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Canh Chua Ca (Sweet and Sour Fish Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)72.5705
Energy (kCal)398.0033
Carbohydrates (g)19.2192
Total fats (g)3.0531
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steep tamarind paste in cold water from allowance and strain into pot. | 2. Or if using lime juice, add it to the water or fish stock. | 3. Combine liquid, sugar, tomatoes, celery and fish sauce, and simmer for 15 minutes. | 4. Add fish, bean sprouts and chilies and simmer for 3 minutes. | 5. Serve in individual soup bowls and garnish with plenty of mint, sweet basil or coriander, or all three. | 6. Serve with a side dip of Vietnamese Fish Sauce (nuoc cham). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tamarind paste 3 tablespoons 75.65 0.0 16.83 0.425
    water 7 cups 0.0 0.0 0.0 0.0
    palm sugar 2 tablespoons 75.65 0.0 16.83 0.425
    tomato 2 skinned sliced 83.72 18.564 4.368 0.728
    celery rib 1 thick chopped 75.65 0.0 16.83 0.425
    fish sauce 1 tablespoon 6.3 0.6552 0.9108 0.0018
    cod 10 ounces cod cut 232.3333 0.0 50.4617 1.8983
    bean sprout 3 ounces 75.65 0.0 16.83 0.425
    red chile 1 teaspoon chopped 75.65 0.0 16.83 0.425
    basil sweet - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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