Canh Chua Cá (Vietnamese Sour Fish Soup)
This vibrant and flavorful Vietnamese sour fish soup balances sweet, sour, salty, and spicy notes. It's a comforting and healthy meal, perfect for a light dinner or served with rice.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 241 kcal
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gfirm white fish fillet, cut into 2-inch (5.1 cm) pieces
- 3 tbspfish sauce
- 2 tbspsugar
- 2 tbsptamarind concentrate
- 1 tbspvegetable oil
- 3 clovegarlic, minced
- 1 pcsshallot, thinly sliced
- 1 cuppineapple, cubed
- 2 pcstomato, cut into wedges
- 6 pcsokra, sliced
- 1 cupbean sprout
- 1 cupelephant ear stem (bac ha), sliced, optional(optional)
- 6 cupwater
garnish
- 1 pcslong green chili, sliced
- 0.25 cupculantro, chopped
- 0.25 cuprice paddy herb (ngo om), chopped(optional)
- 1 tbspfried shallot(optional)
Equipment
large pot · cutting board · knife
The method
Step by step
- 1
Marinate the fish pieces with a pinch of salt and pepper for at least 15 minutes.
About 15 min
Cook’s note: This step helps season the fish and firm it up slightly.
- 2
In a large pot, heat the vegetable oil over medium heat.
About 1 min
- 3
Add the minced garlic and sliced shallot, then sauté until fragrant, about 1-2 minutes.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 4
Pour in the water and bring it to a boil.
About 5 min
- 5
Stir in the fish sauce, sugar, and tamarind concentrate.
About 1 min
Cook’s note: Taste and adjust the seasoning to your preference – it should be a balance of sour, sweet, and salty.
- 6
Add the pineapple and cook for 5 minutes.
About 5 min
Cook’s note: Pineapple adds a natural sweetness and tartness to the broth.
- 7
Gently add the marinated fish pieces to the simmering broth.
Cook’s note: Do not stir too vigorously to prevent the fish from breaking apart.
- 8
Add the tomato wedges, okra, and elephant ear stem (if using) and cook for another 5-7 minutes, or until the fish is cooked through and vegetables are tender-crisp.
About 7 min
- 9
Stir in the bean sprouts and cook for just 1 minute more.
About 1 min
Cook’s note: Bean sprouts should remain slightly crunchy.
- 10
Ladle the soup into bowls.
About 1 min
- 11
Garnish with sliced long green chili, chopped culantro, chopped rice paddy herb, and fried shallots before serving.
About 1 min
Cook’s note: These garnishes add essential aroma and freshness.
Per serving
Nutrition
- Calories
- 241.3kcal
- Protein
- 25.5g
- Carbs
- 26.1g
- Fat
- 5.1g
- Fibre
- 3.1g
- Sugar
- 17.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium-low heat until warmed through, being careful not to overcook the fish.
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