Vietnamese Sour Shrimp Soup Canh Chua Tom Recipe
Canh Chua Tom recipe is a traditional Vietnamese culture soup that is popular for its unique blend of spicy, sweet, and sour flavor.
As a Vietnamese-American, this soup is of cultural significance to me and has a staple in many households for family gatherings.
This is a favorite soup among many and is typically made with shrimp, pineapple, and various Vietnamese herbs and vegetables, and is served with steamed white rice.
Vietnamese Canh Chua Tom
The soup gets its sour taste from tamarind concentrate, which is a fruit that is a common ingredient used in Southeast Asia, more specifically Vietnamese cuisine.
The fruit is a brown pulp with seeds inside. To avoid the pulp from going into the soup, use a fine mesh sieve before adding it to the soup.
The sweet flavor comes from pineapple and sugar, while the spiciness comes from chili peppers.
The combination of these flavors creates a delicious and comforting soup that is perfect for any occasion.
Whether it’s a cold winter day or a hot summer night, Canh Chua Tom is a dish that can be enjoyed year-round. This dish is not commonly eaten in Western Countries.
There are regional variations of the recipe, where a ton of different interpretations are made depending on a family’s personal preference and different regions.
For example, the recipe from Southern Vietnam may be different from Central Vietnam or the Mekong Delta region.
We’ve got the scoop on some Vietnamese recipes for Canh Chua Tom, as well as some tips and tricks for making the perfect bowl of Canh Chua.
So, grab your apron, and let’s get to cooking the Vietnamese dishes!
Ingredients
I love making Canh Chua Tom, a Vietnamese sour shrimp soup, because it’s easy to prepare and packed with flavor.
Here are the ingredients from the Asian market you can use to make this delicious Vietnamese soup:
- Shrimp or prawn, peeled and deveined
- Elephant ear plants, peeled and cut into diagonal pieces (elephant ears are a type of plant that are in the taro family)
- Okra, keep whole or halved
- Beansprout
- Thai basil
- Tomato, quartered
- Lemongrass stalks, with the white bulb crushed and cut into three 2-inch sections
- Pineapple, cut into bite-size cubes
- White cabbage (optional), cut into bite-size
- Rice paddy herb, finely chopped, for garnish
For the soup base, you’ll need:
- Water
- Minced garlic cloves
- Vegetable oil / Peanut oil
- Tamarind soup base mix
- Chicken stock / chicken broth / chicken bouillon
- Granulated sugar
- Salt
- Black pepper
- Thai chilies
- Fresh sweet pineapples
- Mixed sawtooth and ngo om herbs
You can also add other vegetables or herbs to the iconic Vietnamese sour soup, such as water spinach, watercress, water chestnuts, or celery.
To make the soup, start by boiling water with garlic, oil, tamarind powder, sugar, and salt.
A tip is that you can also stir fry the garlic in a small saucepan on medium heat until golden brown.
Then add the shrimp, elephant ear stem or elephant ear stalks, okra, beansprout, tomato, taro stems, fresh pineapple chunks, and pineapple juice to the soup pot and let it simmer until the shrimp is cooked through.
Finally, pour the soup into a large serving bowl and garnish with rice paddy herb and serve it hot with some steamed rice.
Overall, Vietnamese Canh Chua Tôm is a healthy and flavorful soup that’s perfect for any occasion served at Vietnamese restaurants.
It’s a great way to incorporate more vegetables and seafood into your diet, and it’s also a comfort food and satisfying meal that’s easy to prepare.
Additionally, it helps you to experience Vietnamese food culture and Vietnamese cooking.
Preparation
For cooking Canh Chua Tom, I first gather all the necessary main ingredients.
These include shrimp with the shrimp shells, tamarind paste, fish sauce, pineapple, okra, garlic, sugar, salt, and Thai chilies.
Also make sure to have fresh sweet pineapples, mixed ngo om, sawtooth herbs, and tomatoes on hand for garnish in a small bowl.
For the next step, heat up some vegetable oil in a large pot and add minced garlic. Start with low heat to medium high heat.
Once the garlic is fragrant, add cups of water and bring it to a boil.
Then, add the fresh tamarind paste, sugar, and fish sauce and let it simmer for a few minutes.
After that, add the shrimp and let it cook for a few minutes until it turns pink.
Then, add the pineapple, okra, and Thai chili powder and let it simmer until the vegetables are tender.
Finally, garnish the soup with fresh sweet pineapples, mixed sawtooth, and ngo om herbs, and tomatoes.
The soup is now ready to be served with steamed rice.
Overall, preparing Canh Chua Tom is relatively easy and straightforward.
Some recipes may even include fish steaks and freshwater fish, however, you should be wary about fish bones.
With the right ingredients and a little bit of patience, anyone can make this delicious Vietnamese sour soup at home.
Tips and Tricks
When it comes to making a delicious Canh Chua Tom, there are a few tips and tricks that many have used over the years that can make all the difference in the final product.
Here are some top tips:
First, use fresh ingredients. This soup is all about the bright, bold flavors of fresh herbs, vegetables, and shrimp, so using the freshest ingredients possible is key.
If you can, try to buy your ingredients from a local farmer’s market or Asian grocery store.
Second, balance your flavors carefully. Canh Chua Tom is all about the perfect balance between sweet, sour, salty, and spicy flavors.
Start with a base of tamarind soup and fish sauce, then add sugar, chili peppers, and lime juice to taste.
Be sure to taste as you go and adjust the seasoning as needed.
Third, don’t overcook the shrimp. Shrimp can become tough and rubbery if overcooked, so be sure to add them to the soup in the last few minutes of cooking.
They should turn pink and opaque in just a few minutes.
Fourth, use a mix of herbs and vegetables. Canh Chua Tom is traditionally made with a mix of herbs and vegetables, including tomatoes, pineapple, bean sprouts, and various herbs like cilantro, mint, and sawtooth coriander or vietnamese coriander.
Don’t be afraid to experiment with different combinations to find your favorite mix.
Finally, serve with a side of rice. Canh Chua Tom is a soup, but it’s often served as a main course with a side of steamed rice.
The rice helps to balance out the bold flavors of the soup and makes for a satisfying meal.
Some other popular Vietnamese meals are bun bo hue, ca kho to, and canh chua cá. Star fruit is also commonly eaten in Vietnam.
By following these tips and tricks, you can make a delicious and authentic Canh Chua Tom that can be served with cold water and will impress your friends and family.
Final Thoughts
The Canh Chua Tom recipe offers a delightful taste of Vietnam with its vibrant flavors and balance of sweet, sour, and savory notes.
This traditional Vietnamese sour soup, also known as “Sweet and Sour Shrimp Soup,” features succulent shrimp, refreshing vegetables, and aromatic herbs cooked in a tangy tamarind broth.
The combination of ingredients creates a harmonious blend of flavors that is both comforting and invigorating.
Whether you’re seeking a light and refreshing soup for a warm summer day or a nourishing dish to warm you up during colder months, Canh Chua Tom is a versatile recipe that satisfies all tastes.
With its simplicity and accessibility, you can easily recreate this traditional Vietnamese dish in the comfort of your own kitchen.
So, embark on a culinary journey and experience the unique flavors of Canh Chua Tom, transporting your taste buds to the vibrant streets of Vietnam.
Vietnamese Sour Shrimp Soup Canh Chua Tom Recipe
Canh Chua Tom is a traditional Vietnamese culture soup that is popular for its unique blend of spicy, sweet, and sour flavor.
Ingredients
- Shrimp or prawn, peeled and deveined
- Elephant ear plants, peeled and cut into diagonal pieces
- Okra, keep whole or halved
- Beansprout
- Thai basil
- Tomato, quartered
- Lemongrass stalks, with the white bulb crushed and cut into three 2-inch sections
- Pineapple, cut into bite-size cubes
- White cabbage (optional), cut into bite-size
- Rice paddy herb, finely chopped, for garnish
- Water
- Minced garlic cloves
- Vegetable oil / Peanut oil
- Tamarind soup base mix
- Chicken stock / chicken broth / chicken bouillon
- Granulated sugar
- Salt
- Black pepper
- Thai chilies
- Fresh sweet pineapples
- Mixed sawtooth and ngo om herbs
Instructions
- To make the soup, start by boiling water with garlic, oil, tamarind powder, sugar, and salt.
- A tip is that you can also stir fry the garlic in a small saucepan on medium heat until golden brown.
- Then add the shrimp, elephant ear stem or elephant ear stalks, okra, beansprout, tomato, taro stems, fresh pineapple chunks, and pineapple juice to the soup pot and let it simmer until the shrimp is cooked through.
- Finally, pour the soup into a large serving bowl and garnish with rice paddy herb and serve it hot with some steamed rice.
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