Vietnamese Canh Chua Soup (Print version)
Tangy-sweet Vietnamese soup with fish, pineapple, and fresh herbs in aromatic broth
# What you'll need:
→ 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 - ½ 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
# How to make it:
01 - Heat a splash of oil in a large 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 dissolve completely.
03 - Add pineapple chunks, tomato wedges, sliced okra, celery (or elephant ear stem), and chilies. Simmer for 5–7 minutes until vegetables reach desired tenderness.
04 - Gently place fish chunks (and shrimp if using) into simmering broth. Cook for 5–7 minutes until seafood is opaque and just cooked through. Avoid overcooking to maintain delicate texture.
05 - Add bean sprouts and cook for 1 minute. Taste broth and adjust seasoning with additional fish sauce, sugar, or lime juice to achieve balanced sweet, sour, and salty profile.
06 - Remove pot from heat immediately. Gently fold in Thai basil, sawtooth coriander, and cilantro, allowing residual heat to wilt herbs slightly.
07 - Ladle hot soup into bowls. Garnish with additional fresh herbs and lime wedges. Serve immediately with steamed jasmine rice or vermicelli noodles.
# Expert suggestions:
01 -
- The perfect dance between sweet pineapple and tangy tamarind that wakes up your whole palate
- Its one of those forgiving soups that tastes better the longer it sits, making leftovers a gift
02 -
- Never boil the fish vigorously or it will toughen and fall apart into unappealing shreds
- The tamarind paste can vary in intensity by brand, so always start with less and add more gradually
03 -
- If your pineapple isn't ripe enough, add an extra half tablespoon of sugar to compensate
- Fish sauce varies wildly between brands, taste your broth after each addition