Canh Chua Sweet Sour Soup (Print Version)

A tangy Vietnamese soup with fish, pineapple, and fresh herbs offering perfect sweet-sour balance.

# 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 (optional)

→ 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 (optional)
07 - 2 stalks celery, sliced diagonally
08 - 1 small onion, sliced
09 - 2 birds eye chilies, sliced (optional)
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 (ngò om), chopped
14 - 2 spring onions, sliced
15 - 1 handful sawtooth herb (optional)

→ 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 soup 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 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 sweet-sour base.
04 - Add pineapple chunks, sliced celery, and okra if using. Cook for 5 minutes until vegetables begin to soften but still retain their crunch.
05 - Gently add fish chunks and shrimp to the simmering broth. Cook for 5-7 minutes until seafood is just opaque and cooked through. 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 or sugar as needed to achieve the characteristic sweet-sour balance.
07 - Stir in bean sprouts, chopped cilantro, Thai basil, spring onions, and sliced chilies. Simmer for 1-2 minutes more, then remove from heat immediately to preserve herb freshness.
08 - Ladle the hot soup into individual serving bowls. Garnish generously with additional fresh herbs before serving alongside steamed jasmine rice.

# Insider Tips:

01 -
  • The tamarind broth wakes up your taste buds with this incredible tangy warmth that feels like sunshine in a bowl
  • Each spoonful delivers layers of textures from tender fish to crisp vegetables and fragrant herbs
  • Ready in under an hour but tastes like it simmered all day
02 -
  • Never boil the soup vigorously once fish is added or it will become tough and dry
  • Tamarind concentrate varies by brand, always start with less and taste before adding more
  • The soup tastes even better the next day as flavors continue to develop
03 -
  • Prep all ingredients before starting because once the broth simmers, everything moves quickly
  • Freeze leftover tamarind paste in ice cube trays for future batches
  • Traditional recipes include elephant ear leaves, but Thai basil makes a lovely substitute

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