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Canh Chua (Vietnamese Sweet & Sour Soup)

A traditional Vietnamese sweet and sour soup made with white fish, pineapple, tomatoes, okra, and a tamarind-based broth. Light, tangy, and full of herbs — the perfect comforting soup.
Servings 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 lb white fish catfish, tilapia, or salmon, cut into chunks
  • 1 cup fresh pineapple cut into chunks
  • 2 medium tomatoes cut into wedges
  • 5 –6 okra sliced
  • 1/2 cup bean sprouts
  • 2 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 2 cloves garlic minced
  • 1 shallot minced
  • 1 –2 red chili optional, sliced
  • 4 cups water or light fish broth
  • 1/4 tsp salt
  • Fresh herbs: rice paddy herb ngò om, Thai basil, cilantro, scallions
  • Fried garlic optional

Instructions

  • Heat a bit of oil in a pot and sauté garlic, shallot, and chili (if using) until fragrant.
  • Add water and stir in tamarind paste, fish sauce, sugar, and salt. Bring to a boil.
  • Add pineapple, tomatoes, and okra. Simmer for 5 minutes.
  • Add the fish chunks and cook for another 5–7 minutes until fish is cooked through.
  • Stir in bean sprouts and chopped herbs. Simmer for 1–2 minutes.
  • Taste and adjust seasoning if needed.
  • Serve hot with rice and optional fried garlic on top.
Calories: 220kcal
Course: main dish
Cuisine: Vietnamese
Keyword: Canh Chua recipe, catfish soup, gluten-free Vietnamese recipe, hot and sour soup, sweet and sour soup, tamarind soup, Vietnamese soup with fish, Vietnamese sour soup