Modern Canh Chua Vietnamese Soup (Printable)

Vibrant Vietnamese sour soup with fresh fish, pineapple, and aromatic herbs in a tangy tamarind broth.

# What goes in:

→ 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

# Directions:

01 - Heat a splash of oil in a large pot over medium heat. Add minced garlic and sliced shallots, sautéing 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 ingredients and bring to a gentle boil.
03 - Add tomatoes, pineapple, okra if using, and celery. Simmer for 5 minutes until vegetables become just tender.
04 - Gently place fish pieces into the simmering broth. Cook for 3 to 4 minutes until fish turns opaque and is cooked through.
05 - Taste the broth and adjust with additional fish sauce, salt, or sugar as needed to achieve a harmonious sweet-sour-salty balance.
06 - Stir in bean sprouts and sliced chili if using. Simmer for 1 minute longer, then remove from heat immediately.
07 - Ladle soup into individual bowls. Generously garnish with Thai basil, coriander, scallions, and fried shallots. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The sweet sour salty balance hits every craving at once, like a dish that understands exactly what you are hungry for
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
  • The broth alone has saved me from ordering takeout on countless exhausted weeknights
02 -
  • Do not let the fish boil vigorously or it will fall apart. Gentle simmering keeps those pieces intact and beautiful
  • The broth will continue to develop flavor as it sits, so this soup actually tastes better the next day
  • I once skipped the tamarind thinking lime would suffice and it just tasted wrong. Tamarind adds that earthy undertone that makes this soup distinctly Vietnamese
03 -
  • If your tamarind paste is too thick to stir into the broth, whisk it with a few tablespoons of hot water first until smooth
  • The soup should strike a perfect balance between sour sweet and salty. If one flavor dominates, adjust the others gradually until they harmonize

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