Vietnamese Canh Chua Soup (Print)
Aromatic Vietnamese soup with fish, pineapple, and tamarind broth. Tangy-sweet flavors in 40 minutes.
# Ingredient list:
→ Seafood
01 - 1.1 pounds white fish fillets (catfish, tilapia, or basa), cut into chunks
02 - 8 large shrimp, peeled and deveined (optional)
→ Vegetables & Aromatics
03 - 2 medium tomatoes, cut into wedges
04 - 1 small pineapple, peeled and cut into bite-sized pieces
05 - 5.3 ounces bean sprouts
06 - 5.3 ounces okra, sliced
07 - 2 stalks celery or elephant ear stem (bạc hà), sliced
08 - 2 cloves garlic, minced
09 - 1 small onion, sliced
10 - 2 birds eye chilies, sliced (optional)
→ Broth & Seasonings
11 - 6.3 cups water or fish stock
12 - 3 tablespoons fish sauce
13 - 2 tablespoons tamarind paste
14 - 1 tablespoon sugar
15 - 1 teaspoon salt
16 - 0.5 teaspoon ground black pepper
→ Fresh Herbs
17 - 0.7 ounces fresh Thai basil leaves
18 - 0.7 ounces sawtooth coriander (ngo gai), chopped
19 - 0.35 ounces fresh cilantro, chopped
20 - Lime wedges, for serving
# Directions:
01 - Heat a splash of oil in a large soup pot over medium heat. Sauté minced garlic and sliced onion until fragrant, approximately 2 minutes.
02 - Pour in water or fish stock. Whisk in tamarind paste, fish sauce, sugar, and salt. Bring mixture to a gentle boil, ensuring seasonings are fully dissolved.
03 - Add pineapple pieces, tomato wedges, sliced okra, celery (or elephant ear stem), and chilies to the boiling broth. Simmer for 5–7 minutes until vegetables are just tender.
04 - Carefully place fish chunks into the simmering soup. Add shrimp if using. Cook gently for 5–7 minutes until seafood is just opaque and cooked through, avoiding overcooking.
05 - Stir in bean sprouts and cook for 1 minute. Taste and adjust seasoning with additional fish sauce, sugar, or lime juice to achieve balanced sweet, sour, and salty flavors.
06 - Remove pot from heat immediately. Gently fold in Thai basil leaves, sawtooth coriander, and chopped cilantro, allowing herbs to wilt slightly in the residual heat.
07 - Ladle hot soup into individual bowls. Garnish with additional fresh herbs and lime wedges. Serve alongside steamed jasmine rice or vermicelli noodles.
# Expert Tips:
01 -
- The balance of sweet pineapple and sour tamarind creates a flavor profile that wakes up your entire palate
- Its incredibly forgiving and comes together in under an hour even on your first attempt
02 -
- Never boil the fish vigorously or it will toughen and fall apart into unappealing shreds
- Add the fresh herbs after removing the pot from heat to preserve their bright flavor and vibrant green color
03 -
- Cut your vegetables into similar sizes so they cook evenly and look beautiful in the bowl
- Squeeze fresh lime juice into individual bowls at the table instead of adding it to the whole pot