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Canh Chua Gà | Vietnamese Sweet and Sour Chicken Soup
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30 min
Quick
Knuspr-Küche
Ein traditioneller vietnamesischer Klassiker: Canh Chua Gà vereint zarte Hähnchenbrust mit saftiger Ananas, frischen Tomaten und knackigen Mungobohnensprossen in einer erfrischend süß-säuerlichen Tamarindenbrühe. Perfekt für kühle Herbsttage!
Preparation method
Preparation
Rinse the chicken breast fillet under cold water, pat dry, and cut into bite-sized, thin slices. Finely chop the garlic cloves. Peel the pineapple and cut into bite-sized pieces. Wash the tomatoes and cut into quarters or eighths. Cut the spring onions and red chili pepper into thin rings. Coarsely chop the fresh cilantro. Thoroughly rinse the mung bean sprouts and drain.
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the finely chopped garlic and sauté gently for about 1 minute until fragrant (do not let it brown).
Add the chicken breast pieces and sear briefly on all sides for 2-3 minutes until they change color on the outside.
Chef's tip
Flavor balance: The secret to a perfect Canh Chua lies in the interplay of sweet, sour, and salty. If you prefer it more sour, add a squeeze of fresh lime juice or a little more tamarind paste. If you like it spicier, leave the chili seeds in the chili rings.
Shelf life: The soup also tastes fantastic reheated the next day, as the flavors infuse even better. In that case, it is best to add the fresh herbs and mung bean sprouts right before serving.
Ingredients
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