Light, delicate, and refreshing, this Northern Vietnamese soup combines fresh fish with a pleasantly tart tomato and dill broth.
Giao is a Vietnamese-born writer living in Toronto with a particular interest in the intersection between food, culture, and identity. She is also an avid home cook whose lifelong mission is to share her knowledge about Vietnamese cuisine and connect with other cultures through food. When Giao is not cooking or writing, she’s playing with her cat and giggling at cat videos on YouTube.
Canh chua cá thì là, a tomato fish soup fragrant with dill, is one of countless renditions of canh chua Regardless of the season, there’s always a soup in a Vietnamese meal. Collectively known as “canh,” these soups bring balance to bold and assertive kho , cleanse the palate, and can help moisten the rice for smoother ingestion. Most everyday canh are a humble fare, where vegetables are cooked in water or a quick stock that gets its savory depth from either ground pork, dried shrimp, or mushrooms.
While canh chua cá thì là is generally made with freshwater fish, this recipe is flexible and can accommodate different varieties . A whole fish cut into steaks is commonly used, though Trinh’s family exclusively makes their soup with a freshwater fish head because of its sweetness and richness.I start the soup by giving the fish a quick sear to lessen any muddy flavor, a technique I learned from both Trinh and Andrea Nguyen’s.
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