Recipe courtesy of Luke Nguyen
Pickled Bamboo and Tamarind Seafood Soup: Canh Hai San Mang Chua
Total:
55 min
Active:
30 min
Yield:
Serves 4
Level:
Easy
Total:
55 min
Active:
30 min
Yield:
Serves 4
Level:
Easy

Ingredients

  • 3 1/2 tablespoons/50 g tamarind pulp
  • 6 1/2 cups/1 1/2 litres fish stock
  • 4 tablespoons fish sauce
  • 1/2 sweet pineapple, peeled and sliced into bite-size pieces
  • 3 1/2 ounces/100 g pickled bamboo shoot
  • 1/3 cup sugar
  • 7 ounces/200 g baby calamari, cleaned but not skinned
  • 7 ounces/200 g small tiger prawns, heads and legs trimmed
  • 1 tomato, cut into wedges
  • 1 green banana, finely sliced
  • 5 okra, sliced on a diagonal
  • 1 elephant ear stem, peeled and sliced
  • 1 bunch rice paddy herb, roughly sliced* (See Cook's Note)
  • 1 bunch saw tooth coriander, roughly sliced*
  • 1 teaspoon garlic oil
  • 1/2 tablespoon fried garlic
  • 2 red chiles, sliced

Directions

Dissolve the tamarind pulp in 1 cup of hot water. Work the pulp until dissolved and then strain the liquid through a fine sieve, discarding the pulp. Combine the tamarind water, fish stock, fish sauce, pineapple, pickled bamboo shoots, and sugar into a clay pot and bring to the boil. Add the calamari and prawns to the pot. Bring back to boil, discarding any impurities that float to the top. Now add tomatoes, green banana, okra and elephant ear stems. Bring back to the boil, tranfer to serving bowl then add rice paddy herb, coriander, fried garlic, garlic oil, and chile.

Cook's Note

*Can be found at specialty Asian markets.

IDEAS YOU'LL LOVE

Tamarind Broth with Mud Fish and Elephant Ear Stems: Canh Chua Ca Loc

Recipe courtesy of Luke Nguyen

Purple Noodle Wok Tossed With Bamboo and Pork: Hu Tieu Xao Mang Thit Lon

Recipe courtesy of Luke Nguyen

Artichoke and Pork Rib Soup: Canh Atiso Suon Heo

Recipe courtesy of Luke Nguyen

Cod and Chinese Celery Soup: Canh Ngot Ca Mu

Recipe courtesy of Luke Nguyen

Whole Carp Cooked In Bamboo: Ca Nuong Tre

Recipe courtesy of Luke Nguyen

Sticky Rice Cooked In Bamboo: Com Lam

Recipe courtesy of Luke Nguyen

Cold Yogurt Soup with Tamarind and Mint

Recipe courtesy of Bal Arneson

Miyoko McPherson's Japanese Pickled Cucumbers

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

7am | 6c
8am | 7c
9am | 8c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here