DinnerMain CourseSoup

Canh Chua Cá (Vietnamese Sour Fish Soup)

Name: Canh Chua Cá (Vietnamese Sour Fish Soup)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 500 g firm white fish fillet cut into 2-inch pieces; 3 tbsp fish sauce; 2 tbsp sugar; 2 tbsp tamarind concentrate; 1 tbsp vegetable oil; 3 clove garlic minced; 1 pcs shallot thinly sliced; 1 cup pineapple cubed; 2 pcs tomato cut into wedges; 6 pcs okra sliced; 1 cup bean sprout; 1 cup elephant ear stem (bac ha) sliced, optional (optional); 1 pcs long green chili sliced; 0.25 cup culantro chopped; 0.25 cup rice paddy herb (ngo om) chopped (optional); 1 tbsp fried shallot (optional); 6 cup water

This vibrant and flavorful Vietnamese sour fish soup balances sweet, sour, salty, and spicy notes. It's a comforting and healthy meal, perfect for a light dinner or served with rice.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 241 kcal

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gfirm white fish fillet, cut into 2-inch pieces
3 tbspfish sauce
2 tbspsugar
2 tbsptamarind concentrate
1 tbspvegetable oil
3 clovegarlic, minced
1 pcsshallot, thinly sliced
1 cuppineapple, cubed
2 pcstomato, cut into wedges
6 pcsokra, sliced
1 cupbean sprout
1 cupelephant ear stem (bac ha), sliced, optional(optional)
6 cupwater

garnish

1 pcslong green chili, sliced
0.25 cupculantro, chopped
0.25 cuprice paddy herb (ngo om), chopped(optional)
1 tbspfried shallot(optional)

Equipment

large pot · cutting board · knife

The method

Step by step

1
Marinate the fish pieces with a pinch of salt and pepper for at least 15 minutes.
About 15 min
Cook’s note: This step helps season the fish and firm it up slightly.
2
In a large pot, heat the vegetable oil over medium heat.
About 1 min
3
Add the minced garlic and sliced shallot, then sauté until fragrant, about 1-2 minutes.
About 2 min
Cook’s note: Be careful not to burn the garlic.
4
Pour in the water and bring it to a boil.
About 5 min
5
Stir in the fish sauce, sugar, and tamarind concentrate.
About 1 min
Cook’s note: Taste and adjust the seasoning to your preference – it should be a balance of sour, sweet, and salty.
6
Add the pineapple and cook for 5 minutes.
About 5 min
Cook’s note: Pineapple adds a natural sweetness and tartness to the broth.
7
Gently add the marinated fish pieces to the simmering broth.
Cook’s note: Do not stir too vigorously to prevent the fish from breaking apart.
8
Add the tomato wedges, okra, and elephant ear stem (if using) and cook for another 5-7 minutes, or until the fish is cooked through and vegetables are tender-crisp.
About 7 min
9
Stir in the bean sprouts and cook for just 1 minute more.
About 1 min
Cook’s note: Bean sprouts should remain slightly crunchy.
10
Ladle the soup into bowls.
About 1 min
11
Garnish with sliced long green chili, chopped culantro, chopped rice paddy herb, and fried shallots before serving.
About 1 min
Cook’s note: These garnishes add essential aroma and freshness.

Per serving

Nutrition

71%Score

Calories: 241.3kcal
Protein: 25.5g
Carbs: 26.1g
Fat: 5.1g
Fibre: 3.1g
Sugar: 17.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium-low heat until warmed through, being careful not to overcook the fish.