Canh Chua (Vietnamese Sweet & Sour Soup)

Learn how to make Canh Chua, a traditional Vietnamese sour soup bursting with tangy, sweet, and savory flavors. This classic southern Vietnamese main dish is light yet deeply flavorful, often served with steamed rice and grilled fish.

Originating from the Mekong Delta, Canh Chua Cá (sweet and sour soup with fish) is a staple of southern Vietnamese home cooking. The soup traditionally features freshwater fish, tamarind broth, and vegetables like pineapple, okra, and bean sprouts. Fresh herbs like rice paddy herb (ngò om) and Thai basil finish the soup with a uniquely Vietnamese aroma.

Modern variations might include shrimp, catfish, salmon, or tofu — but the soul of the dish always remains the bright, sweet-sour tamarind broth.

Why You Will Love This Canh Chua Fish Soup

Canh Chua is beloved for its vibrant, balanced flavor — tart from tamarind, sweet from pineapple, and savory from fish sauce. Combined with soft chunks of fish and crunchy bean sprouts, it’s the perfect hot-weather dish that still feels comforting and nourishing. It’s quick to make, healthy, and showcases the light, herbaceous flavors of southern Vietnamese cuisine.

INGREDIENTS FOR CANH CHUA

Protein & Vegetables: white fish (like catfish or tilapia), tomato, pineapple, okra, bean sprouts
Aromatics: garlic, red chili, shallots
Seasonings: tamarind paste, fish sauce, sugar, salt, pepper
Herbs: rice paddy herb (ngò om), Thai basil, cilantro, scallions
Liquids: water or broth
Optional: fried garlic for garnish, cooked rice for serving

HOW TO MAKE CANH CHUA (VIETNAMESE SWEET & SOUR SOUP)

1. Prep the aromatics and vegetables. Mince garlic and shallots, slice tomatoes and okra, cut pineapple into chunks.
2. Prepare the fish. Rinse and cut fish into large chunks. Pat dry and season with salt and pepper.
3. Sauté aromatics. In a large pot, heat a bit of oil and sauté garlic and shallots until fragrant.
4. Make the tamarind broth. Add water or broth and stir in tamarind paste, fish sauce, sugar, and bring to a boil.
5. Add vegetables. Add pineapple, tomatoes, and okra to the pot and simmer until slightly tender.
6. Add the fish. Gently add in fish pieces and simmer until cooked through, about 5–7 minutes.
7. Finish with bean sprouts and herbs. Stir in bean sprouts, chopped rice paddy herb, Thai basil, and scallions. Simmer for 1–2 minutes.
8. Serve hot. Ladle into bowls, top with fresh herbs and fried garlic if desired. Serve with steamed rice.

DIETARY INFORMATION

This dish is naturally gluten-free and dairy-free.
To make it vegetarian or vegan:

• Replace fish with tofu or mushrooms
• Swap fish sauce for vegan “fish” sauce or soy sauce
• Use vegetable broth instead of water or fish broth

Recipe Tips

• Use firm white fish to prevent it from falling apart.
• Add tamarind little by little and taste for sourness.
• Substitute tofu and vegetable broth for a vegetarian version.
• Prep all your vegetables before starting — the soup comes together quickly.
• Leftovers can be stored in the fridge for up to 2 days. Reheat gently.

Serving Ideas

• Serve with jasmine rice or broken rice (cơm tấm)
• Pair with grilled pork chops or caramelized fish (cá kho tộ)
• Great as a main dish or part of a Vietnamese family-style meal

Did you make this recipe?

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