Cooking Lucid
Canh Chua
Tamarind sour soup with fish, tomatoes, pineapple, and elephant ear stems. Bright, tangy, and loaded with vegetables — Southern Vietnamese comfort.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — Make the broth
- 6 cups water or fish stock
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 tomatoes (quartered)
- 1 cup pineapple (chunks)
- 1 cup bean sprouts
Step 2 — Add fish and vegetables
- 1 lb catfish or salmon (cut into chunks)
- 1 cup elephant ear stems (bac ha, sliced)
- 1 cup okra (optional)
- Thai basil
- Cilantro
- 2 Thai chilies
Instructions
- 1
Build the sour broth
Bring water to a boil. Dissolve tamarind paste, fish sauce, and sugar. Add tomatoes and pineapple, simmer 5 minutes.
- 2
Add fish and vegetables
Gently add fish, elephant ear stems, and okra. Simmer 8–10 minutes until fish is cooked. Add bean sprouts, basil, cilantro, and chili. Remove from heat.
- 3
Serve
Ladle into bowls and serve with steamed rice on the side.
Nutrition per serving: 220 cal · 26g protein · 18g carbs · 6g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
