Canh Chua Vietnamese Soup (Printable)
Tangy Vietnamese soup with fish, pineapple, and fresh herbs in a balanced tamarind broth.
# What You Need:
→ Fish & Seafood
01 - 14 oz white fish fillets such as catfish, tilapia, or snapper, cut into chunks
02 - 5 oz medium shrimp, peeled and deveined
→ Vegetables & Fruit
03 - 7 oz pineapple, peeled and cut into bite-sized pieces
04 - 2 medium tomatoes, cut into wedges
05 - 3.5 oz bean sprouts, rinsed
06 - 1 small okra, sliced
07 - 2 stalks celery, sliced diagonally
08 - 1 small onion, sliced
09 - 2 birds eye chilies, sliced
10 - 2 stalks lemongrass, bruised and cut into 2-inch pieces
→ Aromatics & Herbs
11 - 3 cloves garlic, minced
12 - 1 bunch fresh cilantro, chopped
13 - 1 bunch Thai basil or rice paddy herb, chopped
14 - 2 spring onions, sliced
15 - 1 handful sawtooth herb
→ Broth & Seasonings
16 - 5 cups water or fish stock
17 - 2 tablespoons fish sauce
18 - 1 tablespoon tamarind paste
19 - 1 tablespoon sugar
20 - 1 tablespoon vegetable oil
21 - Salt and black pepper, to taste
# How-To Steps:
01 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onions, sauté until fragrant and translucent.
02 - Add bruised lemongrass and tomato wedges to the pot. Cook for 2–3 minutes until tomatoes begin to soften and release their juices.
03 - Pour in water or fish stock and bring to a gentle boil. Stir in tamarind paste and sugar, then simmer for 3 minutes to dissolve and meld flavors.
04 - Add pineapple pieces, celery slices, and okra to the simmering broth. Cook for 5 minutes until vegetables begin to soften but retain crunch.
05 - Gently add fish chunks and shrimp to the pot. Simmer for 5–7 minutes until seafood is just cooked through. Skim off any foam that rises to the surface.
06 - Season with fish sauce, salt, and black pepper. Adjust tamarind paste and sugar as needed to achieve balanced sweet and sour flavors.
07 - Stir in bean sprouts, chopped herbs, spring onions, and sliced chilies. Simmer for 1–2 minutes more, then remove from heat immediately.
08 - Ladle hot soup into serving bowls and garnish with additional fresh herbs. Serve immediately with steamed jasmine rice.
# Expert Tips:
01 -
- The sweet and sour balance hits every craving without overwhelming your palate
- It comes together in under an hour but tastes like it simmered all afternoon
- The herb explosion at the end transforms simple broth into something magical
02 -
- Tamarind paste can vary wildly in intensity. Always add half first, taste, then adjust.
- The soup continues cooking in the bowl. Remove from heat when seafood is slightly underdone.
- Fresh herbs lose their magic quickly. Add them right before serving, not during storage.
03 -
- Cut fish into uniform pieces so everything cooks evenly
- Reserve some herbs for garnish to maintain their vibrant color