Tamarind Broth with Mud Fish and Elephant Ear Stems: Canh Chua Ca Loc

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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  • 2 ounces tamarind pulp*
  • 6 cups cold water
  • 2 tablespoons fish sauce
  • 3 1/2 ounces sliced pineapple
  • 4 tablespoons sugar
  • 1 (14 to 17 1/2-ounce) mud fish or silver perch, cut into 1/2-inch thick cutlets
  • 2 tomatoes, sliced into wedges
  • 2 ounces elephant ear stems, peeled and sliced*
  • 2 ounces fresh okra, sliced
  • 2 ounces bean sprouts
  • 1 bunch rice paddy herb, sliced*
  • 1 bunch sawtooth coriander, sliced*
  • 1/2 teaspoon fried sliced red Asian shallots*
  • 1/2 teaspoon fried garlic chips
  • 1 chile, sliced
  • Steamed jasmine rice or vermicelli noodles, to serve


Step 1

Dissolve the tamarind pulp in 1 cup warm water. Work the pulp into the water until it is dissolved and then strain the liquid through a fine sieve, discarding the pulp. 

Step 2

Combine the tamarind liquid with 6 cups of cold water, fish sauce, pineapple, and sugar in a large clay pot and bring to the boil. Add the fish pieces to the pot and return to the boil skimming and discarding any impurities as it cooks. 

Step 3

Then add the tomato, elephant ear stem, okra, and bean sprouts to the pot and return to the boil again. 

Step 4

Garnish with the rice paddy herb, sawtooth coriander, fried red Asian shallots, fried garlic, and chile. 

Step 5

Serve with steamed jasmine rice or vermicelli noodles.

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