Vietnamese Sweet & Sour Catfish Soup with Celery (Canh Chua Cá Bông Lau Nấu Cần Tây)

By Vicky Pham · 60 min

Ingredients

Instructions

1. Heat the oil in a medium stockpot over medium-high heat. Fry the minced garlic until golden, then remove it and set it aside.
2. Add the catfish to the garlic oil and toss. Add 1-3/4 quarts water, bring to a boil, then reduce to a low simmer and cook 10 minutes, skimming off the foam as it rises.
3. Season the broth with 2 tablespoons fish sauce, 1 tablespoon chicken bouillon powder, 3 tablespoons sugar, the strained tamarind liquid (3 oz pulp dissolved in 1/3 cup hot water, strained) and 1 teaspoon salt.
4. Add the celery and cook 5 minutes, then add the tomatoes and cook 1-2 minutes more. Turn off the heat.
5. Top with the basil, sliced chilies (optional) and the fried garlic.

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

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