Burmese sour soup with chayote and catfish (chin-yay hin, version 2)

This is a Burmese recipe from my friend’s sister Ma Thicht, who is an incredible home cook.

Basic soup ingredients: 1 medium bottle gourd (or two chayote squash), peeled and cut into 1/2” bite-sized slices; bamboo shoot tips, sliced into 1/4” lengthwise slices (see Note 1 below); 2 tsp (or up to 1 Tbsp) shrimp paste from a jar); 1 filet catfish (or tilapia) cut into bite-sized pieces; 1 tsp turmeric powder; 1 to 2 Tbsp paprika or Kashmiri low-heat ground red pepper; and about 1 Tbsp neutral oil such as canola.

Step 2 ingredients: 1/2 cup wet tamarind (covered in enough boiling water for 10 mins, softened, and then strained to remove the seeds and stringy pulp) (see Note 2); and 6 to 6.5 cups hot water.

Final step ingredients: 1 bunch fresh cilantro (cleaned and trimmed, but otherwise left whole); 3 to 5 Thai chili peppers, tops removed; 1 Tbsp fish sauce; 1/2 packet Mamasita sinigang powder (half of a 1.76 oz packet, or 0.88 oz); and 1 tsp sugar.

Directions:

  1. In a large stock pot, combine all Basic soup ingredients and saute for approx. 5 minutes (until the squash starts to wilt). Try to break up the fish filet as much as possible so that it flakes off into the broth.
  2. Add Step 2 ingredients, bring to a boil and let simmer for approx. 10 minutes.
  3. Add Final step ingredients and simmer for 5 minutes.

Serve with jasmine rice. We also often make an egg white omelette as a side dish. (June 2025)

Note 1: If you don’t have bamboo shoot tips, then you can substitute with standard canned bamboo shoots (8 oz) and hearts of palm (15 oz), drained and rinsed with water. You can cut the hearts of palm along a 1/2” diagonal.

Note 2: For more information on using wet tamarind, see https://www.thekitchn.com/technique-how-to-use-tamarind-90339 (June 2025).