Vietnamese Canh Chua Tangy Soup (Printable version)

Tangy Vietnamese fish soup with pineapple, tomatoes, and fresh herbs in a tamarind broth

# What You'll Need:

→ Seafood

01 - 1.1 pounds white fish fillets (catfish, tilapia, or basa), cut into chunks
02 - 8 large shrimp, peeled and deveined

→ Vegetables & Aromatics

03 - 2 medium tomatoes, cut into wedges
04 - 1 small pineapple, peeled and cut into bite-sized pieces
05 - 5.3 ounces bean sprouts
06 - 5.3 ounces okra, sliced
07 - 2 stalks celery or elephant ear stem (bạc hà), sliced
08 - 2 cloves garlic, minced
09 - 1 small onion, sliced
10 - 2 birds eye chilies, sliced

→ Broth & Seasonings

11 - 6.3 cups water or fish stock
12 - 3 tablespoons fish sauce
13 - 2 tablespoons tamarind paste
14 - 1 tablespoon sugar
15 - 1 teaspoon salt
16 - 1/2 teaspoon ground black pepper

→ Fresh Herbs

17 - 0.7 ounces fresh Thai basil leaves
18 - 0.7 ounces sawtooth coriander (ngo gai), chopped
19 - 0.35 ounces fresh cilantro, chopped
20 - Lime wedges, for serving

# Directions:

01 - Heat oil in a large soup pot over medium heat. Sauté minced garlic and sliced onion until fragrant, approximately 2 minutes.
02 - Pour in water or fish stock. Add tamarind paste, fish sauce, sugar, and salt. Bring mixture to a gentle boil, ensuring seasonings dissolve completely.
03 - Add pineapple, tomatoes, okra, celery or elephant ear stem, and chilies. Simmer for 5 to 7 minutes until vegetables reach tender-crisp consistency.
04 - Gently add fish chunks and shrimp. Maintain low simmer for 5 to 7 minutes until seafood becomes opaque and flakes easily. Avoid vigorous boiling to preserve delicate texture.
05 - Add bean sprouts and cook for 1 minute. Remove from heat immediately to preserve crunch.
06 - Taste and adjust flavor profile with additional fish sauce, sugar, or lime juice to achieve harmonious sweet-sour-salty balance characteristic of this dish.
07 - Stir in Thai basil, sawtooth coriander, and cilantro just before serving.
08 - Ladle hot soup into bowls. Garnish with additional fresh herbs and lime wedges. Accompany with steamed jasmine rice or vermicelli noodles.

# Expert advice:

01 -
  • The balance of sweet pineapple and tangy tamarind creates this incredible flavor profile you cant find anywhere else
  • It comes together in under an hour but tastes like something that simmered all day
  • The soup is light enough for summer but satisfying enough for chilly evenings
02 -
  • Don't let the fish boil vigorously or it'll turn tough and rubbery
  • The soup tastes better after sitting for 15 minutes, so make it a bit ahead if you can
  • Tamarind paste varies in strength, so start with less and add more as you go
03 -
  • Cut all vegetables into similar sizes so they cook evenly
  • Prep everything before starting because once the broth is hot, it moves fast
  • The soup should taste slightly more seasoned than you think before adding the herbs

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