Difficulty: Hard (knife work)
This is my absolute favorite canh recipe. My 10 month old nephew and 3 year old son loves this canh too. It has a lot of fruits and vegetables in it. You can mix and match different combination to get the flavor profile you like. The recipe I am sharing with you is my way of doing it. There are many different variations and they differ from region to region, country to country.
It is very similar to the Thai tom yum soup. I am unsure of the origin of this soup but I think I can safely speculate that the Vietnamese immigrants introduce this dish to Thailand. Pad Thai and fish sauce is so common in Thai cuisine and you can thank the Vietnamese immigrants.
3 qts water
20 okra cut into 1 inch segments
3 organic tomatoes cut into wedges
1/2 lb bean sprouts
3-5 stems bac ha/alocasia odora/taro stem or celery sliced thinly on the diagonal
1 whole fresh pineapple cut into chunks (please avoid Del Monte Fresh brand, it's a GMO)
1 Tbsp tamarind powder
4-5 cloves garlic smashed and minced
1 medium shallot minced
3 sprigs ngo om/rice paddy herb
1 tbsp fish sauce
1 lb chicken, catfish, salmon
2 tbsp oil like peanut, vegetable, canola (I use peanut because it isn't a GMO)
1 stalk chopped green onion
5 sprigs chopped cilantro
Heat up a large stock pot, at least 5 qts, with the water. In another pot, heat up water to a rolling boil to parboil your choice of protein. Allow the protein to boil for at least 3 minutes. Remove the protein and rinse under cold water to remove any foam or impurities (especially with the chicken) and place it into your cooking pot. Add the pineapple chunks to tenderize the protein. Add the tamarind powder and simmer for 15 minutes for the chicken or 10 minutes for the fish.
While the protein is cooking, heat up a small sauce pan with 2 tbsp of oil. Add the garlic and shallots. Sauteed until you achieve a nice golden brown color to them, usually 2-3 minutes. Set aside, off the heat.
Add the okra into the stockpot after the 10 or 15 minute mark, depending on your protein selection. Allow to cook for about 2 minutes before adding the bean sprouts and tomatoes. Simmer for another 2 minutes and add the fish sauce. Spoon the fried onion and garlic oil into the pot and stir well. Add the rice paddy herb leaves, chopped onions and cilantro. Adjust to your taste by adding more fish sauce.
The soup should have texture to it. The sprouts should still have a bite even though it is wilted. The bac ha or celery should be soft and almost spongy like. The tomatoes should still have it shape but soft. The orka should be soft but not mushy.
3 qts water
20 okra cut into 1 inch segments
3 organic tomatoes cut into wedges
1/2 lb bean sprouts
3-5 stems bac ha/alocasia odora/taro stem or celery sliced thinly on the diagonal
1 whole fresh pineapple cut into chunks (please avoid Del Monte Fresh brand, it's a GMO)
1 Tbsp tamarind powder
4-5 cloves garlic smashed and minced
1 medium shallot minced
3 sprigs ngo om/rice paddy herb
1 tbsp fish sauce
1 lb chicken, catfish, salmon
2 tbsp oil like peanut, vegetable, canola (I use peanut because it isn't a GMO)
1 stalk chopped green onion
5 sprigs chopped cilantro
Heat up a large stock pot, at least 5 qts, with the water. In another pot, heat up water to a rolling boil to parboil your choice of protein. Allow the protein to boil for at least 3 minutes. Remove the protein and rinse under cold water to remove any foam or impurities (especially with the chicken) and place it into your cooking pot. Add the pineapple chunks to tenderize the protein. Add the tamarind powder and simmer for 15 minutes for the chicken or 10 minutes for the fish.
While the protein is cooking, heat up a small sauce pan with 2 tbsp of oil. Add the garlic and shallots. Sauteed until you achieve a nice golden brown color to them, usually 2-3 minutes. Set aside, off the heat.
Add the okra into the stockpot after the 10 or 15 minute mark, depending on your protein selection. Allow to cook for about 2 minutes before adding the bean sprouts and tomatoes. Simmer for another 2 minutes and add the fish sauce. Spoon the fried onion and garlic oil into the pot and stir well. Add the rice paddy herb leaves, chopped onions and cilantro. Adjust to your taste by adding more fish sauce.
The soup should have texture to it. The sprouts should still have a bite even though it is wilted. The bac ha or celery should be soft and almost spongy like. The tomatoes should still have it shape but soft. The orka should be soft but not mushy.
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