Canh Chua (Vietnamese Sweet and Sour Fish Soup)

This traditional Vietnamese soup balances lean white fish protein with antioxidant-rich pineapple and digestive tamarind broth for a light yet highly satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 550 g cod fillet, cut into bite-sized chunks · 363 kcal in the whole recipe
• 150 g fresh pineapple, sliced · 90 kcal in the whole recipe
• 250 g tomatoes (2 medium), wedged · 45 kcal in the whole recipe
• 100 g fresh okra, ends trimmed and sliced · 48 kcal in the whole recipe
• 100 g bean sprouts · 30 kcal in the whole recipe
• 30 g tamarind pulp · 72 kcal in the whole recipe
• 2 tbsp (36 g) fish sauce · 13 kcal in the whole recipe
• 1 tbsp (13 g) canola oil · 117 kcal in the whole recipe
• 40 g shallot, finely sliced · 29 kcal in the whole recipe
• 8 g garlic (2 cloves), minced · 12 kcal in the whole recipe
• 1 tsp (5 g) sugar · 19 kcal in the whole recipe
• 15 g fresh cilantro, chopped · 4 kcal in the whole recipe
• 15 g fresh basil, chopped · 4 kcal in the whole recipe
• 1.2 liters warm water

Method

1. Soak tamarind pulp in 100 ml warm water for 5 minutes, mash, and strain the tangy liquid.

   

2. Heat canola oil in a pot over medium heat and sauté minced garlic and shallot for 1-2 minutes until fragrant.

   

3. Add pineapple and tomato wedges to the pot, stir-fry for 2 minutes, then pour in 1.1 liters of water and the strained tamarind juice.

   

4. Bring the broth to a boil, stir in fish sauce and sugar, then add cod pieces and simmer gently for 4-5 minutes.

   

5. Add okra and cook for 2 minutes, then remove from heat, stir in bean sprouts, cilantro, and basil before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.