve a state of gentle simmer for a duration of 5 minutes.

6. Put the catfish back in the pot and let it simmer for another 5 to 7 minutes until it’s cooked all the way through. The instructions call for returning the “partially cooked” fish to the pot. That means you should remove it from your ear, if that’s where the partially cooked fish is, and put it back in the pot. The catfish will simmer perfectly in water for another 5 to 7 minutes.

7. Mix the celery pieces, bean sprouts, and lime juice into the soup and keep it on low heat for another 2 minutes.

8. Sample the soup and fine-tune the flavor profile, adding additional salt or fish sauce as needed.

9. Take the pot off the heat and incorporate the chopped green onions and cilantro.

10. Heat the dish thoroughly before serving, adorned with fresh basil leaves and, if you’re feeling bold, slices of fresh chili. And enjoy your fragrant Vietnamese Sweet and Sour Catfish Soup!

Equipment Needed

1. Large pot
2. Cooking spoon
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Small bowl (for holding catfish off to the side)
7. Ladle (for serving)

FAQ

• What type of catfish is best for this soup?Pangasius and basa, two freshwater catfish, are popular for their mild flavor and tender texture.
• Can I use a different fish if catfish is unavailable?You can use other white fish such as tilapia or snapper in place of these.
• Is there a substitute for tamarind paste?You can use lemon or lime juice; however, it will slightly change the authentic flavor.
• What can I use instead of fish sauce?Soy sauce can serve as a replacement; however, it is essential to consider that it will impart a distinctive flavor profile.
• How do I adjust the spiciness of the soup?For a milder soup, adjust the number of sliced chiles or leave them out altogether.
• Can I make this soup vegetarian?Yes, substitute the fish and fish sauce for tofu or mushrooms. Use vegetable broth.

Vietnamese Sweet Sour Catfish Soup Celery Canh Chua Ca Bong Lau Nau Can Tay Recipe Substitutions and Variations

Tilapia or snapper can replace catfish for a similar texture and flavor.
You can replace tamarind paste with lime juice and a touch of brown sugar to mimic the sweet-tartness.
Honey or agave syrup can substitute for sugar as a natural sweetener.
Green mango is an excellent substitute for sweet, ripe pineapple if you are looking for something tart and tangy. Pineapple lends a soft sweetness to many dishes, but green mango is not alone in being able to lend an alternative flavor profile to this tropical fruit that can be missed when pineapple is not on hand.
Bok choy or chayote can take the place of celery, offering a different crunch and flavor.

Pro Tips

1. Enhance the Tamarind Flavor For a more pronounced tamarind flavor, consider simmering the tamarind paste in some of the broth separately until it thickens slightly before adding it to the main pot. This can intensify its tanginess.

2. Pineapple Sweetness If your pineapple is not very sweet, try caramelizing it in a separate pan with a little bit of sugar before adding it to the broth. This can help enhance its sweetness and complexity in the soup.

3. Fish Texture To prevent the catfish from becoming too soft or breaking apart, lightly coat the pieces in cornstarch before sautéing. This gives them a slight crust and helps maintain their structure during simmering.

4. Balanced Acidity If the soup tastes too sour from the tamarind, consider adding a small amount of coconut milk or cream at the end. This can balance the acidity with some creaminess, adding another layer of flavor.

5. Herb Infusion To maximize the aromatic qualities of the basil, lightly bruise the leaves by clapping them between your hands before adding them as a garnish. This releases their essential oils, enhancing the soup’s aroma.