Vietnamese Sweet and Sour Soup (Printable)

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

# What You'll Need:

→ Fish & Seafood

01 - 14 oz white fish fillets (catfish, tilapia, or snapper), cut into chunks
02 - 5 oz medium shrimp, peeled and deveined (optional)

→ 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 - 1 small okra (about 2.5 oz), sliced (optional)
07 - 2 stalks celery, sliced diagonally
08 - 1 small onion, sliced
09 - 2 birds eye chilies, sliced (optional)
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 (optional)

→ 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

# How to Make It:

01 - Heat vegetable oil in a large soup pot over medium heat. Add minced garlic and sliced onions, sautéing until fragrant and translucent, approximately 2-3 minutes.
02 - Add bruised lemongrass pieces 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 the sour-sweet balance.
04 - Add pineapple pieces, sliced celery, and okra to the simmering broth. Cook for 5 minutes until vegetables are tender-crisp.
05 - Gently place fish chunks and shrimp into the soup. Simmer for 5-7 minutes until seafood is just cooked through. Skim off any foam that rises to the surface for a clearer broth.
06 - Season the soup with fish sauce, salt, and black pepper. Taste and adjust tamarind and sugar quantities to achieve the perfect sweet-sour balance characteristic of Canh Chua.
07 - Add bean sprouts, chopped cilantro, Thai basil, 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 and serve immediately alongside steamed jasmine rice.

# Expert Advice:

01 -
  • The perfect harmony of tangy tamarind, sweet pineapple, and savory fish creates layers of flavor that wake up your palate
  • Its surprisingly forgiving and comes together in under an hour, even on busy weeknights
  • The broth is light yet satisfying, making it ideal for any season
02 -
  • Never add all the herbs at once, save some for garnishing to maintain their bright color and fresh aroma
  • The broth should taste slightly more sour and sweet than you want, as rice will balance it when served
  • Overcooking the fish will make it tough and dry, keep an eye on it
03 -
  • Prepare all ingredients before starting cooking, this soup comes together fast once the broth is simmering
  • If you cant find Thai basil, regular sweet basil works though the flavor profile will shift slightly

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