Canh Chua
Canh Chua is a bright, fragrant Vietnamese soup with tender fish in a tangy tamarind broth accented by sweet pineapple, juicy tomato, and crisp vegetables. It is light yet deeply flavorful, with the clean finish of fresh herbs and the classic sweet-sour balance of southern Vietnamese cooking.
Ingredients
Broth and fish
- 250 gfirm white fish fillet, skinless, cut into 4 cm pieces
- 900 mlwater
- 25 gtamarind pulp
- 20 mlfish sauce
- 8 gsugar
- 1 gsalt
Vegetables and herbs
- 150 gpineapple, peeled, cored, cut into thin bite-size wedges
- 120 gtomato, cut into wedges
- 100 gokra, trimmed and cut into 3 cm pieces
- 80 gbean sprouts
- 20 gspring onion, sliced
- 8 grice paddy herb or cilantro leaves
Instructions
- 1
Prep all ingredients first so the soup cooks quickly: cut the fish into large bite-size pieces, slice the pineapple, wedge the tomato, trim and cut the okra, rinse the bean sprouts, and slice the spring onion. If using tamarind pulp with fibers or seeds, soak it in a little warm water and press it through your fingers to loosen the flesh.
- 2
Bring the water to a boil in a medium pot. Add the tamarind pulp and simmer for 2 minutes, mashing it into the water to extract the sourness. Strain out any fibers or seeds if needed, then return the liquid to the pot.
- 3
Season the broth with the fish sauce, sugar, and salt. Taste it now: it should be clearly tangy, lightly sweet, and savory, because the vegetables will dilute it slightly as they cook.
- 4
Add the pineapple and tomato to the simmering broth and cook for 3 minutes, just until the tomato starts to soften but still holds its shape.
- 5
Slide in the fish pieces and keep the broth at a gentle simmer, not a rolling boil, so the fish stays tender. Cook for 3 to 4 minutes, until the fish turns opaque and flakes easily.
- 6
Add the okra and cook for 2 minutes until just tender-crisp. Stir in the bean sprouts and half of the spring onion, then turn off the heat immediately so the sprouts stay fresh and crunchy.
- 7
Ladle the soup into bowls and scatter over the remaining spring onion and the rice paddy herb or cilantro. Serve hot. For the best balance, each spoonful should catch a little broth, fish, pineapple, and vegetables.
Nutrition per serving
Notes
- •Snakehead catfish is traditional, but any firm white fish such as cod, basa, haddock, or pollock works well for a beginner recipe.
- •If the soup tastes too sharp, add 1-2 g more sugar; if it tastes flat, add a few more drops of fish sauce or a little more tamarind.
- •Do not overcook the okra and bean sprouts; their fresh texture is part of what makes canh chua lively and light.
- •Serve with steamed rice if desired, though the soup is also excellent on its own as a low-fat meal.
Background
Canh chua is a beloved sweet-sour soup from southern Vietnam, especially associated with the Mekong Delta, where fish, tamarind, pineapple, and river herbs are abundant. The dish is known for balancing sour, sweet, savory, and fresh flavors in a light broth. Regional versions vary, but fish and tamarind are at the heart of the classic bowl.
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