Vietnamese Canh Chua (Printable Version)
Tangy-sweet Vietnamese fish soup with pineapple, tomatoes, and fresh herbs. Ready in 40 minutes.
# Ingredient List:
→ Seafood
01 - 1.1 lbs white fish fillets (catfish, tilapia, or basa), cut into chunks
02 - 8 large shrimp, peeled and deveined
→ Vegetables & Aromatics
03 - 2 medium tomatoes, cut into wedges
04 - 1 small pineapple, peeled and cut into bite-sized pieces
05 - 5.3 oz bean sprouts
06 - 5.3 oz okra, sliced
07 - 2 stalks celery, sliced
08 - 2 cloves garlic, minced
09 - 1 small onion, sliced
10 - 2 birds eye chilies, sliced
→ Broth & Seasonings
11 - 6.3 cups water or fish stock
12 - 3 tablespoons fish sauce
13 - 2 tablespoons tamarind paste
14 - 1 tablespoon sugar
15 - 1 teaspoon salt
16 - 1/2 teaspoon ground black pepper
→ Fresh Herbs
17 - 0.7 oz fresh Thai basil leaves
18 - 0.7 oz sawtooth coriander, chopped
19 - 0.35 oz fresh cilantro, chopped
20 - Lime wedges, for serving
# Step-by-Step Instructions:
01 - Heat oil in a large pot over medium heat. Sauté minced garlic and sliced onion until fragrant, approximately 2 minutes.
02 - Pour in water or fish stock. Whisk in tamarind paste, fish sauce, sugar, and salt. Bring mixture to a gentle boil.
03 - Add pineapple chunks, tomato wedges, sliced okra, celery, and chilies. Simmer for 5-7 minutes until vegetables reach desired tenderness.
04 - Gently place fish chunks and shrimp into simmering broth. Cook for 5-7 minutes until seafood is opaque and cooked through.
05 - Stir in bean sprouts and cook for 1 minute. Taste and adjust seasoning with additional fish sauce, sugar, or lime juice to achieve balanced sweet-sour-salty profile.
06 - Remove pot from heat. Gently fold in Thai basil, sawtooth coriander, and cilantro, allowing herbs to wilt slightly in residual heat.
07 - Ladle hot soup into bowls. Garnish with additional fresh herbs and lime wedges. Serve immediately with steamed jasmine rice or vermicelli noodles.
# Tips from hearthlykitchen:
01 -
- This soup hits every flavor note your craves without being heavy or overwhelming
- Its ready in under an hour but tastes like something that simmered all day
- The way the herbs hit at the end makes each spoonful feel fresh and alive
02 -
- Never boil the seafood aggressively or it will turn tough and rubbery
- The herbs must be added after heat is off or they will lose their vibrant flavor
- Tamarind intensity varies wildly between brands, always taste before adding more
03 -
- Cut all vegetables into similar sized pieces so they cook evenly
- If using elephant ear stem, blanch it separately first to remove any bitterness