Canh Chua

Nutrition · per serving

Steps

1. 1

   Prep all ingredients first so the soup cooks quickly: cut the fish into large bite-size pieces, slice the pineapple, wedge the tomato, trim and cut the okra, rinse the bean sprouts, and slice the spring onion. If using tamarind pulp with fibers or seeds, soak it in a little warm water and press it through your fingers to loosen the flesh.

   250 g firm white fish fillet, skinless, cut into 4 cm pieces150 g pineapple, peeled, cored, cut into thin bite-size wedges120 g tomato, cut into wedges100 g okra, trimmed and cut into 3 cm pieces80 g bean sprouts20 g spring onion, sliced8 g rice paddy herb or cilantro leaves25 g tamarind pulp
2. 2

   Bring the water to a boil in a medium pot. Add the tamarind pulp and simmer for 2 minutes, mashing it into the water to extract the sourness. Strain out any fibers or seeds if needed, then return the liquid to the pot.

   900 ml water25 g tamarind pulp
3. 3

   Season the broth with the fish sauce, sugar, and salt. Taste it now: it should be clearly tangy, lightly sweet, and savory, because the vegetables will dilute it slightly as they cook.

   20 ml fish sauce8 g sugar1 g salt
4. 4

   Add the pineapple and tomato to the simmering broth and cook for 3 minutes, just until the tomato starts to soften but still holds its shape.

   150 g pineapple, peeled, cored, cut into thin bite-size wedges120 g tomato, cut into wedges
5. 5

   Slide in the fish pieces and keep the broth at a gentle simmer, not a rolling boil, so the fish stays tender. Cook for 3 to 4 minutes, until the fish turns opaque and flakes easily.

   250 g firm white fish fillet, skinless, cut into 4 cm pieces
6. 6

   Add the okra and cook for 2 minutes until just tender-crisp. Stir in the bean sprouts and half of the spring onion, then turn off the heat immediately so the sprouts stay fresh and crunchy.

   100 g okra, trimmed and cut into 3 cm pieces80 g bean sprouts20 g spring onion, sliced
7. 7

   Ladle the soup into bowls and scatter over the remaining spring onion and the rice paddy herb or cilantro. Serve hot. For the best balance, each spoonful should catch a little broth, fish, pineapple, and vegetables.

   20 g spring onion, sliced8 g rice paddy herb or cilantro leaves

Origin & History

Canh chua is a beloved sweet-sour soup from southern Vietnam, especially associated with the Mekong Delta, where fish, tamarind, pineapple, and river herbs are abundant. The dish is known for balancing sour, sweet, savory, and fresh flavors in a light broth. Regional versions vary, but fish and tamarind are at the heart of the classic bowl.