Canh Chua CáTamarind Sour Fish Soup
A Vietnamese sour fish soup with tamarind, pineapple, tomato, okra, bean sprouts, and herbs. Canh chua varies across southern Vietnam.
Prep
20m
Cook
25m
Serves
4
Regional versions
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- Cambodia
- Vietnam
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 1.5lWater
- 60gTamarind Paste
- 600gCatfish (cut into chunks)
- 200gPineapple (cut into bite-size pieces)
- 200gTomato (cut into wedges)
- 200gOkra (cut into pieces)
- 150gBean Sprouts
- 15gGarlic (finely chopped)
- 35mlFermented Fish Sauce
- 20gWhite Sugar
Garnish
- 20gVietnamese Coriander (roughly chopped)
- 5gBirds Eye Chili (thinly sliced)
- 1pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a gentle boil and whisk in the tamarind paste until fully dissolved.
- 02
Add the garlic, pineapple, and tomato and simmer until the fruit and vegetables start to soften.
- 03
Add the catfish and simmer gently until it reaches 63°C (145°F) at the thickest part.
- 04
Add the okra and cook until tender but not mushy.
- 05
Season the soup with the fermented fish sauce and white sugar, adjusting until the broth tastes balanced, sweet-sour, and savory.
- 06
Add the bean sprouts and cook very briefly so they stay crisp.
- 07
Scatter over the vietnamese coriander and bird's eye chili just before serving, and offer the lime on the side.
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