Canh Chua Vietnamese Sweet Sour Soup (Printable)
Traditional Vietnamese soup with fish, pineapple, and fresh herbs in a tangy tamarind broth.
# What You Need:
→ Fish & Seafood
01 - 14 oz white fish fillets (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
# Steps:
01 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onions, sautéing until fragrant and translucent, approximately 2-3 minutes.
02 - Add bruised lemongrass pieces and tomato wedges to the pot. Cook for 2-3 minutes, stirring occasionally, until tomatoes begin to soften and release their juices.
03 - Pour in water or fish stock and bring to a gentle boil. Stir in tamarind paste and sugar, allowing them to dissolve completely. Simmer for 3 minutes to develop the sour-sweet base.
04 - Add pineapple pieces, celery slices, and okra to the simmering broth. Cook for 5 minutes until vegetables begin to soften but retain some crunch.
05 - Gently add fish chunks and shrimp to the soup. Simmer for 5-7 minutes until seafood is just cooked through and opaque. Skim off any foam that rises to the surface for a clearer broth.
06 - Season with fish sauce, salt, and black pepper. Taste and adjust tamarind paste or sugar as needed to achieve the characteristic sweet and sour balance. The flavor should be tart with a subtle sweetness.
07 - Stir in bean sprouts, chopped cilantro, Thai basil, spring onions, sawtooth herb, and sliced chilies. Simmer for 1-2 minutes more, then immediately remove from heat to preserve herbs' fresh flavor.
08 - Ladle hot soup into individual serving bowls. Garnish with additional fresh herbs if desired. Serve immediately while steaming hot.
# Expert Hints:
01 -
- The broth hits that magical sweet spot where tangy tamarind meets mellow pineapple in a way that makes your whole mouth wake up
- Its one of those bowls of comfort that somehow feels light and refreshing at the same time
02 -
- Add delicate herbs at the very end because they lose their magic if cooked too long in the hot broth
- The balance between sweet and sour is personal, so keep tasting until it sings to you
03 -
- Skimming the foam while the seafood cooks keeps your broth clear and beautiful
- Prep all your ingredients before you start cooking because everything moves quickly once the broth is boiling