Water Mimosa “Canh Chua” Soup with Shrimps

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Save Recipe water mimosa canh chua soup with shrimps
  • 4Servings
  • 10 mPrep Time
  • 10 mCook Time
  • 20 mReady In
Print Recipe

Canh chua is a Vietnamese sour soup native to Southern Vietnam, and water mimosa (Neptunia oleracea, Vietnamese: rau nhút or rau rút) is a highly prized vegetable. The sour soup with water mimosa (Vietnamese: canh chua rau nhút) is a common family dish, and is often cooked with shrimps, paddy crabs, sneakhead fish or climbing perch fish (Anabas testudineus).

water mimosa in vietnam
Water mimosa in Vietnam.

Ingredients

Step by step method

  • Preparing the tamarind juice

    Squeeze the tamarind jam or paste with a spoon in a hot water bowl, then strain it to get the tamarind juice. If you use fresh tamarind fruits, cook them first.

  • Cooking

    Heat the oil in a soup pot and add crushed shrimps to stir-fry. Pour 4-5 bowls of water (about 4 -4 ½ US cups), and bring to boil. Add water mimosa, then the tamarind juice into the soup pot. Once the water mimosa becomes translucent, add tomatoes wedges, bring to a boil and turn off the heat. Season the soup with salt, sugar, fish sauce, and MSG or granule seasoning to suit your taste buds.

  • Displaying

    Pour the soup into a serving bowl, dredge paddy herbs, and sliced chillis.

Tips & variations

  • To add the sweet taste, you can use a few pineapple slices.

  • If you don't have tamarind, you can use starfruit or fermented rice.

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