Canh Chua Ca – Sweet and Sour Fish Soup with Pineapple Recipe
A light, aromatic fish soup with pineapple, tomatoes and herbs, especially popular in southern Vietnam. It tastes different from most European fish soups – at the same time slightly sour, a bit sweet and very fresh. It’s perfect as a lunch on a warm day when you don’t feel like heavy dishes.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- white fish fillet e.g. cod, pollock, hake, cut into larger pieces - 500 g
- fresh pineapple peeled, cut into small triangles - 200 g
- tomatoes cut into wedges - 2 piece
- mung bean sprouts rinsed, drained - 100 g
- okra sliced, optional - 6 piece
- onion cut into thin slices - 1 piece
- garlic finely chopped - 3 cloves
- vegetable oil about 1 tablespoon, for frying - 15 ml
- water - 1200 ml
- fish sauce about 2 tablespoons, for seasoning - 30 ml
- sugar about 2 teaspoons, to balance the acidity - 10 g
- tamarind paste dissolved in 50 ml of warm water, for sour flavor - 15 g
- chili pepper cut into thin slices, seeds removed for a milder taste - 1 piece
- fresh coriander chopped, for serving - 10 g
- salt to taste - 3 g
Main Ingredient:
fish
Preparation
- Rinse the fish fillets, pat dry with paper towels and cut into larger pieces, about 3–4 cm. Lightly salt and set aside for a few minutes.
- In a pot, heat the oil over medium heat. Add the chopped garlic and onion and fry for 3–4 minutes until the onion softens and becomes slightly translucent but does not brown.
- Add the pineapple pieces and fry for another 2–3 minutes, stirring, until the pineapple softens slightly and starts to smell sweet.
- Pour in the water, add the tomatoes and okra (if using). Bring to a boil, then reduce the heat and cook for 10 minutes until the vegetables are tender.
- Add the water with dissolved tamarind paste, fish sauce and sugar to the pot. Stir and taste – the flavor should be slightly sour, a bit sweet and salty at the same time. If needed, add more fish sauce, sugar or tamarind.
- Gently place the fish pieces into the soup. Cook over low heat for 5–7 minutes without vigorous stirring so the fish doesn’t fall apart. The pieces should turn opaque and easily flake with a fork.
- Add the mung bean sprouts and sliced chili, cook for another 1–2 minutes, just until the sprouts soften slightly.
- Remove the soup from the heat. Sprinkle with chopped coriander just before serving.
- Serve hot with a bowl of cooked rice on the side or by pouring the soup directly over the rice.
Storage
In fridge:
2 days
Freezing:
No
Store the cooled soup in the fridge in a closed container and reheat gently so the fish doesn’t overcook. If possible, add fresh sprouts only when reheating to keep their texture.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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