Modern Canh Chua Vietnamese Sour Soup (Print View)

Tangy Vietnamese soup with fresh fish, pineapple, and herbs in a flavorful tamarind broth.

# What You'll 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
06 - 1 stalk celery, sliced on a bias
07 - 1 small red chili, sliced

→ 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
19 - Lime wedges, for serving

# How to Make:

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, approximately 2 minutes.
02 - Pour in water or fish stock, then add tamarind paste, sugar, salt, and fish sauce. Stir thoroughly to dissolve tamarind and bring the mixture to a gentle boil.
03 - Add tomatoes, pineapple, okra, and celery to the boiling broth. Simmer for 5 minutes until vegetables are just tender.
04 - Gently place fish pieces into the simmering broth. Cook for 3 to 4 minutes, or until fish becomes opaque and is cooked through.
05 - Taste the soup and adjust seasoning with additional fish sauce, salt, or sugar to achieve a harmonious sweet-sour-salty balance.
06 - Stir in bean sprouts and sliced chili; simmer for 1 minute longer, then remove from heat immediately to preserve crunch.
07 - Ladle soup into serving bowls. Generously garnish with Thai basil, coriander, scallions, and fried shallots. Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • The sweet-sour-salty balance is utterly addictive and unlike anything else in your soup rotation
  • It comes together in under 40 minutes but tastes like it simmered all day
  • Perfect for those nights when you want something light but still deeply satisfying
02 -
  • Don't overcook the fish or it will become tough and dry—watch it closely after you add it to the broth
  • The soup tastes even better the next day as the flavors meld together, so don't hesitate to make it ahead
  • Tamarind paste varies in strength by brand, so start with less and add more gradually
03 -
  • Prep all your ingredients before you start cooking—this soup comes together quickly and you don't want to be chopping while the broth is boiling
  • If your tamarind paste is too thick to dissolve, mix it with a small amount of warm water first
  • Fried shallots from Asian markets are worth seeking out—they add a crispy, savory finish that takes this soup to the next level

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