How To Make Vietnamese Sweet & Sour Fish Soup (Canh Chua Cá)

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish reduces costs.

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a fresh flavor, while vinegar is more budget-friendly.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango provides a different sweetness, while canned options are often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is a basic substitute.

Prepare the catfish by cleaning and cutting it into bite-sized pieces.

Heat water in a pot over medium heat until simmering.

Add tamarind paste and sugar, stirring until dissolved.

Introduce the catfish and cook for 5-7 minutes until it is opaque.

Add pineapple, tomatoes, and bean sprouts, cooking for an additional 3-4 minutes.

Season the soup with fish sauce, salt, and black pepper to taste.

Remove from heat and stir in chopped green onions and cilantro.

Serve hot, garnished with sliced chili peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens