Vietnamese Fish and Tomato Soup
Experience the vibrant flavors of Vietnam with this comforting Vietnamese Fish and Tomato Soup—a light and tangy dish that perfectly balances sweet, sour, and savory notes. Made with tender chunks of white fish, juicy ripe tomatoes, and an optional burst of tropical sweetness from pineapple, this soup is simmered in a flavorful broth infused with garlic, shallots, fish sauce, and tamarind paste or lime juice for an irresistible depth of flavor. Fresh dill and spring onions add a fragrant finish, while optional garnishes like bean sprouts and chili provide a customizable touch. Ready in just 40 minutes, this wholesome soup is perfect for a quick weeknight dinner or as a delightful starter. Serve it steaming hot with steamed rice or a crusty baguette for the ultimate Vietnamese comfort food experience.
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Recipe Information
Ingredients
- 500 grams white fish fillet (such as cod or tilapia)
- 4 medium ripe tomatoes
- 150 grams pineapple (optional, for sweetness)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 small shallots, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste (or lime juice)
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1.5 liters water or fish stock
- 100 grams bean sprouts (optional, for garnish)
- 2 tablespoons fresh dill, chopped
- 2 spring onions, sliced
- 2 bird's eye chili or red chili (optional, for spice)
Instructions
Prep the fish by cutting the fillets into bite-sized chunks and setting aside.
Bring a medium pot of water (or fish stock) to a gentle boil.
Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sliced shallots, cooking until fragrant and slightly golden, about 2-3 minutes.
Dice the tomatoes into wedges and add them to the pan. Stir-fry the tomatoes until they soften and release their juices, about 5 minutes.
If using pineapple, cut it into small chunks and add it to the mixture for added sweetness and tang.
Transfer the tomato mixture to the pot of boiling water (or stock) and stir well. Bring it to a simmer.
Season the soup with fish sauce, tamarind paste (or lime juice), salt, and sugar. Adjust the seasoning as needed to balance tanginess, saltiness, and a hint of sweetness.
Once the broth is flavorful, gently add the fish chunks to the soup. Simmer for 5-7 minutes, until the fish is cooked through and tender.
Taste and adjust the seasoning one last time. If desired, add a chopped bird’s eye or red chili for heat.
Turn off the heat and stir in the fresh dill and spring onions.
Ladle the soup into bowls and garnish with bean sprouts for added crunch, if desired.
Serve hot with steamed rice or a crusty baguette on the side for a hearty meal.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 10.6 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 834 mg | 18% | |
*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.
