Vietnamese Sour Tamarind Soup with Salmon (Canh Chua Cá Hồi)

By Vicky Pham · 40 min

Ingredients

Instructions

1. Marinate the salmon fillets in the fish sauce for at least 15 minutes, then set aside.
2. Heat the vegetable oil in a medium pot over medium-high heat. Add the garlic and sauté until golden brown. Remove half of the garlic and set it aside for garnish.
3. Add the water or unsalted stock to the pot with the oil and remaining garlic, taking care as it may splatter. Bring to a boil.
4. Add the salmon and cook for 15 minutes at a low simmer.
5. Season the soup with tamarind powder, chicken stock powder, sugar and salt.
6. Add the tomatoes, taro stems, enoki mushrooms and bean sprouts. When the soup returns to a boil, turn off the heat immediately.
7. Transfer to a serving bowl and garnish with basil, chili and the reserved fried garlic.

Summarized from Vicky Pham's video. Watch it for the details.

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GarlicTomatoMushroomSalmonTamarindBean sproutFishEnoki mushroom