The Vietnamese sweet and sour shrimp broth, Canh Chua Tom, is less well-known than the Thai Tom Yum Kung, but certainly not less tasty. Fresh acid by the tamarind, sweet by the fresh pineapple and tomato and savoury by the crispy garlic and fresh herbs. Yummy!

The Vietnamese sweet and sour tamarind pineapple soup, Canh Chua Tom, is less well-known than the Thai Tom Yum Kung, but certainly not less tasty.

Taste and texture

I call this recipe a soup, but they often eat rice or rice noodles. It is actually a dish with fish and vegetables in a very thin sauce. All flavours in this recipe are intense. The dried shrimp, shell and head of the shrimp make the broth full and savoury.

“Sweet, salty and sour cry for attention. In addition, crispy fried golden brown garlic and many chopped herbs with their quirky flavours. All the delights of Vietnamese cuisine in a bowl”

The Vietnamese sweet and sour tamarind pineapple soup, Canh Chua Tom, is less well-known than the Thai Tom Yum Kung, but certainly no less tasty. Sweet and sour, spicy and savory. Finish it all with home-baked crispy garlic.

The pineapple that I had seemed very ripe, but did not taste very sweet. That’s why I have added lemongrass, lime leaves and laos to the broth to get the missing fresh sweet taste. If you can find very sweet pineapple then you could omit these flavourings.

Vietnamese ingredients for the tamarinde pineaple soup

Unfortunately, some characteristic ingredients for this dish are hard to find. I replaced okra and elephants ears, vegetables that are normally in it, with daikon radish and celery. These give the soup a tasty and sweet taste which results in the need of less sugar.

I also came up with a replacement for the rice paddy herb, which smells of cumin and lemon: homemade cumin oil. Our Vietnamese former colleague/ girlfriend finds it a brilliant solution! A few drops of this oil is enough to get a fragrant rice paddy.

The rice paddy herb is difficult to obtain. A good replacement is a homemade oil of cumin and lemongrass.

The rice paddy herb is difficult to obtain. A good replacement is a homemade oil of cumin and lemongrass.

In this recipe I use dried shrimps and prawns with a head and shell for a shrimp broth, but you could of course use chicken or sliced ​​fish. You could also replace (part of) the water with a ready-made broth.

The Vietnamese sweet and sour tamarind pineapple soup, Canh Chua Tom, is less well-known than the Thai Tom Yum Kung, but certainly no less tasty.

Another characteristic taste for this soup is Vietnamese culantro or sawtooth herb. An herb with a firm and long leaf that needs to be cut into thin strands. Replace with normal coriander if necessary.

Vietnamese culantro has long firm green leaves. The taste and odour are comparable to normal coriander.

Quite a list with Asian grocery shop-ingredients. But when it’s finished you have a lot of Vietnamese deliciousness in a bowl!

Print

Vietnamese Tamarind Pineapple Soup

De Vietnamese zoetzure tamarinde ananas soep, Canh Chua Tom, is minder bekend dan de Thaise Tom Yum Kung, maar zeker niet minder lekker.

The Vietnamese sweet and sour shrimp broth, Canh Chua Tom, is less well-known than the Thai Tom Yum Kung, but certainly not less tasty. Fresh acid by the tamarind, sweet by the fresh pineapple and tomato and savoury by the crispy garlic and fresh herbs. Yummy!

  • Author: Kamwoj
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 1x
  • Category: Starter
  • Method: cooking, frying
  • Cuisine: Vietnamese
Scale

Ingredients

Fried garlic:

  • 35 g minced garlic (about 10 toes)
  • 100 g oil with a neutral taste

Cumin-lemon oil:

  • 3 g cumin (1 tbsp)
  • 1 stalk of lemongrass
  • 1 green small green chili, optional
  • Oil that is left over from the fried garlic

Broth:

A

  • 1 tbsp oil
  • 15 g garlic, minced (about 3 toes)
  • 15 g small dried shrimp, rinsed in water

B

  • 3 large sweet tomatoes, thinly sliced
  • 2 medium onions, coarsely cut
  • half large and sweet pineapple, in small pieces
  • 250 g white or green daikon radish, halved lengthwise and in slices of 0.5 cm
  • 3 celery stalks, in 1 cm thick diagonal strips
  • 5 l of water
  • 1 small red chili, optional and amount to taste
  • 45 g lemongrass, crushed
  • 30 g laos, in thin slices
  • 3 leaves of lime leaf, torn

C.

300 g shrimp with head and shell, thawed or fresh. In a metal colander.

D

  • 3 tsp fish sauce, to taste
  • 5 tsp salt, to taste
  • 180200 g tamarind puree *, to taste
  • 50 g of white palm sugar or white sugar, to taste

E

Instructions

Crispy garlic:

  1. Prepare a heat-resistant bowl, a metal strainer and a flat plate with kitchen paper. Put the oil and garlic in a small saucepan. Heat the oil and garlic together over medium heat. After a few minutes, the garlic will be dark yellow in colour (see photo). The garlic is still browning and will turn golden brown after straining.
  2. Remove the pan from the heat and strain the garlic. Wipe the pan with kitchen paper. Return the oil to the pan.
  3. Drain the garlic well and put it on kitchen paper. Pat the garlic dry with another sheet of kitchen paper. Go to this post for a more detailed description.

Cumin oil:

  1. Crush the cumin seeds so that their fresh taste is transferred to the oil. I prefer not to use cumin powder because the taste of powder is less fresh. Then you crush the lemongrass and green chili.
  2. Put the ingredients in the oil pan that you used for the garlic. Place the pan on medium heat. Scrape the cumin seeds off the edge with bamboo sticks or a wooden ladle. Turn off the heat after 5 minutes. Leave all ingredients in the hot oil for at least half an hour.

Broth:

  1. Place a 2 litre pan on a medium heat and heat up the oil. Bake all A ingredients in it for a few minutes until it starts to smell nice. The garlic and onions do not have to turn brown.
  2. Now add all B ingredients to the pan. Bring to boil. Keep the heat high and now also put the (metal) sieve with shrimp in the pan. As soon as the broth has reached its boiling point, remove the shrimp strainer. Turn the heat down.
  3. Rinse the shrimp in cold water so that they do not overcook.
  4. Peel the prawns and place them separately in a bowl. Lay the heads and shells in the sieve.
  5. Place the strainer in the pan again for a stronger shrimp broth. Let it cook for another 15 minutes on low heat.
  6. Stir a part of all D ingredients into the soup and taste. Find your balance of sweet, salty and sour. And again: the taste may blast.

To serve:

Remove the lemongrass, lime leaves and laos from the pan (you may also leave them in for decoration). Divide the soup, shrimp and vegetables into 4 bowls. Add the chopped herbs, crispy garlic and drops of cumin oil to the soup to taste. And possibly steamed rice.

Enjoy!

Notes

* Tamarind puree: I soaked a block of pressed tamarind paste without pit (400 grams) in a litre of boiling hot water for 4 hours. Mix the tamarind well with the water. Then push everything through a sieve. What is passed through is tamarind puree. I save the puree by freezing it in ice cube trays.

Chicken: try chicken thigh instead of shrimp. The thigh meat is tender and the bones give the soup a full flavour.

Vegan: instead of water use a vegan broth that does not have very dominant flavours. And silken tofu instead of (dried) shrimp. If you don’t like tofu, try fresh Chinese Yum. This carrot has a porous and slightly crunchy texture that completely absorbs the flavours of the soup, just like the tofu.

Keywords: Vietnamese, soup, Canh Chua Tom, shrimp, tamarind, pineapple, fish, broth

 

Share
Bekijk hoe wij omgaan met persoonsgegevens in onze Privacyverklaring.

Pin It on Pinterest