Vietnamese Sweet and Sour Soup (Print Page)
A vibrant Vietnamese soup featuring fish, pineapple, and fresh herbs in a tangy tamarind broth.
# What You Need:
→ Fish & Seafood
01 - 14 oz white fish fillets such as catfish, tilapia, or snapper, cut into chunks
02 - 5 oz medium shrimp, peeled and deveined
→ Vegetables & Fruit
03 - 7 oz pineapple, peeled and cut into bite-sized pieces
04 - 2 medium tomatoes, cut into wedges
05 - 3.5 oz bean sprouts, rinsed
06 - 1 small okra, about 2.5 oz, sliced
07 - 2 stalks celery, sliced diagonally
08 - 1 small onion, sliced
09 - 2 birds eye chilies, sliced
10 - 2 stalks lemongrass, bruised and cut into 2-inch pieces
→ Aromatics & Herbs
11 - 3 cloves garlic, minced
12 - 1 bunch fresh cilantro, chopped
13 - 1 bunch Thai basil or rice paddy herb, chopped
14 - 2 spring onions, sliced
15 - 1 handful sawtooth herb
→ Broth & Seasonings
16 - 5 cups water or fish stock
17 - 2 tablespoons fish sauce
18 - 1 tablespoon tamarind paste
19 - 1 tablespoon sugar
20 - 1 tablespoon vegetable oil
21 - Salt and black pepper, to taste
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onion, sauté until fragrant and translucent.
02 - Add bruised lemongrass and tomato wedges to the pot. Cook for 2 to 3 minutes until tomatoes begin to soften and release their juices.
03 - Pour in water or fish stock. Bring to a gentle boil, then stir in tamarind paste and sugar. Simmer for 3 minutes to meld flavors.
04 - Add pineapple pieces, celery slices, and okra to the simmering broth. Cook for 5 minutes until vegetables begin to soften.
05 - Gently add fish chunks and shrimp. Simmer for 5 to 7 minutes until seafood is just cooked through. Skim off any foam that rises to the surface.
06 - Season with fish sauce, salt, and pepper. Taste and adjust tamarind and sugar as needed to achieve balanced sweet and sour notes.
07 - Add bean sprouts, chopped cilantro, Thai basil, spring onions, and chilies. Simmer for 1 to 2 minutes more, then remove from heat immediately.
08 - Ladle hot soup into serving bowls. Garnish with additional fresh herbs and serve immediately with steamed jasmine rice.
# Expert Tips:
01 -
- The way the sweet pineapple balances against that sharp tamarind tang creates layers of flavor that dance across your tongue
- Its one of those soups that tastes even better the next day when the fish has absorbed all those aromatic herbs
02 -
- Never let the soup boil vigorously once you add the fish or it will fall apart and turn the broth cloudy
- The key to authentic Canh Chua is getting that precise balance between sour tamarind and sweet pineapple
03 -
- Skim any foam that rises to the surface after adding the fish for a cleaner tasting broth
- Let the soup rest for 5 minutes off the heat before serving so the flavors really meld together