Canh Chua is an iconic Vietnamese Sour Soup, loved for its broth that’s sweetened by pineapple and garnished with fresh herbs! This version comes with juicy fish steaks cooked for just long enough to fall apart in your mouth. It’s excellent for an easy dinner yet exciting enough for celebrations!
A household favorite
You know you’re truly diving into Vietnamese cuisine when you’ve tried Canh Chua. Ask any Vietnamese family and they’ll confidently say that it’s a dinner time regular!
And while that might be the case, don’t be fooled by the simplicity – Canh Chua is actually a super popular choice for family celebrations!
It’s is often enjoyed with Cá Kho Tộ (Braised Fish), a classic that complements the perfect balance of sweet, salty and sour in a pot of Vietnamese Sour Soup.
But the deeply tantalising flavors aren’t what keep me going back for more each time. If you’ve ever had this family favorite before, you’ll know what I mean when I say that the bạc hà (elephant ear plant) is the BEST part.
Why? Because it acts like a crisp and delicious sponge, soaking up every drop of tangy sweetness.
Then there’s the fish. Oh. My. Juicy grouper steaks taste fresh and light, yet are thick enough to make each bite incredibly satisfying.
And even if you’ve finished all the toppings in your bowl, it doesn’t end there. You can mix in a scoop of rice and enjoy it like a true Vietnamese!
Which fish do I use?
We love using the meatier types like grouper, cod, catfish and salmon, but Grandma has used tailor in the past. Some families also like to make it just the head and bones of fish like we do in our Chinese Fish Soup.
You’ll find that flesh closer to the bone is silkier than just steaks, but it really comes down to your personal preference!
Why this recipe works
- Fresh pineapple and tomatoes adds a natural zest to the broth.
- Adding fried garlic keeps the flavors wildly fragrant.
- Using fish steaks means you can enjoy it two ways – as a meal OR a soup.
What you’ll need
For the soup
About the sugar
Our family has been using raw sugar for some time now, but you can use any type you like or whichever you have on hand. Just make sure to season to taste.
For the toppings
About the fresh ingredients
We used fresh pineapple, but you can use the canned versions as well. To use, drain the liquid first.
All the herbs and vegetables and be found at Asian supermarkets in the fresh produce section. Some will be packaged in plastic (i.e. the bean sprouts) while some will be bundled up with rubber bands.
How to make this recipe
Heat up a pot of water and bring it to a boil.
Meanwhile, add 3 tbsp oil to a saucepan and brown the garlic on low heat for 5 minutes or until golden. Set aside for later.
With the water boiling, season it with the tamarind powder, chicken bouillon powder, sugar and fish sauce. Bring the heat to a simmer as you prepare the fresh ingredients.
Chop the pineapple into 4cm (1.6″) long chunks.
Cut the elephant ear plants into 4cm (1.6″) long segments by slicing diagonally.
Cut the okra in half using a diagonal slice and cut the tomatoes into thick wedges.
Finely chop the rice paddy herb and sawtooth coriander.
Heat up a wok on high heat and add 4 tbsp oil in. Lower the heat to medium and brown the garlic for 30 seconds.
Turn the heat back to high and add the fish steaks in to sear on both sides for 3 minutes each side.
Bring the pot of seasoned water back to a boil and pour the fish and garlic in.
Add the pineapple, elephant ear plant, okra, tomatoes and browned garlic to simmer for 10 minutes.
Serve as is garnished with fried garlic, rice paddy herb and sawtooth coriander. Pour a small dish of fish sauce to use as a dip!
Recipe FAQs
If you can’t find the powder version, you can also buy tamarind pulp in Asian supermarkets. To use that, you’ll need to take a small portion out and mix it with warm water to dissolve the pulp before adding it into the pot.
Coriander (cilantro) or lemon-flavored basil will be the best options to use instead of this herb.
Tips for the best results
- Cook the fresh ingredients just before serving. Aside from the elephant ear plant, all the other toppings will get very soft if cooked for too long. Leave them aside until you’re ready to serve.
- Use a stock. Vegetable or chicken will work well to give the Vietnamese Sour Soup an extra layer of flavor.
- Source fresh toppings. While canned pineapple is available, anything you can get fresh is going to give this dish its crisp taste.
Make it a Vietnamese feast!
- Start with the ever-popular street food Bánh Tráng Trộn (Vietnamese Rice Paper Salad).
- No party is complete without a plate of Fish Sauce Chicken Wings.
- Serve rice or noodles with a side of Gà Xào Sả Ớt (Spicy Lemongrass Chicken), Thịt Kho (Vietnamese Braised Pork Belly and Eggs in Coconut Water) and Stir Fried Water Spinach with Shrimp Paste.
- An Avocado Smoothie (Sinh Tố Bơ) will help keep everyone happy.
- Finish everything off with a decadent Chè Đậu Trắng (Sticky Rice Pudding with Black Eyed Peas)!
Want more home cooked recipes?
Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!
Vietnamese Sour Soup (Canh Chua)
Ingredients
For The Toppings
- 2 kg / 2.2 lb fish (we used grouper steaks descaled by the fish monger)
- 200 g / 0.44 lb pineapple
- 200 g / 0.44 lb okra
- 150 g / 0.33 lb bean sprouts
- 200 g / 0.44 lb elephant ear plant (bạc hà a.k.a. taro stems)
- 3 tomato
- 4 cloves garlic (finely chopped)
- paddy herb (for garnishing)
- sawtooth coriander (or garnishing)
- cooking oil
For The Soup
- 2 1/2 L / 10.5 US cup water
- 3 tbsp tamarind soup base powder (or to taste)
- 1 tbsp chicken bouillon powder
- 4 1/2 tbsp sugar (or to taste)
- 6 1/2 tbsp fish sauce
- 4 cloves garlic (finely chopped)
- cooking oil
Instructions
- Heat up a pot of water and bring it to a boil.
- Meanwhile, add 3 tbsp oil to a saucepan and brown the garlic on low heat for 5 minutes or until golden. Set aside for later.
- With the water boiling, season it with the tamarind powder, chicken bouillon powder, sugar and fish sauce. Bring the heat to a simmer as you prepare the fresh ingredients.
- Chop the pineapple into 4cm (1.6") long chunks.
- Cut the elephant ear plants into 4cm (1.6") long segments by slicing diagonally.
- Cut the okra in half using a diagonal slice.
- Cut the tomatoes into thick wedges.
- Finely chop the rice paddy herb and sawtooth coriander.
- Heat up a wok on high heat and add 4 tbsp oil in. Lower the heat to medium and brown the garlic for 30 seconds.
- Turn the heat back to high and add the fish steaks in to sear on both sides for 3 minutes each side.
- Bring the pot of seasoned water back to a boil and pour the fish and garlic in.
- Add the pineapple, elephant ear plant, okra, tomatoes and browned garlic to simmer for 10 minutes.
- Serve as is garnished with fried garlic, rice paddy herb and sawtooth coriander. Pour a small dish of fish sauce to use as a dip!
Notes
- Cook the fresh ingredients just before serving. Aside from the elephant ear plant, all the other toppings will get very soft if cooked for too long. Leave them aside until you're ready to serve.
- Use a stock. Vegetable or chicken will work well to give the Vietnamese Sour Soup an extra layer of flavor.
- Source fresh toppings. While canned pineapple is available, anything you can get fresh is going to give this dish its crisp taste.
- Our family has been using raw sugar for some time now, but you can use any type you like or whichever you have on hand. Just make sure to season to taste.
- We used fresh pineapple, but you can use the canned versions as well. To use, drain the liquid first.
- All the herbs and vegetables and be found at Asian supermarkets in the fresh produce section. Some will be packaged in plastic (i.e. the bean sprouts) while some will be bundled up with rubber bands.
This soup sounds pretty easy to make. I bet my husband would love it with the fish soaking up all that flavor.
It certainly is, Valerie!
I always wanted to try a soup with fish. This looks incredibly delicious.
Time to give it a go 😉
This sour soup Canh Chua is loaded; it has all my favorites – okra & pineapple. I can only imagine the flavors! YUM
You have great taste, Kechi! 😉 I hope you get to enjoy it soon!
Loaded with so many fresh flavours. We loved it!
That’s so wonderful to hear, Beth!
I have never had the pleasure of trying this Canh Chua/Vietnamese Sour Soup. I have an international store near me, so finding a few ingredients will be a cinch. I’m going to try this recipe out over the weekend and let you know how it turned out! It looks amazing!
I hope you get to enjoy it soon, Heidy!
Hi there! Love your recipes! Is there an instant pot version of this? Thank you in advance! Marja Eberto Gram
Hi! I haven’t made it in an instant pot myself, but from what I’ve seen online people just use their instant pot for this recipe the same way they would use a stove and a pot because it doesn’t take that long to make. Hope that helps!
Gonna give it a whirl tonight. Thanks for the recipe.
Hi, Vu! That’s wonderful to hear. I hope you enjoy it as much as we do!
Hello Jeanette,
I noticed in the recipe for the canh chua is a little inconsistent. For example, step 11 said to add elephant ear plant, okra, and tomatoes but the ingredients listed above does not mention how many tomatoes are needed. The ingredients doe snot mention any paddy herd and sawtooth coriander. In addition in step 4 it is instructed to prep pineapples but the steps do not mention when to add the pineapples. I assume it is added along with the other fresh ingredients.
Hi, Christine! Thanks so much for the spot! I’ve edited the recipe to fix all those points. Appreciate your help!