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Canh Chua, Vietnam’s beloved sweet and sour soup, is a dish that captures the essence of the Mekong Delta’s vibrant cuisine. With its delicate balance of tangy tamarind, sweet pineapple, and savoury seafood, Canh Chua offers a symphony of flavours that is both refreshing and deeply satisfying.
Often enjoyed as part of a shared meal, it is a dish that brings warmth to family tables and introduces anyone who tastes it to the heart of southern Vietnamese cooking.
What Is Canh Chua?
Canh Chua, which translates to “sour soup,” is a traditional Vietnamese dish known for its bright, tangy flavour profile. The soup typically features a tamarind based broth, which gives it its signature sourness, complemented by the sweetness of fresh pineapple.
Fish, often catfish or snakehead, is commonly used as the main protein, though shrimp or other seafood can also make an appearance. A mix of fresh vegetables, including bean sprouts, okra, and tomatoes, adds texture and vibrancy, while herbs like rice paddy herb and Thai basil provide an aromatic finish.
What makes Canh Chua so unique is the way it balances opposing flavours, creating a dish that is light yet complex. Its sourness is not harsh but refreshing, softened by the sweetness of fruit and seafood. Canh Chua is typically served with steamed rice or vermicelli noodles, making it a comforting yet lively meal that leaves a lasting impression.
Ingredients and Taste
The ingredients in Canh Chua are thoughtfully chosen to reflect the fresh and abundant produce of the Mekong Delta. The tamarind base gives the soup its tangy character, while pineapple adds a subtle sweetness that balances the sour notes.
Tomatoes and okra bring a slight acidity and tender texture, while bean sprouts offer a satisfying crunch. The fish, often cooked directly in the broth, absorbs the flavours beautifully, becoming tender and flaky.
Herbs play a key role in defining the dish’s flavour profile. Thai basil and rice paddy herb add an aromatic lift, while a final garnish of chopped chili provides a gentle heat. The broth itself is a harmonious blend of sweet, sour, and savoury, with a depth of flavour that feels simultaneously refreshing and hearty.
Each spoonful delivers a medley of textures and tastes; soft fish, crisp vegetables, and fragrant herbs, offering a balance that makes Canh Chua both comforting and exciting.
A Taste of History
Canh Chua has its roots in the Mekong Delta, a region known for its fertile lands and rich waterways. This dish reflects the Delta’s abundance of fresh produce, fish, and tropical fruits, and it has long been a staple for families living along the rivers.
The use of tamarind, a common ingredient in southern Vietnamese cooking, highlights the region’s connection to neighbouring Southeast Asian cuisines, where sour flavours often take centre stage.
Traditionally, Canh Chua was prepared as a way to make the most of local ingredients, with fish caught fresh from the river and vegetables harvested from nearby gardens.
Over time, it became a cornerstone of southern Vietnamese family meals, symbolizing the balance and harmony valued in both cooking and life. Its bright and bold flavours represent the vibrant spirit of the Mekong Delta, while its simplicity keeps it approachable and versatile.
Canh Chua (Vietnamese Sweet and Sour Soup) Recipe
Serves: 4 people
Ingredients:
For the Soup Base:
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 medium onion, thinly sliced
- 2 medium tomatoes, cut into wedges
- 6 cups water or fish stock
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tsp sugar
- 1 tsp salt (adjust to taste)
For the Soup Additions:
- 300g catfish or basa fillet, cut into bite sized pieces
- 1 cup pineapple chunks
- 1 cup okra, sliced diagonally
- 1 cup bean sprouts, washed and drained
- 2 red chili peppers, sliced (optional for spice)
- 1/2 cup fresh elephant ear stalks or celery, thinly sliced (optional)
For Garnish:
- 1/4 cup fresh Thai basil leaves
- 1/4 cup fresh culantro or cilantro, chopped
- Lime wedges (optional)
Directions
To begin, heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the sliced onion and cook until soft and translucent, another 2-3 minutes. Stir occasionally to prevent burning.
Add the tomato wedges to the pot. Stir gently and cook for 3 minutes until the tomatoes soften slightly, releasing their juices to form a flavourful base.
Pour in the water or fish stock. Bring the mixture to a boil over medium-high heat. Once boiling, stir in the tamarind paste, fish sauce, sugar, and salt. Adjust seasoning to taste, ensuring a balance of sweet, sour, and salty flavours.
Reduce the heat to medium-low and add the pineapple chunks and okra. Simmer for 5-7 minutes until the pineapple is tender and the okra is cooked through but still holds its shape.
Gently add the fish pieces into the pot, ensuring they are fully submerged in the broth. Let the soup simmer for another 5-7 minutes or until the fish is cooked and flaky. Avoid stirring vigorously to prevent breaking the fish apart.
Add the bean sprouts, elephant ear stalks or celery (if using), and sliced chili peppers. Cook for an additional 2 minutes, allowing the vegetables to retain some crunch while absorbing the soup’s flavours.
Remove the pot from the heat and immediately garnish with chopped culantro or cilantro and Thai basil leaves. Stir gently to combine. Taste the soup and adjust the seasoning with more fish sauce, tamarind, or sugar, as desired.
Serve the soup hot in individual bowls, ensuring each serving has a mix of fish, vegetables, and broth. Garnish with additional herbs if desired and offer lime wedges on the side for a zesty finish. Canh Chua pairs beautifully with steamed jasmine rice for a complete Vietnamese meal.
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