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Canh Chua: The Mac Daddy of All Vietnamese Soups
If you ask me, Canh Chua is the Vietnamese soup—the mac daddy of them all. It holds such a special place in my heart, instantly bringing me back to my childhood. You’re not really Vietnamese if you didn’t grow up with Canh Chua—lol. It’s our version of Thailand’s tom yum, but with its own unique balance of sweet, sour, and savory flavors that make it absolutely irresistible.
This tamarind-based soup is traditionally made with both catfish and shrimp, but my version sticks with just shrimp. I find that having fish in there makes things a little too busy and distracting, but everyone has their own opinion on that. I always cook the shrimp with the shell on because it adds an extra layer of richness to the broth. Some people like to include okra, but I personally skip it since I’m not a fan of the slimy texture.
A Canh Chua wouldn’t be Canh Chua without ngo om (rice paddy herb). It’s lemony, citrusy, and absolutely essential in giving this soup its signature flavor. I also love adding culantro (Mexican cilantro) for an extra punch of freshness. If you don’t have these herbs on hand, you can substitute with basil and cilantro, but nothing quite compares to the real thing.
Another must-have ingredient is bạc hà (elephant ear stem). The stalks, cut into bite-sized pieces, are super porous and act like crispy sponges, soaking up all the incredible flavors of the broth. And then there’s the pineapple—its natural sweetness balances out the tangy tamarind so beautifully. I love how bright and colorful this soup is, from the golden pineapple chunks to the vibrant tomato wedges that not only add acidity but also give the broth even more depth.
Straw mushrooms are another key ingredient that I absolutely love in this soup. The only way to get them is canned, and while I rarely use canned vegetables, this is one of the few exceptions. They add such a great texture and absorb all the delicious flavors of the broth, making each bite extra satisfying.
To finish it off, I always top my Canh Chua with fried garlic. That little punch of golden, crispy, aromatic goodness takes the soup to another level. Traditionally, this soup is eaten with steamed rice, and that’s exactly how I love to enjoy it. But honestly, it’s so good on its own that you don’t even need the rice.
This soup is pure bliss in a bowl. It’s bright, bold, and deeply comforting, making it the ultimate Vietnamese soup in my book. Whether you grew up with it or you’re trying it for the first time, Canh Chua is a must-have in your soup rotation.
Vietnamese Sweet and Sour Soup | Canh Chua
Ingredients
Marinade:
- 2 lbs shrimp, shell on, tails removed
- 3 Tbsp fish sauce
- ½ tsp black pepper
Fried garlic:
- ½ cup avocado oil, or any neutral oil
- 8 garlic cloves, chopped
Broth:
- ¼ cup oil, from fried garlic above
- 2 large shallots, peeled, sliced
- ⅓ cup tamarind paste
- ½ cup rock sugar
- 2 Tbsp chicken bouillon
- 2 Tbsp mushroom powder
- 1 Tbsp fish sauce
- ½ pineapple, peeled and cut into bit size pieces
- 2 7.4 oz cans straw mushroom, drained
- 4 cups bean sprouts
- 10-12 inch long bac ha, peeled and sliced (or you can substitute with 2 cups of okra, cut to ¼ inch slices)
- 4 tomatoes, quartered
- 1 Tbsp tomato paste
- 3 quarts water
Optional garnish:
- ngo om, rough chop, essential for this dish as it’s what makes the flavor
- basil, rough chop
- cilantro, rough chop
- culantro, rough chop
- whole Thai chili peppers, cut diagonally long (optional)
Instructions
- Marinate shrimp with fish sauce and a pinch of black pepper.
- In a small saucepan, heat ½ cup of oil.
- Turn off heat once it’s hot, then add chopped garlic and fry it until it turns light brown and strain. Set the fried garlic aside. This will be used as a garnishment to the pot of soup.
- In a 7 quart pot on medium high heat, add ¼ cup of the garlic infused oil.
- Once hot, add sliced shallots and stir fry for a few minutes until they soften.
- Add marinated shrimp, then add remaining broth ingredients and 3 quarts of water.
- Bring it to a boil, then reduce heat to let it simmer on low heat for 20 minutes so all the flavors infuse, and the tamarind paste and rock sugar have completely melted.
- Right before serving, add the following to the pot: ngo om, basil, cilantro, culantro, fried garlic and Thai chili (optional).
Nutrition
Equipment
- 7 quart pot
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