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.
- 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
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
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