Canh Chua
Reid and I have been growing a couple of vegatables in our raised beds and have now been able to get a good harvest of green beans, lettuce, okra, tomatoes, jalepenos, and herbs (mint, basil, rosemary, sage, green onions). There's nothing that quite compares to the freshness of being able to cut your own vegatables or herbs to use on hand while cooking. Knowing the work you've put into the products and what is (or isn't in it, like pesticides) makes everything taste better, too. This summer we were so lucky to get lots of rain, that I ended up with tons of okra. So, I asked my mom to teach me how to make Canh Chua, Vietnamese sour soup. Having always loved sour foods, it was one of my favorite soups growing up. It is savory, fishy, sweet, and warming and is great over rice. Ingredients: 1/2 lb shrimp Cat fish (optional) 3 kefir lime leaves, halved and slightly bruised to release oils 4 green onions, sliced in two inch pieces 1/2 lb okra, trimmed and...