How to Make Vietnamese Sweet and Sour Fish Soup - Canh Chua Ca

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.

Place 1/2 cup of tamarind in a pot with 1 cup of water and bring to a boil on high heat for 5 to 10 minutes.

Sift out the juice from the tamarind using a sifter, which will be used to make the soup sour.

Add 3 slices of catfish steak to the pot and let it cook in the soup for about 15 to 20 minutes on high heat.

After 15 minutes, remove the fish onto a plate and let it cool down.

Add 1 can of pineapple to the pot (or fresh pineapple if preferred) and let it cook for 5 minutes.

Stir in 3 tablespoons of sugar and 3 tablespoons of fish sauce, and let it cook for another 5 minutes.

Add tomatoes to the pot and let it cook for another 5 minutes on high heat.

Add oyster mushrooms and let it cook for 2 to 3 minutes.

Add okra and let it cook for 3 to 5 minutes.

Add elephant stem and keep it on high heat, cooking for 2 to 3 minutes.

Add bean sprouts and let it cook for 3 to 5 minutes.

Add rice paddy herb and sawtooth herb to the pot.

Finally, add the fish back into the soup and serve.

Cooking Techniques

Spice Level:

Allergens