Saturday, October 27, 2007

Canh Chua Cá Bông Lau

Catfish with Vegetables Sour Soup

Live Catfish (2 lbs): They will clean and slice your fish at Asian market. Use head, tail piece and 1 slice from the belly. The rest save up for "clay pot" dish.
1 medium taro stem, sliced
1/2 cup pineapple (fresh or canned, sliced or cubed)
1/2-1 tomato
1 cup beansprount
6 small okras
Tamarind powder
1 T chopped rice paddy herb
1/2 T crisp-fried garlic oil

Put fish head and cover with few cups water. Bring to boil over medium high heat, add fish tail and slice in to cook for 5-7 minutes, remove fish. Add pineapple and tamarind powder in, season with sugar, fish sauce or some salt. Add okra to cook for 2 minutes, then add taro stem, tomato and beansprout. Top with 1/2 T crisp-fry garlic oil and rice paddy herb, few slices of hot chilli if you wish. Serve hot with rice.


CapriR said...

Kha`, na^'u canh chua coi chu+`ng BB dzo^ la.i che^ o?ng che^ eo bi gio+` :-P

kiki said...

Ha` ha` ... dda^u da'm ma` mo+`i o^?ng a(n :) Mi`nh lo+'n le^n vo+'i canh chua nha` ha`ng "Vu~ng Ta`u" ne^n chi? bie^'t na^'u va^.y.

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