Canh Chua Ca Sweet and Sour Fish Soup
Delight your taste buds with **Canh Chua Ca**, a traditional Vietnamese sweet and sour fish soup that perfectly balances tangy, savory, and subtly sweet flavors. This vibrant dish features tender white fish fillets simmered in a tamarind-infused broth alongside juicy pineapple, fresh tomatoes, crisp bean sprouts, and sliced okra, creating a beautiful harmony of textures and flavors. Aromatic garlic, red chili, and a sprinkle of fresh herbs like culantro, Thai basil, or cilantro elevate the soup to perfection. With its quick prep and cooking time of just 35 minutes, this wholesome, nutritious soup is ideal for a comforting family meal. Serve it piping hot alongside jasmine rice for an authentic taste of Vietnam. Searching for a unique and flavorful Vietnamese fish soup recipe? This one is sure to impress!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., catfish or tilapia)
- 2 tablespoons tamarind paste
- 1 liter water
- 200 grams pineapple, roughly chopped
- 2 large tomatoes, quartered
- 150 grams bean sprouts
- 100 grams okra, sliced
- 1 small red chili, finely sliced
- 3 tablespoons fish sauce
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 10 grams fresh herbs (e.g., culantro, Thai basil, or cilantro), chopped
Instructions
Prepare the tamarind soup base by mixing the tamarind paste with 1 cup of hot water. Stir well and strain to remove any solids. Set the tamarind liquid aside.
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the tamarind liquid and the remaining water. Bring to a gentle boil.
Add the chopped pineapple, quartered tomatoes, and sliced okra to the pot. Cook for 5-7 minutes until the vegetables start to soften.
Gently add the fish fillets to the soup, ensuring they are submerged in the broth. Cook for 5-6 minutes until the fish is cooked through and flakes easily.
Stir in the fish sauce, sugar, and salt. Taste the broth and adjust the seasoning as needed to balance the sweet, sour, and savory flavors.
Add the bean sprouts and sliced chili to the pot. Cook for another 1-2 minutes until the bean sprouts are slightly wilted but still crisp.
Remove the soup from heat and garnish with fresh herbs. Serve hot with steamed jasmine rice or as a standalone dish.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1526 mg | 66% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 16.5 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
