Ho To Make Canh Chua Ca Vietnam

400 grams of fillet of snapper / salmon / grouper / carp
200 grams of pineapple, peeled, diced 3 cm
100 grams of tomatoes, cut 6-8
1 tbsp cooking oil
5 cloves of garlic, crushed, chopped
2 stalks lemongrass, take the base 10 cm, cut oblique
3 dried red chilies / 5 pieces of red cayenne pepper, cut into pieces
3 cm galangal, crushed
1250 ml of water / vegetable broth *
3 tablespoons lime juice / lemon
2 tablespoons fish sauce vietnam (nuoc nam)
1 tsp sugar
1/2 teaspoon salt
50 grams of spinach leaves
1 leek, iris.tipis
1 tbsp chopped coriander leaves
150 grams of bean sprouts
12 leaves fresh basil / thyme

How To Make:
1. Heat a skillet over medium heat, pour cooking oil. Saute garlic, lemongrass, dried red chili / red chili sauce, and ginger until fragrant.
2. Add water / vegetable broth, cook until boiling. Enter the fish, nans, and tomatoes. Add lime / lemon, vietnam fish sauce, sugar, salt and spinach, and cook until the fish and cooked spinach.
3. Enter the chives cilantro, bean sprouts and basil / basil, stir until blended, immediately lift. Pour the fish soup into bowls and serve.

Note: Recipe Canh Chua Ca (Soups Fish acid) is only for 4 servings.
Vegetable broth: Boil 1000 ml of water along with 1 carrot, peeled, 2 pieces of peeled potatoes, 1 onion peeled and halved, 2 pieces of bay leaf lime leaves, and 2 cm ginger, cook over low heat. Lift, strain. To get the amount of broth you want, anoasnya rinse with hot water, strain.
CanhChuaCa (Sup Asam Ikan)