Canh Chua Cá (Mekong Sweet and Sour Fish Soup)
Local name: Canh chua cá
In short: A sour and sweet Mekong Delta soup of fish steaks, tamarind broth, pineapple, tomato, okra and bean sprouts, finished with fragrant herbs. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Canh chua is the sweet and sour soup of the Mekong Delta, and a fixture on southern family tables. Fish steaks cook briefly in a tamarind broth with pineapple, tomato, okra and bean sprouts, and the whole pot is finished with sawtooth herb and garlic. It is eaten alongside steamed rice and a dish such as braised fish or pork, not on its own. The balance of sour tamarind, sweet pineapple and salty fish sauce is the point, so taste as you go.
Instructions
- Stir the tamarind pulp into the hot water and mash it with a spoon. Strain through a sieve into a pot, pressing out the pulp and discarding the seeds and fibers.
- Heat 1 tablespoon of the oil in a clean pot. Cook the shallots and half the garlic for 1 minute, then add the tomatoes and cook for 2 minutes. Pour in the tamarind liquid.
- Add the pineapple, fish sauce and sugar, bring to a simmer and cook for 5 minutes.
- Slide in the fish steaks and simmer gently for 5 to 6 minutes, until opaque and flaking easily (at least 63°C / 145°F). Do not stir, so the fish stays whole.
- Add the okra and taro stems and cook for 2 minutes more. Turn off the heat and stir in the bean sprouts.
- Taste and balance with more fish sauce, sugar or tamarind. Fry the remaining garlic in the remaining oil until golden, then spoon over the soup with the herbs and chili.
Tips
- Tamarind strength varies by brand, so start with less and add more at the end. A squeeze of lime can stand in for part of it.
- Catfish is traditional, but any firm fish steaks such as cod, snapper or tilapia work. Stir gently, or the fish breaks apart.
- If you cannot find taro stems, use 2 sliced celery stalks and add them with the okra.
Questions and answers
What can I use instead of tamarind?
Use lime juice or rice vinegar, starting with 2 tablespoons and adding to taste. The soup will taste sharper and a little less fruity.
How do you serve canh chua?
Ladle it into small bowls and eat it with steamed rice and a salty main dish, such as caramelized fish (cá kho) or fried pork.
Can I make canh chua ahead of time?
Make the broth ahead and add the fish and vegetables when reheating, so they do not overcook. Leftovers keep for 2 days in the fridge.
How long does it take to make Canh Chua Cá (Mekong Sweet and Sour Fish Soup)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Canh Chua Cá (Mekong Sweet and Sour Fish Soup)?
About 260 kcal per serving, with 23 g of protein, 20 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 20 g |
| Fat | 13 g |
| Fiber | 3 g |
| Sugar | 12 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
