Vietnamese Tamarind Catfish Soup (Canh Chua Ca)

Vietnamese tamarind catfish soup is a dish you won’t usually find in restaurants in the U.S.

To enjoy it, you’d need to know someone who can make traditional Vietnamese home-cooked dishes or learn to make them yourself. Good news. I can help you with the latter. Keep reading, my friend.

What is Canh Chua Ca?

Canh Chua Cá, or “sour fish soup,” is a quintessential Vietnamese soup side dish that accompanies steamed rice.

It’s a fish soup loaded with a variety of colorful vegetables and the tangy kick of tamarind.

To me, it is the epitome of traditional Vietnamese home cooking…a must-have if you love Vietnamese food and the very dish that I missed the most when I moved away from home.

This dish offers a delicate and complex balance of various flavors: tangy, savory, sweet, and (if you like) spicy.

It is probably one of the hardest soups to master as you have to find that perfect balance between all these wonderful flavors.

Make It Your Own

One of the best things about canh chua is that it is extremely versatile.

In this particular recipe, I’m using catfish but you can use other proteins, such as chicken, pork and even tofu for a vegetarian option.

You can also use many different vegetables. Don’t like a vegetable or simply can’t find it? Swap it out for something else.

I generally like to a include a variety of vegetables from each color group to make the soup vibrant and visually appealing.

What You Will Need

Keep in mind that a pot of canh chua can easily overflow with all the added vegetables. So make sure to use small quantities of each vegetable and use a pot with extra room.

To make this particular sour soup, gather the following ingredients:

• Catfish (Cá Trê/Cá Bông Lau): This freshwater fish is the traditional choice for canh chua. It’s fatty and flavorful. If you can’t find catfish, substitute it with easier-to-find salmon, cod, tilapia, or halibut.
• Tamarind Pulp (Me): This is the key to the soup’s sour taste. Available in many Asian grocery stores, it comes in various forms such as tamarind soup powder, tamarind concentrate paste, and dried pulp. I prefer using tamarind pulp as it’s the purest form and doesn’t include other ingredients, but tamarind soup powder or concentrate paste are easier alternatives. You can also use lime or lemon juice for the tartness.
• Vegetables: I’m using tomatoes (Cà Chua), okra (Đậu Bắp), elephant ear stems (Bạc Hà), bean Sprouts (Giá), and pineapple (Thơm).
• Herbs: You can’t have canh chua without a garnish of finely chopped herbs. My favorite is rice paddy herb (Ngò Om). It adds a somewhat citrusy flavor and aroma. I also like culantro/sawtooth herb. These two herbs can be difficult to find unless you have a dedicated Vietnamese grocery store. If you can’t find them, substitute with Thai basil, regular basil, or cilantro.
• Fish Sauce (Nước Mắm) and Salt (Muối): Provides umami and a salty depth. Viet Huong Three Crabs fish sauce is my go-to choice. We will use a bit of salt to marinate the fish steaks.
• Sugar (Đường): Sugar is needed to balance out the sourness. I’m using granulated cane sugar.
• Chicken Bouillon Powder or Mushroom Seasoning (Bột Nêm): Chicken bouillon powder and mushroom seasoning powder enhance the broth’s flavor, making it richer and more authentic, just like mom’s cooking. If you don’t have these, you can use a bit of MSG. You can also omit entirely all these seasonings and simply add a bit more salt or fish sauce to taste.

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