Soup > Asian Soups > Vietnamese Soups > Fish Soups

Vietnamese Sour Fish Soup Recipe

Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 4 cups water
- 1 cup pineapple chunks
- 1 cup tamarind pulp
- 1 cup bean sprouts
- 1 cup sliced tomatoes
- 1 cup sliced onions
- 1 cup sliced okra
- 1 cup chopped cilantro
- 1/2 cup fish sauce
- 1/4 cup sugar
- 2 tbsp. vegetable oil
- 2 tbsp. minced garlic
- 2 tbsp. minced ginger
- 2 tbsp. chopped green onions
- 2 tbsp. chopped Thai chili peppers
- Salt and pepper to taste

Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Soup bowls

Step-by-step instructions:

1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
2. Add minced garlic, minced ginger, chopped green onions, and chopped Thai chili peppers. Sauté for 1-2 minutes until fragrant.
3. Add water, fish sauce, and sugar. Bring to a boil.
4. Add pineapple chunks, tamarind pulp, sliced onions, and sliced tomatoes. Simmer for 10 minutes.
5. Add sliced okra and fish fillets. Simmer for another 10 minutes.
6. Add bean sprouts and chopped cilantro. Simmer for 2-3 minutes.
7. Season with salt and pepper to taste.
8. Serve hot in soup bowls.


Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing and boiling, medium heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 2000mg
Total carbohydrates: 23g
Dietary fiber: 3g
Sugar: 16g
Protein: 22g

Substitutions for ingredients:
- White fish fillets can be substituted with any firm white fish such as cod or halibut.
- Pineapple chunks can be substituted with canned or fresh mango.
- Tamarind pulp can be substituted with lime juice or rice vinegar.
- Bean sprouts can be substituted with sliced carrots or sliced bell peppers.
- Thai chili peppers can be substituted with jalapeño peppers or red pepper flakes.

Variations:
- Add shrimp or squid for a seafood version.
- Use chicken broth instead of water for a chicken version.
- Add coconut milk for a creamy version.

Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of sugar and fish sauce to your taste.
- Soak tamarind pulp in warm water for easier extraction of the juice.
- Use a slotted spoon to remove any impurities that rise to the surface while simmering.

Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.

Reheating instructions:
Reheat soup in a pot over medium heat until heated through.

Presentation ideas:
Garnish soup with chopped cilantro and sliced green onions.

Garnishes:
Chopped cilantro and sliced green onions.

Pairings:
Serve soup with steamed rice and Vietnamese pickles.

Suggested side dishes:
Steamed rice and Vietnamese pickles.

Troubleshooting advice:
- If the soup is too sour, add more sugar.
- If the soup is too salty, add more water or pineapple chunks.
- If the soup is too thick, add more water.

Food safety advice:
- Use a food thermometer to ensure fish is cooked to an internal temperature of 145°F.
- Wash hands and utensils thoroughly before and after handling raw fish.

Food history:
Vietnamese sour fish soup, also known as canh chua cá, is a traditional Vietnamese soup that originated in the Mekong Delta region of Vietnam. It is a popular dish in Vietnamese cuisine and is often served as a main course.

Flavor profiles:
The soup is sour, sweet, and savory with a hint of spice from the Thai chili peppers.

Serving suggestions:
Serve soup hot as a main course.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Vietnamese

Taste: Sour, Spicy, Herbal, Tangy, Umami