Vietnamese Sweet and Sour Fish Soup (Canh Chua Ca)
A traditional soup made with your favorite fish, tamarind, tomatoes, and your choice of vegetables, topped with fried garlic and fresh herbs. Serve with steamed rice and side dishes for an authentic Vietnamese family meal.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb fish (catfish and salmon preferred)
- 2 tbsp vegetable oil (or other neutral oil of your choice)
- 5 large garlic cloves (peel and finely mince)
- 4 cup water
- 2 tsp fish sauce
- 3 tbsp granulated white sugar
- 1 tbsp tamarind powder (or 20 grams tamarind pulp)
- 1 tbsp chicken or mushroom bouillon powder
- 1/2 tsp salt
- 2 large tomatoes (about 1/2 lb, slice into thick wedges)
- 2 cup okra or thinly sliced and peeled elephant ear stems
- 1 cup bean sprouts
- 1/4 cup finely chopped herbs (Thai basil leaves, rice paddy herbs or culantro)
- Red Thai chili peppers (optional, cut at a diagonal into thin slices)
Instructions
- 1
Rinse under cold water, then slice into 1-inch steaks, keeping the backbone and skin attached.
- 2
Heat oil in a medium pot. Add garlic and pan-fry until golden brown, tossing occasionally for even cooking. Remove half of the garlic and set aside for garnish.
- 3
Carefully add water to the pot, being cautious of hot oil splatter. Bring to a medium-low simmer.
- 4
Add the catfish to the simmering pot. Cook for 10 minutes, or until the fish is fully cooked. Remove and discard any scum that floats to the top.
- 5
Add fish sauce, sugar, tamarind powder, bouillon powder, and salt. If using tamarind pulp, strain it through a small sieve directly into the pot, scraping the bottom of the sieve to add the strained pulp. Discard any seeds and fibers.
- 6
Add tomatoes and okra or elephant ear stems, cooking for no more than 2 minutes. Turn off the heat.
- 7
Stir in the bean sprouts; the residual heat will cook them.
- 8
When ready to serve, top the soup with fresh herbs, optional chili peppers, and the reserved fried garlic. Serve with a small saucer of fish sauce for dipping, alongside steamed rice and ca kho (braised fish) for a complete traditional Vietnamese family-style meal.