Pickled Bamboo and Tamarind Seafood Soup: Canh Hai San Mang Chua

Recipe courtesy Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Vinh
TOTAL TIME: 55 min
Prep: 30 min
Inactive Prep: --
Cook: 25 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*
  • 1 bunch saw tooth coriander, roughly sliced*
  • 1 teaspoon garlic oil
  • 1/2 tablespoon fried garlic
  • 2 red chiles, sliced
  • *Can be found at specialty Asian markets
recipe tools

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.
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