Vietnamese Sweet-and-Sour Tamarind Soup (Canh Chua Cá)

Canh chua cá has been enjoyed for centuries. The soup has its roots in the Mekong Delta region of Vietnam, where freshwater fish are abundant and tamarind trees grow plentifully. It was originally created as a way to use up fish that had been caught in the river, and the sour flavor of tamarind was added to balance the fishy taste. Over time, the recipe evolved to include other tart ingredients such as pineapple or vinegar, as well as a variety of fresh vegetables and herbs.

Today, canh chua cá is a popular dish throughout Vietnam and a staple of many Vietnamese households, enjoyed both at home and in restaurants. It is typically served with steamed rice. This soup is the perfect umami complement to Vietnamese Caramelized Fish.

Yield: 4 to 6 servings

• 1 tablespoon sesame oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 to 2 tablespoons (15–30 mL) tamarind paste
• 1 quart (1 L) Fish Broth or spring water
• 1 small pineapple, peeled, cored, and cut into bite-size pieces
• 1 medium tomato, chopped
• ½ cup (75 g) chopped okra
• 1 or 2 bird’s eye chilies, thinly sliced (optional)
• 1 pound (450 g) firm white fish fillets (such as cod or tilapia), cut into bite-size pieces
• 1 cup (90 g) bean sprouts
• ¼ cup (10 g) chopped fresh cilantro
• 1 tablespoon fish sauce or Fermented Anchovy Sauce
• 1 tablespoon panela or coconut sugar
• Fine sea salt and ground black pepper
• Steamed rice, for serving

Heat the oil in a large pot over medium-high heat. Add the onion and garlic and sauté for 2 to 3 minutes, until fragrant. Stir in the tamarind paste, fish broth, pineapple, tomato, okra, and chilies (if using). Bring to a boil, then reduce the heat and let simmer for 10 to 15 minutes, until the pineapple is tender.

Add the fish and simmer for 5 to 7 minutes, until the fish is cooked through.

Add the bean sprouts and cilantro and simmer for 1 to 2 minutes, until the bean sprouts are slightly softened.

Season the soup with the fish sauce, panela, and salt and pepper to taste. Serve hot, with steamed rice. This dish is best eaten the day it is made.

This recipe is excerpted from Sophia Nguyen Eng’s new book The Nourishing Asian Kitchen: Nutrient-Dense Recipes for Health and Healing (Chelsea Green Publishing, December 2023) and is printed with permission from the publisher.

To learn more about Sophia Nguyen Eng, visit sprinklewithsoil.com.

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Published in the Journal of Health and Healing™
Winter 2023-24 | Volume 47, Number 4
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