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Vietnamese Sour Soup

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year, Spring, Summer, Fall
Description

Canh chua, a traditional Vietnamese sour soup, combines the tanginess of tamarind, the sweetness of pineapple, and the freshness of tomatoes and herbs for a light yet flavorful meal. This comforting dish often features fish or shrimp and is a perfect choice for family gatherings or any occasion where you want a warm and satisfying soup. Canh chua is a harmonious blend of sweet, sour, and savory flavors, making it a standout in Vietnamese cuisine.

Ingredients
  • 1 pound catfish or shrimp, cleaned and cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 4 cups water or fish stock
  • 1 medium onion, sliced
  • 2 medium tomatoes, quartered
  • 1 cup pineapple chunks
  • 2 tablespoons tamarind paste or tamarind soup base
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon salt, or to taste
  • 1 cup bean sprouts
  • 1 cup okra, sliced
  • 2 bird’s 2-3 eye chilies, sliced (optional)
  • Fresh herbs: Thai basil and cilantro
  • Lime wedges, for serving
Instructions
    Prepare the Broth
  1. 1
    In a large pot, heat the vegetable oil over medium heat.
  2. 2
    Add the sliced onion and sauté until softened and fragrant, about 3-4 minutes.
    3. Add Vegetables and Pineapple
  3. 3
    Add the tomatoes and pineapple chunks to the pot, stirring for another 2-3 minutes until the tomatoes start to soften.
    4. Simmer the Soup
  4. 4
    Pour in the water or fish stock, then add the tamarind paste, fish sauce, sugar, and salt. Stir to combine and bring the soup to a gentle boil.
    5. Cook the Protein
  5. 5
    Add the catfish or shrimp to the soup and let it simmer for 10-12 minutes until the fish is cooked through. If using shrimp, cook until they turn pink and opaque.
    6. Add Remaining Vegetables
  6. 6
    Stir in the bean sprouts, okra, and elephant ear stem (if using). Let the soup simmer for another 3-5 minutes until the vegetables are tender but still crisp.
    7. Adjust Seasoning
  7. 7
    Taste the soup and adjust the seasoning with more fish sauce, sugar, or tamarind paste if needed. For extra heat, add the sliced bird's eye chilies.
    8. Serve
  8. 8
    Ladle the soup into bowls and top with fresh herbs. Serve with lime wedges on the side for an extra burst of tanginess.
Maricel's Tips
  • If you can’t find tamarind paste, you can substitute it with lime juice or even a touch of vinegar for the sour element. Start with less and adjust to your taste.
  • While catfish or shrimp are traditional, you can easily substitute with other seafood like tilapia or even tofu for a vegetarian version. Just be mindful of the cooking time for each type of protein.
Keywords: canh chua recipe, Vietnamese sour soup, tamarind soup, fish sour soup, pineapple and tomato soup, traditional Vietnamese dish, sweet and tangy soup, shrimp sour soup, comforting Vietnamese recipes, light and flavorful soup
Read it online: https://maricelskitchen.com/recipe/vietnamese-sour-soup/