Canh Chua Cá: Southern Sour Fish Soup

Name: Canh Chua Cá: Southern Sour Fish Soup
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 2 pound white fish fillets (firm, cut into 2-inch pieces); 1 tablespoon vegetable oil; 1 tablespoon garlic (minced); 1 tablespoon ginger (freshly sliced); 8 cup chicken broth; 0.5 cup tamarind soup base; 0.25 cup fish sauce; 2 tablespoon granulated sugar; 1 pineapple (medium, peeled, cored, and cut into 1-inch chunks); 2 Roma tomatoes (large, cut into wedges); 1.5 cup fresh okra (trimmed and sliced 1/2-inch thick); 2 cup bean sprouts; 2 tablespoon fried shallots; 0.5 cup fresh Vietnamese coriander (roughly chopped); 0.5 cup fresh cilantro (chopped); 3 cup jasmine rice (uncooked); 6 cup water

A vibrant and tangy Southern Vietnamese soup featuring delicate fish fillets, juicy pineapple, okra, and bean sprouts in a tamarind-infused broth, perfect with steamed jasmine rice.

Prep: 35 min
Cook: 30 min
Total: 1 hr 5 min
Servings: 8
Cuisine: Vietnamese
Difficulty: Hard

Dietary

Nut-Free
Dairy-Free
Egg-Free
Gluten-Free
Low-Cholesterol
High-Protein
Low-Fat
Low-Saturated-Fat
Low-Calorie

Ingredients

2 pound white fish fillets (firm, cut into 2-inch pieces)
1 tablespoon vegetable oil
1 tablespoon garlic (minced)
1 tablespoon ginger (freshly sliced)
8 cup chicken broth
0.5 cup tamarind soup base
0.25 cup fish sauce
2 tablespoon granulated sugar
1 pineapple (medium, peeled, cored, and cut into 1-inch chunks)
2 Roma tomatoes (large, cut into wedges)
1.5 cup fresh okra (trimmed and sliced 1/2-inch thick)
2 cup bean sprouts
2 tablespoon fried shallots
0.5 cup fresh Vietnamese coriander (roughly chopped)
0.5 cup fresh cilantro (chopped)
3 cup jasmine rice (uncooked)
6 cup water

Instructions

Prepare the fish: Gently season the fish fillets with 1/2 teaspoon salt and a pinch of black pepper. Set aside. If using tamarind paste, dilute 2 tablespoons tamarind paste in 1/2 cup hot water and set aside.
Sauté aromatics: In a large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium heat. Add minced garlic and sliced fresh ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Build the broth: Pour in 8 cups chicken broth. Bring to a boil. Reduce heat to a simmer, then stir in 1/2 cup tamarind soup base (or diluted tamarind paste), 1/4 cup fish sauce, and 2 tablespoons granulated sugar. Stir until sugar dissolves. Taste and adjust seasoning as needed for a good balance of sweet, sour, and savory.
Add initial vegetables and fish: Add the pineapple chunks and Roma tomatoes to the simmering broth. Cook for 5 minutes. Gently add the fish fillets and okra to the soup. Simmer for another 5-7 minutes, or until the fish is cooked through and flaky.
Add final vegetables: Stir in the fresh bean sprouts. Cook for just 1-2 minutes until slightly softened but still crisp. Do not overcook.
Cook the rice: While the soup is finishing, prepare the jasmine rice. Rinse 3 cups uncooked jasmine rice under cold water until water runs clear. Combine rinsed rice and 6 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is fluffy. Let stand, covered, for 5 minutes before fluffing with a fork.
Serve: Ladle the Canh Chua Cá into large bowls. Garnish generously with fried shallots, fresh Vietnamese coriander, and chopped fresh cilantro. Serve immediately with a side of hot steamed jasmine rice.

Notes

Adjust the tamarind and sugar to your taste to achieve the perfect balance of sour and sweet. Add sliced red chiles for an extra kick of spice, if desired. Leftovers are best reheated gently on the stovetop to avoid overcooking the fish.

Nutrition (per serving)

Calories: 360
Protein: 30 g
Carbohydrates: 45 g
Fat: 6.5 g
Fiber: 4 g
Sodium: 1050 mg
Saturated Fat: 1.5 g
Sugar: 18 g
Cholesterol: 55 mg