Heat vegetable oil in a large pot over medium heat. Sauté minced garlic and sliced onion until fragrant, about 2 minutes.
Add fish broth and tamarind paste to the pot. Bring to a boil, then reduce heat and simmer for 5 minutes to allow the flavors to meld.
Season the broth with fish sauce and sugar. Stir well until dissolved and adjust to your desired sweet and sour taste.
Gently add the catfish fillets, pineapple wedges, and quartered tomatoes to the simmering broth. Cook for 5-7 minutes, or until the fish is almost cooked through and firm.
Add the sliced taro stem (if using) and sliced okra. Continue to cook for another 3-4 minutes, or until the vegetables are tender-crisp.
Stir in the bean sprouts and sliced bird's eye chilies (if using). Cook for just 1 minute until the bean sprouts are slightly softened.
Remove the pot from the heat. Stir in the chopped herbs (culantro, mint, basil).
Ladle the Canh Chua into serving bowls. Garnish with fried shallots before serving hot with steamed jasmine rice.
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