Canh Chua Ca (Sour Tamarind Fish Soup)
A Vietnamese hot-and-sour soup balanced between tamarind's tang, fish's delicate flavor, and pineapple's sweetness. Ready in 30 minutes—deeply aromatic, light, and built on one pot.
- Total time
- 35 min
- Servings
- 4
- Calories
- 245
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Mix tamarind paste with 3 tbsp warm water until smooth and dissolved.
Step 2
Heat oil in a large pot over medium-high. Add shallots and sauté until fragrant, ~2 minutes.
Step 3
Pour in broth, then add lemongrass and chilies. Bring to a simmer.
Step 4
Add tamarind mixture and fish sauce. Stir to combine and taste for balance.
Step 5
Add fish chunks gently. Simmer without stirring for 4 minutes—fish should be opaque.
Step 6
Stir in pineapple chunks. Simmer 2 minutes until fruit is warm and soup is glossy.
Step 7
Remove lemongrass and chilies. Ladle soup into bowls and top with fresh herbs.
Tools you’ll need
- large heavy-bottomed pot (3+ quart)
- wooden spoon
- ladle
- small bowl
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