Canh Chua Ca, or Vietnamese Sweet and Sour Fish Soup, is a vibrant and flavorful dish that embodies the essence of Vietnamese cuisine. Its refreshing tanginess, balanced by the sweetness of ripe fruits and the delicate taste of fish, makes it a beloved comfort food enjoyed throughout the country. The key to a truly exceptional Canh Chua Ca lies in the perfect harmony of its ingredients – a symphony of sour tamarind, sweet pineapple, and the umami richness of fish stock, all interwoven with fragrant herbs and chilies. This iconic soup is surprisingly easy to prepare, offering a delicious and authentic Vietnamese experience even for novice cooks.
This recipe delivers a delicious and authentic Canh Chua Ca, perfect for a weeknight dinner or a special occasion. For a step-by-step guide to creating this delightful Vietnamese sweet and sour fish soup, brimming with fresh flavors and aromas, continue reading below.
Tools Needed
- Pot
- Measuring cup
- Whisk
- Vegetable peeler
- Knife
Ingredients
- S Filet Fish (catfish)
- Fish Sauce: 1/2 tbsp
- Ground Black Pepper
- Garlic
- Vegetable Oil
- Okra
- Pineapple Chunks
- Tomatoes
- Elephant Ear Stem
- Bean Sprouts
- Rice Paddy Herb
- Sawtooth Herb
- Chicken Stock
- Sugar
- Wet Tamarind
- Hot Water
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Cut S filet fish into large chunks. Marinate one side with half a tablespoon of fish sauce and black pepper. Flip and repeat.
- Mince garlic for topping.
- Cut a small section, chop into small chunks. Mash with hot water in a measuring cup until thick and saucy. Strain through a sieve.
- Trim and cut okra diagonally (about half an inch thick). Cut tomatoes in half, then into wedges.
- Peel the skin and cut into diagonal slices (about half an inch thick).
- Roughly chop rice paddy herb and sawtooth herb.
Step 2. Cook the Fish and Broth
- Heat pot, add oil, stir-fry minced garlic until golden brown (30 seconds). Set aside.
- Add chicken stock to the pot, bring to a boil. Add fish, skim off foam.
- After 3 minutes, reduce heat to medium. Season with sugar, fish sauce, and tamarind mixture.
Step 3. Add Vegetables and Simmer
- Add okra and pineapple, cook for 2 minutes. Add tomatoes, cook for 1 minute. Add elephant ear stems, cook for 1 minute. Add bean sprouts, cook for 1-2 minutes.
Step 4. Serve and Garnish
- Serve with freshly ground black pepper, rice paddy herb, sawtooth herb, and fried garlic.
Read more: Easiest Instant Pot Oxtail Pho: Authentic Vietnamese Recipe
Tips
- Feel free to use any fish you enjoy.
- If using fresh pineapple, use that instead of canned.
Nutrition
- N/A
FAQs
1. What type of fish is best for Canh Chua Ca?
Firm, white-fleshed fish like basa, snapper, or catfish work well. Avoid oily fish as they can overpower the other flavors.
2. Can I adjust the level of sourness and spiciness?
Absolutely! Start with less tamarind paste and chilies, then add more to your taste. You can also adjust the pineapple amount to balance sweetness.
Enjoy your delicious bowl of Canh Chua Ca! This vibrant and flavorful soup is a perfect example of the balance and freshness found in Vietnamese cuisine. We hope you’ll savor this comforting dish and share it with friends and family.