Vietnamese Sweet Sour Soup (Printable)
A vibrant Vietnamese soup combining fish, pineapple, and fresh herbs in a tangy tamarind broth for perfect sweet-sour balance.
# Ingredient List:
→ Fish & Seafood
01 - 14 oz white fish fillets (catfish, tilapia, or snapper), cut into chunks
02 - 5 oz medium shrimp, peeled and deveined
→ Vegetables & Fruit
03 - 7 oz pineapple, peeled and cut into bite-sized pieces
04 - 2 medium tomatoes, cut into wedges
05 - 3.5 oz bean sprouts, rinsed
06 - 2.5 oz okra, sliced
07 - 2 stalks celery, sliced diagonally
08 - 1 small onion, sliced
09 - 2 birds eye chilies, sliced
10 - 2 stalks lemongrass, bruised and cut into 2-inch pieces
→ Aromatics & Herbs
11 - 3 cloves garlic, minced
12 - 1 bunch fresh cilantro, chopped
13 - 1 bunch Thai basil or rice paddy herb, chopped
14 - 2 spring onions, sliced
15 - 1 handful sawtooth herb
→ Broth & Seasonings
16 - 5 cups water or fish stock
17 - 2 tablespoons fish sauce
18 - 1 tablespoon tamarind paste
19 - 1 tablespoon sugar
20 - 1 tablespoon vegetable oil
21 - Salt and black pepper, to taste
# Steps:
01 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onions, sauté until fragrant and translucent, about 2-3 minutes.
02 - Add bruised lemongrass and tomato wedges to the pot. Cook for 2-3 minutes until tomatoes begin to soften and release their juices.
03 - Pour in water or fish stock and bring to a gentle boil. Stir in tamarind paste and sugar, allowing them to dissolve completely. Simmer for 3 minutes to develop flavor.
04 - Add pineapple pieces, sliced celery, and okra to the simmering broth. Cook for 5 minutes until vegetables begin to soften but retain some crunch.
05 - Gently add fish chunks and shrimp to the pot. Simmer for 5-7 minutes until seafood is just cooked through and opaque. Skim off any foam that rises to the surface.
06 - Season the soup with fish sauce, salt, and black pepper. Taste and adjust tamarind and sugar as needed to achieve a balanced sweet and sour profile.
07 - Stir in bean sprouts, chopped cilantro, Thai basil, sawtooth herb, spring onions, and sliced chilies. Simmer for 1-2 minutes more, then remove from heat immediately to preserve herb freshness.
08 - Ladle hot soup into individual serving bowls. Garnish with additional fresh herbs if desired. Serve immediately with steamed jasmine rice.
# Expert Advice:
01 -
- The magic happens when you balance that tangy tamarind against sweet pineapple, creating layers of flavor that wake up your whole palate
- It's one of those forgiving soups that tastes better the next day, making it perfect for meal prep or unexpected guests
02 -
- I once dumped all the herbs in at the beginning and ended up with sad, brown soup, add them last and thank me later
- Don't rush the seasoning step, the difference between good and life-changing Canh Chua is in those final adjustments
03 -
- If your tamarind paste is too thick, dissolve it in a little warm water before adding it to the pot
- Skimming any foam that rises to the top while the fish cooks makes for a clearer, more beautiful broth