Modern Canh Chua Vietnamese Sour Soup (Printable)
Tangy Vietnamese soup with fish, pineapple, and fresh herbs. Ready in 40 minutes.
# What You Need:
→ Protein
01 - 14 oz white fish fillets (catfish, tilapia, or bass), cut into bite-sized pieces
→ Vegetables & Fruit
02 - 1 medium tomato, cut into wedges
03 - 1 cup pineapple, cut into bite-sized pieces
04 - 2 cups bean sprouts, rinsed
05 - 1 small okra, sliced (optional)
06 - 1 stalk celery, sliced on a bias
07 - 1 small red chili, sliced (optional)
→ Broth & Aromatics
08 - 5 cups water or unsalted fish stock
09 - 2 tablespoons tamarind paste
10 - 1 tablespoon fish sauce
11 - 1 tablespoon sugar
12 - 1 teaspoon salt
13 - 4 cloves garlic, minced
14 - 2 shallots, finely sliced
→ Herbs & Garnishes
15 - 1 handful fresh Thai basil leaves
16 - 1 handful fresh coriander (cilantro), roughly chopped
17 - 2 scallions, thinly sliced
18 - 1 tablespoon fried shallots (optional)
19 - Lime wedges, for serving
# How To Cook:
01 - Heat a splash of oil in a large pot over medium heat. Add minced garlic and sliced shallots; sauté until fragrant and lightly golden, about 2 minutes.
02 - Add water or fish stock, tamarind paste, sugar, salt, and fish sauce. Stir well and bring to a gentle boil.
03 - Add tomatoes, pineapple, okra (if using), and celery. Simmer for 5 minutes until vegetables are just tender.
04 - Gently add fish pieces to the simmering broth. Cook for 3–4 minutes, or until fish is opaque and cooked through.
05 - Taste and adjust seasoning with more fish sauce, salt, or sugar as needed for a harmonious sweet-sour-salty balance.
06 - Stir in bean sprouts and sliced chili (if using); simmer 1 minute longer, then remove from heat.
07 - Ladle soup into bowls. Garnish generously with Thai basil, coriander, scallions, and fried shallots. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The tamarind broth creates this incredible tangy depth that wakes up your palate like nothing else
- Its forgiving and flexible, easily adapting to whatever fish or vegetables you have on hand
- That finish of fresh herbs and lime makes every spoonful feel like a tiny vacation to Saigon
02 -
- Do not let the fish boil vigorously or it will fall apart into shreds
- Add bean sprouts at the very last minute so they stay crisp and fresh
- The soup tastes even better the next day as flavors continue to develop
03 -
- Prep all ingredients before starting since this cooks quickly once the broth is simmering
- Crush your tamarind paste in a little warm water before adding to avoid lumps