Modern Canh Chua (Printer-Friendly)

Tangy Vietnamese soup with fresh fish, pineapple, tomatoes, and fragrant herbs in a savory tamarind broth.

# What You'll Need:

→ Protein

01 - 14 oz white fish fillets (catfish, tilapia, or bass), cut into bite-sized pieces

→ Vegetables & Fruit

02 - 1 medium tomato, cut into wedges
03 - 1 cup pineapple, cut into bite-sized pieces
04 - 2 cups bean sprouts, rinsed
05 - 1 small okra, sliced (optional)
06 - 1 stalk celery, sliced on a bias
07 - 1 small red chili, sliced (optional)

→ Broth & Aromatics

08 - 5 cups water or unsalted fish stock
09 - 2 tablespoons tamarind paste
10 - 1 tablespoon fish sauce
11 - 1 tablespoon sugar
12 - 1 teaspoon salt
13 - 4 cloves garlic, minced
14 - 2 shallots, finely sliced

→ Herbs & Garnishes

15 - 1 handful fresh Thai basil leaves
16 - 1 handful fresh coriander (cilantro), roughly chopped
17 - 2 scallions, thinly sliced
18 - 1 tablespoon fried shallots (optional)
19 - Lime wedges, for serving

# How to Make It:

01 - Heat a splash of oil in a large pot over medium heat. Add minced garlic and sliced shallots, sautéing until fragrant and lightly golden, approximately 2 minutes.
02 - Pour in water or fish stock, then add tamarind paste, sugar, salt, and fish sauce. Stir thoroughly to dissolve the tamarind paste and bring the mixture to a gentle boil.
03 - Add tomatoes, pineapple, okra (if using), and celery to the boiling broth. Simmer for 5 minutes until vegetables are just tender-crisp.
04 - Gently lower fish pieces into the simmering broth. Cook for 3 to 4 minutes until the fish turns opaque and flakes easily when tested with a fork.
05 - Taste the broth and adjust seasoning as needed, adding more fish sauce for saltiness, sugar for sweetness, or additional tamarind for sourness to achieve a harmonious flavor profile.
06 - Stir in bean sprouts and sliced chili (if using). Simmer for 1 minute longer, then immediately remove from heat to preserve vegetable texture.
07 - Ladle hot soup into serving bowls. Generously top with Thai basil, coriander, scallions, and fried shallots. Serve immediately with fresh lime wedges on the side for squeezing.

# Expert Advice:

01 -
  • The tamarind creates this incredible tangy brightness that wakes up your palate without being overpowering
  • It comes together in under 40 minutes but tastes like something that simmered all day
  • The balance of sweet pineapple and savory fish makes every spoonful exciting
02 -
  • Don't add the fish too early or it'll overcook and fall apart into stringy pieces in your beautiful broth
  • Tamarind paste varies wildly by brand, so start with less and add more gradually as you taste
  • The soup tastes even better the next day as the flavors meld together, so consider making extra
03 -
  • If your tamarind paste has seeds or fibers, whisk it with warm water before adding to the broth and strain through a fine mesh
  • Prep all your ingredients before you start cooking once the broth is simmering, everything happens quickly

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