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Vietnamese · Soups

Canh Chua

Non-vegEasy

Diet: Non-veg · High-protein

Canh Chua is a Vietnamese dish. Balance sour tamarind with the sweetness of pineapple.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Vietnamese
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Canh Chua.
Representative photograph of Canh Chua. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Broth

Fish

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Broth · About 5 min

  1. Simmer 1200 ml water, 30 g tamarind paste, 30 ml fish sauce, 20 g sugar, 200 g pineapple chunks, 200 g tomatoes, wedged for 5 minutes.

Fish · About 10 min

  1. Add 600 g white fish, chunked, 150 g okra, sliced; simmer gently 8–10 minutes until fish reaches 63°C / 145°F and okra is tender.

    Check: Look for this result: fish reaches 63°C / 145°F and okra is tender.

Finish · About 2 min

  1. Add sprouts from 100 g bean sprouts, 20 g Thai basil and boil 2 minutes. Add basil off heat.

Tips

  • Balance sour tamarind with the sweetness of pineapple.
  • Judge Canh Chua by the texture and doneness signs in its steps. Your pan and heat affect how long Canh Chua takes to cook.

Substitutions

  • In Canh Chua, replace fish, with a shorter cooking time with shrimp.

Storage

  • Get perishable Canh Chua into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Canh Chua within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Canh Chua to 74°C / 165°F, stirring or turning it for even heating. When Canh Chua is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Canh Chua includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Canh Chua becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Canh Chua one day ahead. For Canh Chua, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Canh Chua on the day of serving.

FAQ

What matters most when making Canh Chua?

Balance sour tamarind with the sweetness of pineapple.

What can I substitute in Canh Chua?

In Canh Chua, replace fish, with a shorter cooking time with shrimp.

Can I prepare Canh Chua ahead?

Prepare the measured ingredients for Canh Chua one day ahead. For Canh Chua, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Canh Chua on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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