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).
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.
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.
Pour the soup into a serving bowl, dredge paddy herbs, and sliced chillis.
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.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
