Vietnamese sour fish soup

Name: Vietnamese sour fish soup
Total time: 35 min
Yield: 3
Cuisine: Vietnamese
Ingredients: 350 g White fish fillet, boneless; 200 g Pineapple flesh; 200 g Tomato; 120 g Mung bean sprouts; 100 g Celery stalks; 25 g Unsweetened tamarind paste; 25 g Fish sauce; 15 g Sugar; 1000 g Water; 10 g Garlic; 10 g Rapeseed oil; 12 g Fresh coriander; 5 g Fresh chilli

A bright tamarind broth with fish, pineapple and fresh vegetables.

Estimated total time: 35 minutes3 portionsAbout 240 kcal per portion

Vietnamese sweet and sour soup with fish and vegetables in a black bowl — Photo: Jason Hutchens · CC BY 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 3 portions

350 g White fish fillet, boneless
200 g Pineapple flesh
200 g Tomato
120 g Mung bean sprouts
100 g Celery stalks
25 g Unsweetened tamarind paste
25 g Fish sauce
15 g Sugar
1000 g Water
10 g Garlic
10 g Rapeseed oil
12 g Fresh coriander
5 g Fresh chilli

Method

Slice celery, cut pineapple and tomatoes into chunks and portion the fish. Mix tamarind with a little measured warm water.
Heat oil in a saucepan and cook minced garlic for 30 seconds. Add remaining water, tamarind, fish sauce and sugar and bring to a simmer.
Add pineapple, tomato and celery and cook for 8 minutes. Add fish and simmer gently for 6–8 minutes until cooked through.
Add sprouts and chilli and simmer for 2 minutes until sprouts are hot. Finish with coriander.

Celery is a readily available substitute for traditional elephant-ear stalk; this adds a celery allergen flag.

Canh chua

Allergens and ingredient checks

Listed allergens: celery, fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Saveur · canh chua cá fish soup

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