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Vietnamese sour canh with sesbania flowers and perch

Vietnamese sour canh with sesbania flowers and perch

Main dishes

A Vietnamese sour soup: French-fried perch, tamarind broth, sesbania flowers, rau om and ngò gai herbs. To be served hot with rice.

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Recipe from Iosraia, AmieKim, adapted by Recette de cuisine · · updated on

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In southern Vietnam, this sour soup (canh) combines fried freshwater fish with a clear, tangy tamarind broth, to which Sesbania flowers are added just before serving. It is typically eaten hot, with white rice and a spicy fish sauce.

Ingredients and directions

  • Prep time20 min
  • Cook time20 min
  • Total40 min
  • DifficultyEasy
  • Cooking methodsaucepan

Ingredients

4 people
  • $2.78
  • $0.78
  • $0.01
  • $0.17
  • $0.10
  • $0.06
  • $0.27

Directions

  1. Remove the bones from the fish, remove the gills, and lightly season with salt and pepper. ≈ 8 min
  2. Remove the pistils from the flowers and wash them. ≈ 2 min
  3. Mash the passion fruit in a small amount of water, then press it to extract the juice. ≈ 4 min
  4. Fry the fish until cooked through, then place them in the broth.
  5. Season with tamarind juice, fish sauce, and sugar, and simmer over low heat to keep the broth clear.
  6. Adjust the seasoning, add the flowers, and remove from the heat immediately. ≈ 2 min
  7. Garnish with French fries, chopped green onions, chopped cilantro, sliced chili peppers, and a little garlic-infused oil.
  8. Serve hot with white rice or rice vermicelli, and a spicy fish sauce. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 400 g of perch (ca rô)
  • 200 g of Sesbania flowers (also known as “bean flowers”)
  • 1 tablespoon of tamarind pulp
  • 1 cup of broth or water
  • 2 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • oil for deep frying
  • 1 hot chili pepper
  • 1 tablespoon of French-fried shallots
  • One small bunch of radishes
  • 1 bunch of long-stemmed cilantro
  • 1 teaspoon of garlic-infused oil
  • salt, pepper

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