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Canh Chua (Vietnamese Sour Soup)

This is the exact recipe shared by my aunt, Chef Teresa. The serving size is meant for 4 as a main dish (typically served with rice noodles). However, we normally eat this at home as a side dish accompanied by another main protein dish and rice. In this case, I recommend cutting the recipe in half. Otherwise, you will have plenty of leftovers.
If marination is done ahead of time, this dish can be pulled together in 30 minutes, including all other prep work.
Print Recipe
Cook Time 30 minutes
Marination 30 minutes
Servings: 4 people
Course: Main Course, Soup
Cuisine: Vietnamese
Ingredients Method

Ingredients
  

  • 1.5 lbs Halibut cut into 1.5 inch pieces Sub: Red Snapper, Catfish, Shrimp
  • 2 medium tomatoes
  • 1/2 pineapple, cut into chunks
  • 1/2 bag bean sprouts
  • 2 stems elephant ear, sliced diagonally
  • 10 okra, cut in half diagonally
  • 1 handful Rice Paddy Herb (Ngo Om), chopped for garnish
  • 1 bulb green onion, chopped for garnish
  • fried garlic for garnish Sub: fried shallots
Soup
  • 6 cups water some of this can be substituted with chicken broth for richer flavor (e.g. 3 cups chicken broth, 3 cups water)
  • 1 tbsp tamarind powder
  • 1/2 tsp salt
  • 2 tbsp fish sauce
  • 2 tbsp rock sugar (cubed)
  • 2 tbsp veggie seasoning

Method
 

  1. Marinate fish with 3 tablespoons fish sauce and crushed black pepper. Set aside for at least 1/2 hour
  2. Prep veggies while fish marinates
  3. Combine broth ingredients, bring to a boil, then lower to medium heat.
  4. Cook fish in broth 3-5 minutes but do NOT add marinated fish sauce. Remove fish from broth and set aside.
  5. Increase heat to boil. Add pineapple, tomatoes, okra and cook for 3 minutes. Add elephant ear and bean sprouts; cook for another 2 minutes. Adjust broth seasoning as needed.
  6. Add fish back. Garnish with green onion, rice paddy herb, fried garlic or shallots and serve.