Vietnamese Spicy Sour Soup
Bursting with vibrant flavors, Vietnamese Spicy Sour Soup, or "Canh Chua," is a tantalizing dish that balances tangy, spicy, and umami notes in every spoonful. This aromatic soup features tender chunks of fish, succulent pineapple, fresh okra, and crisp bean sprouts, all simmered in a tamarind-infused broth. Fiery bird's eye chilies and fragrant garlic add depth, while fresh herbs like dill and sawtooth coriander provide a bright, herbaceous finish. Perfect for a light yet satisfying meal, this authentic Vietnamese delicacy is ideal served hot, with a side of jasmine rice or vermicelli noodles to soak up the richly flavored broth. Whether you're craving bold spices or the comforting zing of sour soup, this recipe is a must-try for anyone seeking a taste of Vietnam's culinary heritage.
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Recipe Information
Ingredients
- 3 tablespoons tamarind pulp
- 1 cup hot water
- 500 grams fish fillet (such as catfish or tilapia), cut into chunks
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 cloves garlic cloves, minced
- 3 pieces bird's eye chilies, finely chopped (adjust to taste)
- 1 medium tomato, cut into wedges
- 150 grams pineapple, cut into bite-sized chunks
- 150 grams okra, trimmed and sliced into 2-inch pieces
- 200 grams bean sprouts, rinsed
- 5 cups water
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons sawtooth coriander (ngo gai), chopped
- 2 stalks green onions, thinly sliced
Instructions
In a small bowl, dissolve the tamarind pulp in 1 cup of hot water. Allow it to sit for 10 minutes. Then, strain the liquid through a sieve to extract the juice and discard the pulp.
Season the fish fillets with 1 teaspoon of salt and set aside.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the minced garlic and chopped bird's eye chilies, and sauté until fragrant, about 30 seconds.
Add the tomato wedges and pineapple chunks to the pot, and cook for 2-3 minutes to soften slightly.
Pour 5 cups of water into the pot along with the tamarind juice. Bring the soup base to a boil.
Once boiling, reduce the heat to a simmer and add the okra. Let cook for 5 minutes.
Gently add the fish chunks to the soup and allow them to cook for 6-8 minutes, or until fully cooked and tender.
Stir in the fish sauce and sugar, adjusting the seasoning to your preference for a balance of salty, sour, and sweet flavors.
Add the rinsed bean sprouts and cook for 1-2 more minutes. Turn off the heat.
Garnish the soup with fresh dill, sawtooth coriander, and green onions before serving.
Ladle the soup into bowls and serve hot, optionally paired with steamed jasmine rice or vermicelli noodles.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 6510 mg | 283% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 65.4 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 421 mg | 32% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3528 mg | 75% | |
*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.
