In season当季Vietnamese越南
Vietnamese Sweet-Sour Fish Soup (Canh Chua Cá)越式罗望子酸鲜鱼汤
Tamarind broth with boneless catfish, tomato, okra and cooked sprouts. This beginner version uses ready-to-use liquid tamarind, not concentrated paste or taro stems.罗望子汤配去骨鲶鱼番茄秋葵熟豆芽，用即用液体罗望子，不用浓膏或芋茎。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Cut thawed fish into 1-inch pieces and check for bones. Cut tomato wedges, slice okra, wash sprouts and drain. Mince garlic and wash basil. Measure 2½ cups drinking water separately.解冻鱼切1英寸块检查骨，番茄切瓣秋葵切段，豆芽洗净沥干，蒜切末罗勒洗净，另量2½杯水。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands and produce; dry well. Keep raw meat, seafood and their utensils separate from ready-to-eat ingredients. Do not rinse raw chicken or fish.洗手，蔬果洗净擦干；生肉海鲜及其器具与即食食物分开，不冲洗生鸡或生鱼。
- Measure the displayed list for your chosen servings before heating. Times include prep for the base recipe; extra batches take longer. Drinking or boiling water mentioned separately is additional.开火前按所选人数清单量好；时间包含基础份量准备，更多批次会更久，另提饮用水或煮面水另备。
Ingredients食材
- Raw boneless catfish fillets, thawed已解冻去骨生鲶鱼柳10 oz盎司
- Ripe tomatoes熟番茄6 oz盎司
- Fresh okra鲜秋葵4 oz盎司
- Fresh mung bean sprouts, to be cooked鲜绿豆芽（须煮熟）3 oz盎司
- Garlic大蒜3 cloves瓣
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）2 tsp小勺
- Ready-to-use Thai liquid tamarind, not concentrated Indian paste即用泰式液体罗望子汁（非印度浓缩膏）1 tbsp大勺
- Fish sauce鱼露2 tsp小勺
- Sugar白糖2 tsp小勺
- Fine salt细盐0.125 tsp小勺
- Fresh Thai basil leaves鲜泰式罗勒叶0.25 cup杯
Method做法
Warm the oil in a small pot, then stir the garlic for 1–2 minutes until it's pale gold. Lift half of it onto a clean spoon to serve later. Take the pot off the heat and let the sizzling die down before you carefully pour in the measured water.
小锅里把油烧热，下蒜炒1–2分钟到浅金色。舀出一半放到干净勺子上，留着最后用。锅离火，等滋啦声小了，再小心把量好的水倒进去。
The garlic is golden, never scorched.蒜金黄不焦。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Bring the broth to a gentle simmer, then stir in the fish sauce, sugar, salt, and half the tamarind liquid. Add the fish and simmer 5–7 minutes until it's cooked through.
汤烧到轻轻冒泡，加鱼露、糖、盐和一半罗望子液搅匀。下鱼，煮5–7分钟到熟透。
The fish turns opaque and flakes gently; the center reads 145°F (63°C) on a thermometer — no raw folded centers.鱼不透明、能轻轻分片；中心用温度计测到145°F (63°C)，不能有生的夹心。
Common mistake & quick fix容易错在哪，怎么补救
The centre must reach 145°F (63°C). If the glaze darkens first, lower the heat or loosely shield the fish with foil.鱼心需到145°F (63°C)；酱先变深时，调小火或松盖锡纸挡热。
Add the tomatoes and okra and simmer 3–4 minutes. Then add the sprouts and keep them at an active simmer 2–3 minutes more until steaming and tender, not just warmed by leftover heat. Stir gently so the fish doesn't break up.
下番茄和秋葵煮3–4分钟。再放豆芽，继续开火煮2–3分钟到熟软冒热气，不能只靠余温捂热。轻轻搅，别把鱼弄碎。
The sprouts are cooked through and the vegetables still hold their shape.豆芽熟透，菜还成形。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Taste, then add the rest of the tamarind liquid a little at a time, only as needed — brands vary. Turn off the heat, stir in the basil and reserved garlic, and serve. Never swap liquid tamarind for concentrate measure-for-measure.
先尝一口，再按酸度一点点加剩下的罗望子液，各牌子酸度不一样。关火，放罗勒和留的蒜，上桌。浓膏千万别等量替换罗望子液。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Ripe tomatoes熟番茄Lycopene + vitamin C. Pick heavy, fragrant ones; never refrigerate or they turn mealy.含番茄红素和维C。选沉、有香气的；别冷藏，会变粉。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Sugar白糖A little sugar balances fish sauce, lime and chili — key to Vietnamese flavor.少量糖平衡鱼露、青柠和辣椒——越南味道的关键。
- Fine salt细盐
Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Cookware厨具
Small pot, bowls, knife, separate raw-meat board, measuring tools, clean forks and food thermometer小锅、碗、刀、独立生肉砧板、量具、净叉和食品温度计
Make it a balanced meal营养搭配建议
Add a vegetable side and a moderate portion of rice; linked recipes are optional extras with separate ingredients.配蔬菜和适量米饭；链接菜可选另做，食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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