Canh Chua is a vibrant and tangy Vietnamese Tamarind Soup that showcases the perfect balance of sweet, sour, and savoury flavours. Traditionally made with fish, it can also be adapted for shrimp or even a vegetarian version. The key ingredient, tamarind, gives the soup its signature tartness, which is beautifully complemented by the sweetness of pineapples and the freshness of tomatoes and okra. This soup is a staple in Southern Vietnamese cuisine and is often enjoyed during hot weather due to its refreshing taste.
About Vietnamese Tamarind Soup
The complexity of Canh Chua lies in its delicate layering of flavours and textures. The broth, infused with tamarind, fish sauce, and sugar, creates a delicious base that is both rich and light. Fresh herbs like rice paddy herbs and cilantro add a fragrant touch, while the vegetables provide a delightful crunch. Whether served as a starter or a main dish with steamed rice, Canh Chua is a delightful culinary experience that encapsulates the essence of Vietnamese cooking.
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Canh Chua Recipe: How to Make the Best Vietnamese Tamarind Soup
4
servings20
minutes30
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minutesIngredients:
1 lb (450g) catfish or tilapia, cut into chunks
4 cups water or chicken broth
2 tablespoons tamarind paste
2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon salt
1 medium pineapple, peeled, cored, and cut into bite-sized pieces
2 medium tomatoes, cut into wedges
1 cup okra, cut into 1-inch pieces
1 cup bean sprouts
1 small bunch of rice paddy herb (ngo om), chopped
1 small bunch of cilantro, chopped
1 red chilli, sliced (optional)
1 tablespoon vegetable oil
4 cloves garlic, minced
1 small onion, chopped
Instructions:
- Prepare the Broth:
- In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, sauté until fragrant and translucent, about 2-3 minutes.
- Add the water or chicken broth to the pot. Stir in the tamarind paste, fish sauce, sugar, and salt. Bring to a boil.
- Cook the Fish and Vegetables:
- Once the broth is boiling, add the fish chunks. Reduce the heat to a simmer and cook for about 10 minutes, or until the fish is cooked through.
- Add the pineapple pieces, tomato wedges, and okra to the pot. Continue to simmer for another 5-7 minutes, until the vegetables are tender but still crisp.
- Final Touches:
- Stir in the bean sprouts and cook for an additional 2 minutes.
- Remove the pot from the heat and add the chopped rice paddy herb and cilantro. Stir well to combine.
- Taste and adjust seasoning if necessary, adding more fish sauce or sugar to achieve the desired balance of flavours.
- Serve:
- Ladle the soup into bowls, ensuring each serving gets a good mix of fish, vegetables, and broth.
- Garnish with sliced red chilli if using, and serve immediately with steamed rice on the side.
Notes
- Enjoy this delightful Canh Chua, a dish that brings the vibrant flavors of Vietnam to your table.
