Canh Chua
Vietnamese Sour Soup
A vibrant and flavorful Vietnamese sour soup (Canh Chua) featuring a tamarind-based broth, tender fish, sweet pineapple, and crisp vegetables. This soup beautifully balances sweet, sour, and savory notes, making it a comforting and refreshing dish, especially popular in Southern Vietnamese cuisine.
🧂 Ingredients
- 500 g Catfish or snakehead fillets(Cut into bite-sized pieces (about 1.5-inch chunks). Other firm white fish like tilapia or cod can be substituted.)
- 3 tbsp Tamarind paste(Look for seedless tamarind paste. If using a block of tamarind, soak about 2 oz in 2 cups of hot water, mash, and strain.)
- 6 cups Hot water
- 1 cup Pineapple(Cut into bite-sized chunks. Ripe pineapple will add sweetness.)
- 2 medium Tomatoes(Cut into wedges or large chunks.)
- 1 cup Bean sprouts(Fresh bean sprouts for crunch.)
- 1/2 cup Rice paddy herb (Ngo Om)(Roughly chopped. If unavailable, Thai basil or cilantro can be used as a substitute, though the flavor will differ.)
- 2 cloves Garlic(Minced.)
- 1 medium Shallots(Thinly sliced.)
- 1 tbsp Vegetable oil
- 2-3 tbsp Fish sauce(To taste.)
- 1-2 tsp Sugar(To taste, to balance the sourness.)
- to taste Salt
- for garnish Fried shallots(Optional, for extra flavor and texture.)
- optional Chili(Sliced, for serving if desired.)
👨🍳 Instructions
- 1
Prepare the tamarind broth: In a medium bowl, combine the tamarind paste with 2 cups of hot water. Mash the paste into the water with a spoon or your fingers until dissolved. Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids. Set the tamarind liquid aside.
⏱️ 5 minutes - 2
Sauté aromatics: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat (approx. 175°C / 350°F). Add the sliced shallots and minced garlic. Sauté until fragrant and lightly golden brown, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 3 minutes - 3
Build the broth: Pour the remaining 4 cups of hot water into the pot with the sautéed aromatics. Bring the mixture to a gentle boil over medium-high heat (approx. 100°C / 212°F).
⏱️ 5 minutes - 4
Add fish and pineapple: Carefully add the prepared fish pieces and pineapple chunks to the boiling broth. Reduce the heat to medium-low, maintaining a gentle simmer (approx. 90°C / 194°F). Cook for about 3-5 minutes, or until the fish is just cooked through and opaque. Avoid vigorous boiling, which can break up the fish.
⏱️ 5 minutes - 5
Add vegetables and tamarind: Stir in the tomato wedges. Pour in the prepared tamarind liquid. Continue to simmer gently for another 5-7 minutes, allowing the flavors to meld and the tomatoes to soften slightly. Season the soup with fish sauce, sugar, and salt to taste. The goal is a balanced sweet, sour, and savory flavor profile.
⏱️ 7 minutes - 6
Finish and serve: Just before serving, stir in the fresh bean sprouts and the chopped rice paddy herb. Cook for only about 30 seconds to 1 minute, just until the sprouts are slightly wilted but still retain some crunch, and the herbs become fragrant. Do not overcook the herbs.
⏱️ 1 minute - 7
Serve hot, ladled into bowls. Garnish with fried shallots and optional sliced chili. Canh Chua is traditionally served with steamed white rice.
⏱️ N/A
💡 Pro Tips
- ✓Achieve flavor balance: Taste and adjust the seasoning at the end. Add more sugar if too sour, more fish sauce for saltiness/umami, or a pinch of salt if needed. The sweetness from the pineapple and sugar should balance the tartness of the tamarind.
- ✓Gentle cooking is key: Avoid boiling the soup vigorously once the fish is added, as this can make the fish tough and break it apart. A gentle simmer is best.
- ✓Freshness matters: Use fresh ingredients, especially the herbs and bean sprouts, for the best flavor and texture. Add them at the very end to preserve their freshness.
- ✓Tamarind preparation: If using a tamarind block, ensure you extract as much pulp as possible and strain well to avoid fibrous bits in the soup.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Seafood variation: Substitute the fish with shrimp (peeled and deveined) or squid (sliced). Add shrimp in the last 2-3 minutes of cooking, and squid for just 1-2 minutes until opaque.
- Vegetable additions: Other common additions include okra (sliced), celery (sliced), or bamboo shoots (sliced).