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Vietnamese

Canh Chua Cá (Vietnamese Sour Fish Soup)

A light Vietnamese tamarind-sour fish soup with pineapple, tomato, okra, herbs, and a clean savory broth.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Canh Chua Cá (Vietnamese Sour Fish Soup)

35 mintotal

Prep 15 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Thirty minutes. The broth comes together quickly; the fish and the okra go in at the end and take only a few minutes each.

Method

  1. Heat the measured cooking oil in a pot and sauté the garlic until fragrant but not browned.

  2. Add the measured water, tamarind paste, fish sauce, sugar, and chili. Stir well and bring to a gentle boil.

  3. Add the pineapple and tomato and simmer until the tomato begins to soften.

  4. Lower the heat, add the fish pieces, and simmer gently until the fish turns opaque and flakes easily.

  5. Add the okra and bean sprouts near the end so they stay tender-crisp.

  6. Taste and adjust with the measured salt if needed. Finish with coriander leaves and serve hot.

How to tell it's done

The broth should be clear and tangy, the fish just cooked, and the okra tender without becoming slimy.

Getting it right

Tip

Keep the soup at a gentle simmer after adding fish; a hard boil can break the pieces apart.

What to serve it with

Serve with plain rice so the sour broth can be spooned over the grains.

Common mistakes

The fish falls apart into the broth.
Lower the heat before it goes in and do not stir afterwards. Canh chua is a clear soup and the fish is meant to arrive in whole pieces.
The okra turns slimy.
Add it in the last two minutes and do not let it boil hard. Okra cooked long in liquid releases its mucilage, which thickens and clouds a broth that should be clean.

Substitutions

  • Any mild boneless white fish can be used if it holds together during simmering.
  • Lemon can brighten the soup at the end, but tamarind paste provides the main sour profile.
  • Skip the chili for a milder bowl without changing the core soup.
  • Fish sauce is central to the flavor and also drives the fish allergen classification.

Storing and reheating

Best the day it is made. It keeps two days in the fridge, though the bean sprouts go limp and the okra softens further. Store the broth alone if you can and add fresh vegetables when reheating.