Canh Chua (Vietnamese Sour Soup)

🧂 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. 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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).

🥗 Nutrition

Per serving