Name: Vietnamese Sour Soup with River Leaf (Canh Chua La Giang)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 1 1/2 lbs fish (whole or filet catfish, salmon or any fish of your choice. You can also use chicken thighs cut into bite-size pieces); 1 tablespoon fish sauce; 3 chili peppers (optional; slice thin); 2 tablespoons vegetable oil (or other neutral oil); 3 garlic cloves (peel and roughly chop); 1 small shallot (peel and roughly chop); 1 1/2 quarts water (can sub with chicken stock to omit bouillon/seasoning powder); 200 grams blanched river leaf (about 10 oz fresh); 1 ripe red tomato (slice into thin wedges or cubes); 3 tablespoons granulated white sugar; 1 teaspoon fine ground sea salt; 2 tablespoons chicken bouillon powder or mushroom seasoning powder

Description

An easy sour soup recipe made with fish and sour river leaf. You can also use chicken. Perfectly balanced, savory, and tart. Serve with steamed rice for a complete Vietnamese family-style meal.

Ingredients

Units Scale

Fish/Chicken Marinade

1 1/2 lbs fish (whole or filet catfish, salmon or any fish of your choice. You can also use chicken thighs cut into bite-size pieces)
1 tablespoon fish sauce
3 chili peppers (optional; slice thin)

Soup

2 tablespoons vegetable oil (or other neutral oil)
3 garlic cloves (peel and roughly chop)
1 small shallot (peel and roughly chop)
1 1/2 quarts water (can sub with chicken stock to omit bouillon/seasoning powder)
200 grams blanched river leaf (about 10 oz fresh)
1 ripe red tomato (slice into thin wedges or cubes)
3 tablespoons granulated white sugar
1 teaspoon fine ground sea salt
2 tablespoons chicken bouillon powder or mushroom seasoning powder

Cook Mode Prevent your screen from going dark

Instructions

Prepare the ingredients: Peel and finely mince the garlic and shallots. Thinly slice the chilies. Clean the fish then cut into large pieces. Set aside.
Marinate the fish: Marinate the fish with fish sauce and chili peppers for at least 30 minutes at room temperature or overnight in the fridge.
Sauté the aromatics: In a medium-size stockpot, heat the vegetable oil over medium-high heat. Add the garlic and shallot and sauté until fragrant.
Add the fish and tomatoes: Add the marinated fish along with its juices and marinade liquid. Toss the fish with the aromatics for about 3 minutes over medium-low heat. Add the tomatoes and gently toss them with the aromatics as well on the bottom of the pot.
Add rest of ingredients: Add water and river leaf. Simmer the soup over medium-low heat for about 20 minutes. Season with sugar, salt, and bouillon powder/seasoning powder, adding a little at a time to taste.
Finish: Turn off the heat, garnish with cilantro or additional chilies for a beautiful presentation, and serve as a side dish with steamed rice.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Vietnamese