How to make Canh Chua (Vietnamese sweet and sour fish soup)

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice and vinegar can provide acidity, but with different flavor profiles.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a plant-based alternative, while salt is a basic seasoning.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, and tofu is a budget-friendly protein.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is a cost-effective seafood alternative.

Wash the fish and use a paper towel to pat the fish slices dry.

Marinate the fish slices with chili and sprinkle with salt. Let them marinate for 30 minutes.

Mix tamarind paste with 1 cup of boiling water and let it sit.

Remove the core of the tomato, slightly score across the bottom, and dip it in boiling water for 30 seconds.

Leave the tomato out of the hot water and quickly dip it in cold water to make peeling easier. Cut the tomato into wedges.

Cut the pineapple into 1/2 inch thick slices.

Cut the eel into 1/3 inch thick slices.

Chop cilantro and green onion finely.

Chop the rice paddy herb into 1 inch lengths and chop the sawtooth coriander finely.

Peel and finely chop the garlic clove.

Add oil to a saucepan set over medium heat. When the oil starts to smoke, add garlic and sauté until it smells good and turns light brown, then take the garlic out.

Add 2 cups of water to the pan. Be careful of hot oil splattering.

Strain off the bubbles and seeds, then pour the tamarind juice into the pan. Add sugar and salt, stir, then cover and bring to a boil.

Place the fish into the pan, reduce the heat to medium-low, and let it simmer for 10 minutes. Then take the fish out and cover it to keep warm.

Add pineapple and tomato to the pan and bring to a boil. Add fish sauce and stir.

Adjust the soup for balance of sweet, sour, spicy, and salty flavor. If it's too sweet, let the soup boil again, then add bean sprouts, okra, and eel, making sure they are completely covered by the soup.

Bring to a boil again, then add rice, herbs, green onion, and cilantro.

Before serving, sprinkle with fried garlic and add the fish back into the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens