Name: Canh chua cá (Southern Vietnamese sweet-and-sour fish soup)
Prep time: 25 min
Cook time: 30 min
Total time: 70 min
Cuisine: Vietnam
Ingredients: 500 g firm freshwater catfish steaks (cá tra/basa or bông lau), cut crosswise about 3 cm thick; 45 ml fish sauce, divided (15 ml for the fish and 30 ml for the broth); 25 g granulated sugar, divided (5 g for the fish and 20 g for the broth); 1 g ground black pepper; 40 g seedless compressed tamarind block; 1.25 L water for the broth, plus 250 ml hot water to extract the tamarind; 200 g fresh pineapple, peeled, cored and cut into thin wedges; 2 medium ripe tomatoes (about 300 g), cut into wedges; 150 g bạc hà (elephant-ear stem), outer fibres peeled and stem sliced diagonally; 6 medium okra (about 180 g), trimmed and cut diagonally into thick pieces; 100 g bean sprouts, rinsed and drained; 15 g garlic (about 3 cloves), finely chopped; 30 ml neutral vegetable oil; 20 g ngò om (rice-paddy herb), roughly chopped; 10 g ngò gai (culantro), roughly chopped; optional; 1 red chili, thinly sliced; serve to taste; 300 g dry jasmine rice; 420 ml water for the rice, or follow rice-cooker instructions

Wide serving of canh chua cá with catfish and vegetables beside jasmine rice and fresh herbs — A Southern Vietnamese sweet-sour fish soup with rice and herbs.

Yield 4 servings

Cook time 30 minutes

Passive time 15 minutes

Total time 70 minutes

Calories About 560 kcal per serving

Ingredients ↓

Overview

Canh chua cá (Southern Vietnamese sweet-and-sour fish soup)

Canh chua cá means sour fish soup and describes a family of Vietnamese soups rather than one fixed formula. Southern and southwestern versions often balance tamarind's sourness with a little sugar, fish sauce, fruit and fresh vegetables. This Nam Bộ home version combines catfish with pineapple, tomato, okra, bạc hà (elephant-ear stem), bean sprouts and ngò om, then serves it with jasmine rice.

Use firm, cross-cut catfish steaks so they hold together in the broth. Tamarind gives the soup its deep sour base; pineapple and tomato add fruitiness, while okra, bạc hà and sprouts contribute different textures. Ngò om and a little fried garlic finish the pot with fresh, aromatic notes. Families vary the fish, vegetables, souring ingredient and level of sweetness, so adjust the measured seasoning to taste.

Practical

Keys to successChoose fresh, firm fish steaks about 3 cm thick; pat them dry but do not rinse raw fish in the sink. Soak and strain compressed tamarind to remove the seeds and fibres before adding the extract to the soup. Fry the garlic only until golden; dark brown garlic tastes bitter. Keep the broth at a gentle simmer once the fish is added, and handle the steaks gently. Add okra, bạc hà and sprouts in sequence so each vegetable keeps a pleasant texture. Check the thickest fish steak with a clean instant-read thermometer; it must reach at least 63°C.

Ingredients

Fish and seasoning

500 g firm freshwater catfish steaks (cá tra/basa or bông lau), cut crosswise about 3 cm thick
45 ml fish sauce, divided (15 ml for the fish and 30 ml for the broth)
25 g granulated sugar, divided (5 g for the fish and 20 g for the broth)
1 g ground black pepper

Soup base and vegetables

40 g seedless compressed tamarind block
1.25 L water for the broth, plus 250 ml hot water to extract the tamarind
200 g fresh pineapple, peeled, cored and cut into thin wedges
2 medium ripe tomatoes (about 300 g), cut into wedges
150 g bạc hà (elephant-ear stem), outer fibres peeled and stem sliced diagonally
6 medium okra (about 180 g), trimmed and cut diagonally into thick pieces
100 g bean sprouts, rinsed and drained
15 g garlic (about 3 cloves), finely chopped
30 ml neutral vegetable oil
20 g ngò om (rice-paddy herb), roughly chopped
10 g ngò gai (culantro), roughly chopped; optional
1 red chili, thinly sliced; serve to taste

To serve

300 g dry jasmine rice
420 ml water for the rice, or follow rice-cooker instructions

Method

Rinse and cook the jasmine rice according to the rice-cooker or package directions, using 420 ml water as a starting amount. Keep it covered and warm. Soak the tamarind in 250 ml hot water for 10 minutes, mash it, then strain and press the pulp to extract the sour liquid.
Pat the fish dry without rinsing it. Season with 15 ml fish sauce, 5 g sugar and the black pepper. Cover and refrigerate for 15 minutes. Prepare the pineapple, tomatoes, bạc hà, okra, sprouts and herbs; keep the ready-to-eat herbs separate from raw fish tools.
Heat the oil in a small pan over medium heat. Add the chopped garlic and fry, stirring, until fragrant and golden but not brown, about 2–3 minutes. Lift out half the garlic for garnish; keep the remaining garlic and aromatic oil for the soup.
In a heavy soup pot, bring the 1.25 L water and strained tamarind liquid to a gentle boil. Stir in the remaining 30 ml fish sauce and 20 g sugar, then add the pineapple and the reserved garlic with its aromatic oil. Simmer for 5 minutes to season the broth.
Add the tomato wedges and simmer for 3 minutes until just softened. Lower the heat to a gentle simmer and carefully add the fish steaks in one layer. Cook about 7–8 minutes, skimming foam as needed; check the centre of the thickest steak with a clean thermometer. It must reach at least 63°C. Avoid vigorous boiling so the fish stays intact.
Add the okra and simmer for 2 minutes. Add the sliced bạc hà and cook for 1 minute, then add the bean sprouts and cook for about 30 seconds. Keep the broth at a gentle simmer and avoid overcooking the vegetables.
Taste the broth and adjust only with small, measured amounts of reserved fish sauce or sugar if needed. Turn off the heat and add the ngò om, optional ngò gai, sliced chili and reserved golden garlic. Stir gently so the fish steaks do not break.
Serve immediately with jasmine rice. Refrigerate leftover soup and rice separately in shallow covered containers within 2 hours at or below 4°C. Use within 3 days and reheat once to 74°C throughout.

Practical

Practical tips

If bạc hà is unavailable, use thinly sliced celery for a different but still crisp texture. Keep the herbs and chili at the table so diners can adjust their bowls. Taste the soup with a spoonful of plain rice; the broth should taste distinctly sour, then gently sweet and savoury.

Troubleshooting

The broth tastes flat: Add a small, measured amount of tamarind extract, then taste again. Balance the sharper acidity with a little of the reserved sugar if needed. The fish breaks apart: The broth may have boiled too hard or the steaks may be thin. Keep a gentle simmer and use a broad slotted spoon to move fish only when necessary. The vegetables are too soft: Add them in the sequence and short cooking times in the method; bean sprouts need only about 30 seconds.

Frequently asked questions

What fish works well in canh chua cá? Firm freshwater catfish is a common choice. Cá tra/basa, bông lau or snakehead can work; choose steaks thick enough to hold together in the soup. Can I use tamarind concentrate instead of a block? Yes, but it is often stronger and may contain sugar. Start with a small measured amount diluted in water, taste, and adjust gradually rather than using the full block quantity. What is bạc hà? Bạc hà is elephant-ear stem, a crisp, spongy vegetable used in some Southern Vietnamese soups. Peel away its fibrous outer layer before slicing; thinly sliced celery is a practical alternative.

Nutrition per serving (estimate)

Serving sizeOne quarter of the fish and vegetables with about one quarter of the soup and cooked rice
Calories560 kcal
Carbohydrate83 g
Protein29 g
Fat15 g
Fibre4 g
Sodium1,050 mg

Allergens and food safety

Contains fish, including fish sauce. Check product labels for declared allergens and cross-contact statements. Keep raw fish separate from cooked rice, herbs and other ready-to-eat foods; wash hands, boards and utensils after handling it. Do not rinse raw fish in the sink. Refrigerate the brief fish seasoning. Cook the thickest fish steak to at least 63°C, measured with a clean thermometer in the centre. Refrigerate leftover soup and rice separately in shallow covered containers within 2 hours at or below 4°C. Use within 3 days and reheat once to 74°C throughout.

How to serve

Ladle the hot soup, fish and vegetables into bowls. Serve with jasmine rice on the side and offer extra herbs or sliced chili at the table.

Canh chua cá (Southern Vietnamese sweet-and-sour fish soup)

Practical

Ingredients

Fish and seasoning

Soup base and vegetables

To serve

Method

Practical

Practical tips

Troubleshooting

Frequently asked questions

Nutrition per serving (estimate)

Allergens and food safety

How to serve

Vietnamese National Dishes

Bún mắm (Mekong Delta fermented-fish noodle soup)

Bún nước lèo (Sóc Trăng clear fish and fermented-fish noodle soup)

Bún quậy: Phú Quốc Stirred Seafood Noodle Soup