Vietnamese Sweet and Sour Soup (Canh Chua)

Vietnamese sweet and sour soup, also known as Canh Chua, is a traditional and beloved soup. Its refreshing tang and balance of flavors, makes it a household favourite! It originates from the Mekong Delta in southern Vietnam and is often prepared with fish (typically catfish), shrimp, or pork. In this recipe, I am using shrimp but if you have access to catfish at your local fish monger, I recommend you choose that option instead!

What makes it sweet and sour?

Broth Base:

• Tamarind Paste: The defining ingredient that gives the soup its sourness.
• Pineapple: Adds sweetness and tropical fruitiness.
• Tomatoes: For acidity and depth.
• Fish/shrimp Stock (optional): Typically made from bones or heads for a rich, savory foundation. However, in this recipe, we are using water.

Canh Chua is healthy and customisable

Sweet and sour soup has several interesting vegetables, some you don’t often see in common Vietnamese dishes. This is what makes the soup different! as always, you can omit or substitute some of the ingredients. However, there is one non-negotiable for me, you must have crispy garlic and rice paddy herbs (ngo om) as your garnish. This completes the entire dish!

Vegetables & Aromatics:

• Okra: Adds texture and richness. I am not a huge fan of okra so I left it out in this recipe but definitely add this if you enjoy it!
• Bean Sprouts: Light and crunchy, perfect for freshness.
• Rice paddy herbs (Ngo om): Fragrant herbs that enhance the overall flavor.
• Elephant Ear Stem (Bạc hà): Adds an interesting crispness and has a spongy texture that absorbs the soup, so when you bite into it, there is a burst of flavour!

How to serve Canh Chua?

• It’s often served with rice, allowing the soupy flavors to soak in. The dish is also traditionally paired with a small dipping sauce of fish sauce and chili so you can dip your protein in.
• It pairs well as a side dish along with Suon Ram Man (caramelised pork spare ribs), Thit Nuong (grilled meats), Ca Kho (Caramelised Braised Fish) and many more!
• You can also have it on its own.

The interplay of sweet, sour, and savory, along with the fresh herbs, makes Canh Chua both comforting and invigorating, perfect for colder days or when you crave something light yet flavourful.

How long can I store Canh Chua?

Canh Chua can be stored in the refrigerator for 2-3 days in an airtight container. When reheating, bring the soup to a gentle simmer and add fresh herbs just before serving.

If you plan to freeze it, the broth (without fish and vegetables) can last up to 3 months. Add fresh ingredients after thawing and reheating for the best flavor and texture.

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Ingredients:

Serves 4-6

• 2.5 litre of water
• 1 small pineapple,
• 1 large tomato, cut into wedges
• 700g bean sprouts
• 200-300g galadium/elephant ear stem (bac ha), thinly sliced diagonally
• 100g rice paddy herbs (ngo om), thinley sliced
• 6 raw shrimp with shell, cleaned and deveined
• 6 garlic cloves, minced (garnish)
• 3 tblsp of neutral oil
• Fresh chilli (optional)

Seasoning

• 120g of tamarind paste
• 1/2 cup of sugar
• 1/4 fish sauce
• 2 tsp of msg
• 2 tsp of salt

Steps:

1. Add water, pineapple and tomato the post and bring to a boil.
2. Meanwhile, add minced garlic and oil to the pan over low heat to create crispy garlic for garnish. This should take 5-7 minutes to get a beautiful golden brown colour (you can make this ahead of time!), drain and set aside.
3. Add your seasoning ingredients to the pot, and adjust the seasoning to your liking! I prefer it more sour than sweet.
4. Add shrimp when soup starts to boil for a couple of minutes. Then add all your vegetables, keep half of the rice paddy herbs for garnish.
5. Taste again and adjust if required. Give it a big stir, and turn off the heat.
6. Serve and garnish with rice paddy herbs, garlic and chilli (optional). This combination is unbeatable, it completes the entire soup!

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