Vietnamese Hot and Sour Soup
Experience the vibrant flavors of Vietnam with this Vietnamese Hot and Sour Soup, a tantalizing blend of tangy, savory, and slightly spicy notes. Made with tamarind-infused broth, tender chunks of fish, sweet pineapple, and an assortment of fresh vegetables like okra and bean sprouts, this soup is as colorful as it is flavorful. Infused with aromatic garlic, fish sauce, and a hint of fresh lime juice, it strikes a perfect balance of sour, sweet, and umami. Garnished with fragrant herbs like cilantro and Thai basil, and served piping hot, this easy-to-make soup is the perfect comfort food or starter for an authentic Vietnamese meal. Whether enjoyed on its own or paired with steamed jasmine rice, this dish will transport your taste buds to Southeast Asia.
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Recipe Information
Ingredients
- 2 tablespoons tamarind paste
- 6 cups water
- 1 pound fish fillets (such as catfish or tilapia), cut into chunks
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 2 medium tomatoes, cut into wedges
- 1 cup pineapple, chopped into bite-sized pieces
- 2 cups bean sprouts
- 6 pieces okra, sliced
- 2 teaspoons sugar
- 3 tablespoons fish sauce
- 2 pieces bird's eye chilies, chopped (optional)
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 cup fresh Thai basil leaves
- 2 tablespoons lime juice
- 2 stalks scallions, sliced
Instructions
In a medium bowl, dissolve the tamarind paste in 6 cups of water. Strain to remove any solids and set the tamarind-infused water aside.
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the tomato wedges and sauté for another 2 minutes until softened.
Pour in the tamarind-infused water and bring it to a gentle boil.
Add the chunks of fish fillet, pineapple, okra, and bird's eye chilies (if using). Simmer for 10 minutes or until the fish is cooked through and the vegetables are tender.
Stir in the fish sauce, sugar, and salt. Taste and adjust seasoning as needed, balancing sour, salty, and spicy flavors.
Add the bean sprouts and cook for another 2 minutes.
Remove the pot from heat and stir in the lime juice.
Garnish with fresh cilantro, Thai basil leaves, and scallion slices.
Serve immediately with steamed rice or as a standalone soup.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 6502 mg | 283% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 61.1 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 807 mg | 62% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 4666 mg | 99% | |
*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.
