Vietnamese Sweet and Sour Fish Soup (Canh Chua)
Canh chua Say it: kahn choo-ah
Canh chua is a bright, refreshing soup from Vietnam’s Mekong Delta. The tamarind broth balances sweet, sour, and savory notes while tender fish, juicy pineapple, tomato, and okra add texture and freshness. Fragrant herbs finish the bowl, making it a beloved everyday soup that shines at family meals, especially during hot weather or festive gatherings. The interplay of tart tamarind, sweet pineapple, and delicate fish creates a light yet deeply satisfying flavor that captures the essence of southern Vietnamese home cooking.
Vietnamese Sweet and Sour Fish Soup (Canh Chua)
Canh chua
Pronounced kahn choo-ah
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a small bowl, whisk the tamarind paste with ½ cup (120 ml) warm water until dissolved. Strain out any seeds and set the tamarind liquid aside.
Heat the oil in a large pot over medium heat. Add the sliced shallot and minced garlic and cook, stirring, until fragrant and lightly golden, about 1 minute.
Pour in the 5 cups (1.2 L) water and the prepared tamarind liquid. Stir in the fish sauce and sugar. Bring to a gentle boil.
Add the pineapple chunks and tomato wedges. Simmer for 3-4 minutes until the tomatoes begin to soften.
Add the okra halves and cook for another 3 minutes until the okra is bright green and just tender.
Gently slide the fish pieces into the simmering broth. Cook for 4-5 minutes until the fish is opaque and flakes easily.
Taste the broth and adjust with more fish sauce, sugar, or tamarind for the perfect sweet-sour balance. The broth should be lively and well-seasoned.
Remove from heat. Stir in the sliced scallions, chopped rice paddy herb or cilantro, torn basil or mint, and sliced chilies if using.
Ladle into bowls and finish with a generous grind of black pepper. Serve immediately while the herbs are fragrant.
Regional variants
In some Mekong Delta homes, elephant ear stalks (taro stems) replace or join the okra. Northern versions may use less pineapple and add more tomatoes for a brighter red broth.
Cook's notes
- Use the freshest fish possible; Mekong catfish or basa are traditional and hold their shape well.
- Rice paddy herb (ngò om) gives the most authentic flavor, but a mix of cilantro and mint works well as a substitute.
- Do not overcook the fish or okra; they should remain tender and the vegetables bright.
Serve with
Steamed jasmine rice and a plate of fresh herbs. Often enjoyed with a side of grilled or fried fish.
Make ahead and storage
Best eaten fresh. The broth can be prepared up to 1 day ahead and reheated; add fish, pineapple, and vegetables just before serving.
