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VietnameseNon-veg

Sweet & Sour Fish Soup (Canh Chua)

Tamarind-tangy broth with pineapple, tomato and fish.

30 min3 serveseasy

Sweet & Sour Fish Soup (Canh Chua) is a classic protein-forward Vietnamese recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 30 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 30 minutes without much fuss. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are fish, tamarind and pineapple. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: if seafood is hard to find, firm white fish or even firm tofu can stand in.

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Nutrition · per serving

240

kcal

24g

Protein

14g

Carbs

9g

Fat

fishsoup

Ingredients

  • fish400 g
  • tamarind2 tbsp
  • pineapple1 cup
  • tomato2
  • okra1 cup
  • fish sauce2 tbsp
  • water1.2 L

Method

  1. 1
    Step 1 ~8 min

    Simmer tamarind in water; strain.

  2. 2
    Step 2 ~8 min

    Add tomato and pineapple; cook 8 min.

  3. 3
    Step 3 ~8 min

    Slip in fish and okra; cook 4 min.

  4. 4
    Step 4 ~8 min

    Season with fish sauce.

Per-step times are approximate and based on the total cook time of 30 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Sweet & Sour Fish Soup (Canh Chua) take to cook?
From prep to plate, Sweet & Sour Fish Soup (Canh Chua) takes about 30 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Sweet & Sour Fish Soup (Canh Chua) vegetarian?
No — this version contains non-vegetarian ingredients (fish, tamarind, pineapple). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Sweet & Sour Fish Soup (Canh Chua)?
The headline ingredients are fish, tamarind, pineapple. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Sweet & Sour Fish Soup (Canh Chua)?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Sweet & Sour Fish Soup (Canh Chua)?
Sweet & Sour Fish Soup (Canh Chua) pairs naturally with classic vietnamese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.