Vietnamese sweet and sour soup (canh chua ca) recipe

Recipe for vietnamese sweet and sour soup (canh chua ca) in our easy ethnic recipes collection. This soup combines the sweetness of pineapple with the sour taste of vinegar. The pineapple, native to Vietnam, is considered a vegetable in that country.

Recipe ingredients

• 1 pound fish fillets, cut into bite-sized pieces (*)
• 1/4 teaspoon pepper
• 2 tablespoons oil
• 3 tomatoes, cut into 8 wedges each
• 1 teaspoon sugar
• 2, 10 3/4 ounces, cans, about 3 cups, chicken broth
• 1, 20 ounces, can chunk pineapple, drained thoroughly
• 2 tablespoons white vinegar
• 2 tablespoons chopped fresh mint leaves or 1 teaspoon dried mint
• 1/4 cup chopped scallions

(*) For this soup, you can use fresh or frozen sole, cod, or haddock fillets. If you use frozen fish, thaw completely before using.

How to make vietnamese sweet and sour soup (canh chua ca)

• In a large mixing bowl, mix together fish and pepper. Cover and let stand at room temperature for 30 minutes.
• In a large saucepan, heat oil over medium heat for 2 minutes. Add tomatoes and sugar. Cook 2 minutes, or until tomatoes are soft.
• Add chicken broth, pineapple, and fish. Bring to a boil over high heat. Reduce heat to medium and simmer for 5 minutes, or until fish is cooked through and tender.
• Add vinegar, mint, and scallions.
• Serve over hot rice or in individual soup bowls with rice on the side.

Preparation time: 45 minutes
Cooking time: 25 minutes
Serves 4

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