Canh Chua Gà | Vietnamese Sweet and Sour Chicken Soup
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30 min
Quick
Kifli Kukták
A Canh Chua Gà Dél-Vietnam egyik legkedveltebb, frissítő levese, amelyben az édes, savanyú és sós ízek tökéletes harmóniában találkoznak. A szaftos csirkecombfilé, a zamatos ananász, az érett paradicsom és a roppanós mungóbabcsíra lime-mal és halszósszal ízesített alaplében fő össze. Könnyű, illatos és 30 perc alatt elkészíthető melengető ázsiai fogás.
Ingredients
Preparation method
Preparation
Wash the chicken thigh fillets, pat them dry, and cut them into bite-sized pieces. Peel the pineapple, remove the woody core, and cut it into 2-3 cm cubes. Wash the tomatoes and cut them into wedges. Finely mince the garlic, slice the spring onions (separating the white and green parts), thinly slice the chili, and juice the limes.
Thoroughly rinse the mung bean sprouts and fresh coriander under cold running water, then drain. Roughly chop the coriander leaves.
Cooking
In a large pot, heat the sunflower oil over medium heat. Add the finely minced garlic and the white part of the spring onions, then sauté for 1 minute until fragrant.
Chef's tip
The essence of Canh Chua is the dynamic harmony of sweet (pineapple, cane sugar), sour (lime, tomato), and salty-umami (fish sauce) flavors. Feel free to taste as you cook and adjust the seasoning to your liking.
If you have access to fresh tamarind paste, you can replace part of the lime juice with 1 tablespoon of tamarind dissolved in warm water for a more traditional Mekong Delta flavor.
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Kifli Kukták
