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Vietnamese Canh Chua Recipe

Vietnamese · Soup · 40 min total

A tangy and aromatic Vietnamese sour soup with fish, pineapple, and tomatoes, perfect for a comforting meal.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• 4 cups fish stock or water
• 2 tbsp tamarind paste mixed with 1/4 cup warm water
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1/2 tsp salt
• 200g white fish fillet (e.g., basa or tilapia), cut into bite-sized pieces
• 1 cup pineapple chunks (fresh or canned)
• 2 tomatoes, cut into wedges
• 1 cup bean sprouts
• 1/2 cup okra, sliced (optional)
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• Fresh herbs: cilantro, mint, and Thai basil for garnish

Instructions

1. Heat oil in a pot over medium heat. Sauté garlic and shallot until fragrant, about 1 minute.
2. Add fish stock, tamarind water, fish sauce, sugar, salt, and lemongrass. Bring to a boil.
3. Reduce heat to low and simmer for 10 minutes to allow flavors to meld.
4. Add fish pieces and cook for 3-4 minutes until just cooked through.
5. Add pineapple, tomatoes, and okra (if using). Cook for 2 minutes.
6. Stir in bean sprouts and cook for 1 minute. Remove from heat.
7. Ladle soup into bowls and garnish generously with fresh herbs. Serve hot with steamed rice.

Tips

• Adjust sourness by adding more tamarind or a squeeze of lime.
• For a vegetarian version, replace fish with tofu and use vegetable stock.
• Store leftovers in the fridge for up to 2 days; reheat gently.

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