Canh Chua Cá Miền Tây (Mekong Sweet-and-Sour Tamarind, Pineapple, Tomato & Herb Fish Soup) – Authentic Vietnam Recipe
Vibrant Mekong Delta soup balancing tart tamarind, sweet pineapple, tender okra, and fragrant fried garlic.
- Country of Origin
- 🇻🇳 Vietnam (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Flaky white fish fillets (or tofu), Fresh pineapple chunks, Plum tomatoes, Tangy tamarind broth, Crispy golden fried garlic oil
Ingredients for Canh Chua Cá Miền Tây (Mekong Sweet-and-Sour Tamarind, Pineapple, Tomato & Herb Fish Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky white fish fillets (or tofu), prepped into bite-sized pieces
- 1.5 cups fresh pineapple chunks, washed and trimmed
- 1 cup plum tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with tangy tamarind broth
- 1.5 tbsp traditional Vietnam seasoning (crispy golden fried garlic oil, cilantro/rice paddy herb, chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and tangy tamarind broth for 3–4 minutes until fragrant.
- Stir in crispy golden fried garlic oil, cilantro/rice paddy herb, chili and toast for 45 seconds to release the essential oils of Vietnam's kitchen.
- Add flaky white fish fillets (or tofu) and fresh pineapple chunks, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in plum tomatoes, adjust seasoning, and ladle steaming hot into deep bowls.