Name: Tamarind and Pineapple Broth with Silver Perch (Canh Chua Cá)
Yield: Serves 2 as a main, or 6 as part of a shared feast
Cuisine: Vietnamese
Ingredients: 1 litre (35 fl oz/4 cups) fish stock; 300 g (10½ oz) tamarind pulp; 2 teaspoons fried garlic; 10 okra, sliced in half on the diagonal; 150 g (5½ oz) bean sprouts; 1 elephant ear stem, sliced on the diagonal; 1 bunch rice paddy herb, chopped; 1 bird’s eye chilli, chopped; 1 tomato, diced; 1 whole silver perch (350–400 g/12–14 oz), cut into 1.5 cm (⅝ in) thick cutlets; 1 tablespoon fried red Asian shallots; 75 g (2¾ oz/⅓ cup) sugar; 4 tablespoons fish sauce; 2 x 1 cm (½ in) thick slices of fresh pineapple, diced

Preparation info

Serves
2
as a main

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Luke Nguyen: This dish pretty much sums up Vietnamese cuisine: clean, crisp, delicate, fresh, textured, fragrant and well balanced. Canh chua is a great introduction to Vietnamese food.

I introduced my partner, Suzanna, to this dish seven years ago and she fell in love … with the dish, that is. Today, she cooks canh chua every Christmas for her family. It has become a perma

Ingredients

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Ingredients

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