When the flooding season arrives in the Mekong Delta, it brings with it one of the region’s most well-known dishes: Canh chua cá Linh, or Linh fish and Sesbania flower soup. During this time, Linh fish—a type of fish of the carp family, originating from Cambodia’s Tonle Sap Lake—migrate downstream, offering a fresh and plentiful catch that forms the heart of this rustic soup. Alongside the fish, bright yellow sesbania flowers, growing along rivers and canals, add a slightly bitter note that perfectly balances the sweet, delicate flesh of the fish. Beyond its layered flavors, the addition of sesbania flowers brings a nutritional boost, making this dish both comforting and healthy.
Ingredients (Serves 2-3)
300g Linh fish
200g sesbania flower
Chilies
20g tamarind
Fresh herbs (Vietnamese coriander, Thai basil, or wild coriander)
2 tablespoons fish sauce
Seasonings: sugar, salt, …
Step 1: Prepare the Fish
Start by cleaning the linh fish thoroughly. Remove the scales, fins, and tail, then carefully cut along the belly to remove the guts. Rinse the fish well and drain. Be gentle when handling the fish to avoid breaking the bile, which can make the fish taste bitter.
Step 2: Prepare the Vegetables
Peel the water spinach flowers and cut them into bite-sized pieces. Remove any damaged flowers and tough stems from the water mimosa flowers. Wash all vegetables thoroughly, soak them in lightly salted water for 10 minutes, then rinse and drain. Chop the herbs and slice the chili.
Step 3: Make Tamarind Water
Place the tamarind in a small bowl and add 50ml of boiling water. Mash the tamarind until the pulp breaks down, then strain to remove seeds and solids, keeping only the tangy tamarind juice.
Step 4: Boil the Fish
Bring 1.2 liters of water to a boil. Add the fish along with 1 teaspoon of salt and 3 tablespoons of sugar. Once the water returns to a boil, reduce the heat to prevent the fish from breaking apart.
Step 5: Cook the Soup and Serve
When the fish floats to the surface, skim off any foam for a clear broth. Simmer for another 4 minutes to ensure the fish is fully cooked, then add the water mimosa flowers. Stir in the tamarind juice, fish sauce, and optional ½ teaspoon of MSG. When the soup boils again, add the water spinach flowers. Adjust the seasoning to taste and remove from heat. Put the soup into a bowl, sprinkle with fresh herbs and sliced chili. Enjoy this hot and aromatic sour fish soup with your family, especially on rainy days. For extra flavor, dip the fish in chili fish sauce before eating.
Tips for the Perfect Canh chua cá Linh
- Stir gently to avoid breaking the fish.
- Add the water spinach flowers last to maintain their crisp texture.