Vietnamese
Canh chua cá
A bright southern Vietnamese sweet-sour fish soup with tamarind, pineapple, tomato, okra, bạc hà, and fragrant ngò om. The broth should taste lively and balanced: sour first, then gently sweet, savory, and herbal.
Watch it madeCô Ba Bình Dương · 10:07
Ingredients
- Catfish steaks or snakehead fish steaks350 g
- Tamarind pulp35 g
- Hot water for soaking tamarind1/2 cup
- Water or light fish stock3 cups
- Pineapple, peeled and cut into bite-size wedges120 g
- Tomato, cut into wedges1 medium
- Okra, trimmed and sliced on the diagonal5 pods
- Bạc hà stem, peeled and sliced on the diagonal100 g
- Bean sprouts1 cup
- Fish sauce2 tablespoons
- Sugar1 1/2 tablespoons
- Salt1/2 teaspoon
- Garlic, minced3 cloves
- Neutral oil1 tablespoon
- Ngò om, chopped2 tablespoons
- Rice paddy herb or culantro, chopped1 tablespoon
- Thai chili, sliced1
Method
- Soak the tamarind pulp in 1/2 cup hot water for 10 minutes, then mash it well and strain to get the sour tamarind liquid.
- Rinse the fish steaks gently and pat dry, then season them with 1 tablespoon fish sauce and a pinch of salt for 10 minutes.
- Heat the oil in a small pan over medium heat, fry the minced garlic until golden, then remove the garlic and oil to a small bowl.
- Bring 3 cups water or light fish stock to a gentle boil in a pot.
- Add the pineapple and simmer for 5 minutes to sweeten the broth.
- Stir in the tamarind liquid, remaining fish sauce, sugar, and salt, then taste and adjust so the broth is sour, lightly sweet, and savory.
- Slide in the fish steaks and simmer gently for 6 to 8 minutes, skimming any foam and avoiding a hard boil so the fish stays intact.
- Add the tomato, okra, and bạc hà, then simmer for 3 to 4 minutes until just tender.
- Add the bean sprouts and cook for 30 seconds only, keeping them crisp.
- Turn off the heat and stir in the chopped ngò om, rice paddy herb or culantro, sliced chili, and fried garlic with its oil.
- Serve hot in bowls with steamed rice and a small dish of fish sauce with sliced chili for dipping the fish.
Common questions
What can I use instead of catfish or snakehead fish for canh chua cá?
Use another firm, mild white fish that holds together in broth, like basa, cod, pollock, or tilapia steaks. Avoid delicate flaky fish, which can break apart during simmering. Keep cooking gentle either way.
How long should I cook each ingredient so the fish stays intact and the vegetables stay crisp-tender?
Simmer the pineapple about 5 minutes first. Cook the fish gently for 6 to 8 minutes, then add tomato, okra, and bạc hà for 3 to 4 minutes. Add bean sprouts last for about 30 seconds only.
What are the most common mistakes when making canh chua cá?
The biggest mistakes are boiling too hard, which breaks the fish, and overcooking the vegetables until mushy. Also avoid making the broth too salty before reducing or tasting, since fish sauce can intensify quickly.
How should I store leftovers, and does the soup reheat well?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat just until warm; do not boil, or the fish will fall apart and the vegetables will turn soft.
What should I serve with canh chua cá?
Serve it hot with steamed jasmine rice. It also pairs well with extra fish sauce and sliced chilies on the side. If you want a fuller meal, add a simple stir-fried vegetable or fried fish dish.