Canh Chua, a vibrant Vietnamese sweet and sour soup, is a harmonious blend of tangy tamarind, fresh herbs, and tender fish. This comforting dish is perfect for family meals or when you’re craving something light yet flavorful.

Canh Chua Recipe :

If you’re looking for a soup that balances sweet, sour, and savory flavors, Canh Chua is a must-try. This traditional Vietnamese dish, loaded with fresh vegetables and protein, is as nourishing as it is delicious.

History of the Recipe :

Canh Chua, which translates to “sour soup,” originates from the Mekong Delta region of Vietnam. Traditionally made with fresh river fish, tamarind, and an array of local vegetables, it reflects the region’s rich agricultural and aquatic resources. Over time, the recipe has evolved, incorporating different proteins and vegetables based on availability, but its distinctive tangy flavor remains unchanged.

Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtube video. Share it with your friends and Family. 

canh chua recipe

lakshman

A tangy and savory Vietnamese soup made with fish, tamarind, and fresh vegetables.

Print Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, Soup

Cuisine Vietnam

Servings 4

Ingredients

  

For the Soup Base:

• 6 cups water
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt

For the Soup:

• 1 lb fish fillets (catfish, tilapia, or basa)
• 2 medium tomatoes, quartered
• 1 cup pineapple chunks
• 1 cup okra, sliced
• 1 cup bean sprouts
• 1 small taro stem, peeled and sliced (optional)
• 2 garlic cloves, minced
• 1 tbsp vegetable oil
• Fresh herbs (rice paddy herb, Thai basil, or cilantro) for garnish
• Sliced chili and lime wedges for serving

Instructions

 

• Prepare the Soup Base:

  In a large pot, bring 6 cups of water to a boil. Add tamarind paste, fish sauce, sugar, and salt. Stir to dissolve and adjust seasoning to taste.
• Cook the Vegetables:

  Add tomatoes, pineapple, okra, and taro stem (if using) to the pot. Simmer for 5-7 minutes until the vegetables are tender.
• Cook the Fish:

  Gently place the fish fillets into the pot. Simmer for another 5-7 minutes until the fish is cooked through.
• Add the Bean Sprouts:

  Stir in the bean sprouts and cook for an additional 1-2 minutes.
• Garnish and Serve:

  Ladle the soup into bowls and top with fresh herbs. Serve with sliced chili and lime wedges on the side.

Notes

• For a vegetarian version, substitute the fish with tofu and use soy sauce instead of fish sauce.
• Adjust the level of tanginess by adding more or less tamarind paste.

Keyword Canh Chua recipe, sweet and sour soup, tamarind fish soup

Tips for Canh Chua Recipe : 

1. Use fresh fish for the best flavor and texture.
2. Add rice paddy herb for an authentic Vietnamese touch.
3. Serve Canh Chua with steamed jasmine rice for a complete meal.

FAQs for Canh Chua Recipe : 

Q: Can I make this soup ahead of time?
A: Yes, but add the fish and bean sprouts just before serving to keep them fresh.

Q: What can I use instead of tamarind paste?
A: Lemon juice or vinegar can be used, but the flavor may differ slightly.

Q: Can I use other proteins in this soup?
A: Yes, shrimp, chicken, or tofu are great alternatives to fish.

Conclusion :

Canh Chua is a delightful Vietnamese soup that perfectly balances sweet, sour, and savory flavors. Its refreshing tanginess, coupled with fresh vegetables and tender fish, makes it a versatile dish suitable for any occasion. Try this recipe to enjoy an authentic taste of Vietnam at home.