CANH CHUA CHAY SWEET AND SOUR VEGETABLE SOUP
Recipe courtesy of Chef Andrew Le of The Pig and The Lady.Photography by Travis Sasaki.Canh Chua Chay is usually served with rice vermicelli as a noodle soup. It pairs wonderfully with fresh fish and shrimp, as well as meats like pork, spare rib or chicken legs.
- Sauté Pan
Canh Chua Chay
- 1 ½ Cups Lemongrass Chili Satay (Recipe Below)
- 1 Quart Tamarind Water (Recipe Below)
- 1 Gallon of Water
- 5 Roma Tomatoes (Cut Into Wedges)
- 1 Pineapple (Medium Diced)
- ½ lb. Okra (Cut into ⅓)
- 1 lb. Bean Sprouts (Whole)
- 1 lb. Taro Stems (Cut Into Obliques)
- 1 Cup Fresh Shiitake Mushrooms (Sliced)
- ¼ lb. Rice Paddy Herb (Rough Chopped)
- 200 Grams Palm Sugar
- 90 Grams Fish Sauce
- 30 Grams Salt
- 1 Gallon Water
- 1 lb. Tamarind (Shells Removed)
Lemongrass Chili Satay
- 1 Cup Chili Oil⅓
- ½ Cup Onion (Diced)
- 2 Cup Lemongrass (Minced)
Prepare Tamarind Water.
- Combine in a pot and heat until tamarind melts.
- Strain to remove seeds.
Prepare Lemongrass Chili Satay.
- Cook in a sauté pan until evenly combined and heated through.
Prepare Canh Chua Chay.
- Bring satay, tamarind water, and regular water to a boil and add the vegetables.
- Simmer till cooked. Finish seasoning with sugar, fish sauce, and salt to taste. Should be sweet and sour.