Vietnamese Sweet and Sour Soup (Canh Chua)
Vietnamese sweet and sour soup (canh chua) is a tangy tamarind-based soup made with your choice of protein, pineapple, tomatoes, and fresh herbs. It’s rich in antioxidants and rooted in Vietnamese home cooking.
Ingredients
- 1 Tbsp tamarind pulp, or ½ Tbsp tamarind powder
- 2 cups water
- 1 Tbsp garlic, minced
- 1 Tbsp shallot, minced
- 1 tsp fish sauce
- ½ Tbsp chicken bouillon powder
- ¼ tsp salt
- ½ cup pineapple, sliced in ½” pieces
- 1 large tomato, cut into wedges
- 8 large okra or elephant ear stems, cut in 1-2” pieces
- 8 oz medium firm tofu, cut in ½” pieces
- ½ cup medium shrimp
- ½ cup bean sprouts
- ⅓ cup chopped Thai basil leaves and rice paddy herbs
Instructions Start Cooking
- In a small bowl, mix the tamarind pulp with ½ cup hot water, stirring until dissolved.1 Tbsp tamarind pulp
- Heat oil in a large pot over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.1 Tbsp garlic, 1 Tbsp shallot
- Pour in remaining 1½ cups water and increase heat to bring the water to a boil.2 cups water
- Stir in the tamarind mixture and season with fish sauce, chicken powder, and salt to taste.1 tsp fish sauce, ½ Tbsp chicken bouillon powder, ¼ tsp salt
- Add the pineapple and reduce heat to low. Cover and simmer for 5 minutes to allow the flavors to develop.½ cup pineapple
- Add the tomato wedges and okra and cook for 2 minutes over medium heat.1 large tomato, 8 large okra or elephant ear stems
- Lower the heat to a gentle simmer. Add the tofu and shrimp, cover, and cook for 3–4 minutes, until the shrimp cook fully8 oz medium firm tofu, ½ cup medium shrimp
- Uncover and stir in the bean sprouts and chopped herbs. Cook for no more than 2 minutes, just until slightly softened.½ cup bean sprouts, ⅓ cup chopped Thai basil leaves and rice paddy herbs
- Remove from heat, garnish as desired, and serve hot.
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