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Canh Mang Chua Ca / Vietnamese Sour Bamboo & Fish Soup


๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:

๐Ÿ”ธ 2-4 Catfish Steak/Head/Tail

๐Ÿ”ธ 5 small Roma Tomatoes

๐Ÿ”ธ 18 oz Sour Bamboo (use as much as youโ€™d like, +/-)

๐Ÿ”ธ 8 cups Water

๐Ÿ”ธ 2 Tbsp Fish Sauce

๐Ÿ”ธ 1+ tsp Mushroom Seasoning

๐Ÿ”ธ 1+ tsp Salt

๐Ÿ”ธ Black Pepper

๐Ÿ”ธ Rice Paddy Herb (chopped)

๐Ÿ”ธ Fried Shallots to garnish (optional)


๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:

1. Season and rub Catfish lightly with Black Pepper, Salt, and Mushroom Seasoning on both sides. Set aside and prep the veggies. Cut Roma Tomato in wedges and chop the Rice Paddy Herb in 1 inch pieces. Wash and drain the Sour Bamboo.


2. In a large pot, add 8 cups Water and the Sour Bamboo. Bring it to a boil with the lid on.


3. Season the soup with 1 tsp Mushroom Seasoning and 2 Tbsp Fish Sauce.


4. Add in the Catfish, turn the heat down to medium high, and continue to cook it for 7 minutes with the lid on.


5. Add in Roma Tomatoes. Taste the soup and season with Salt if needed. I seasoned mine with 1/2 tsp Salt. Cook for 2-3 minutes with the lid off. Turn off heat and add chopped Rice Paddy Herb.

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