Canh Chua Ca – Sweet and Sour Fish Soup with Pineapple Recipe
A light, aromatic fish soup with pineapple, tomatoes and herbs, especially popular in southern Vietnam. It tastes different from most European fish soups – at the same time slightly sour, a bit sweet and very fresh. It’s perfect as a lunch on a warm day when you don’t feel like heavy dishes.
Canh chua ca pochodzi z delty Mekongu, gdzie kwaśno-słodnie zupy podaje się zwykle obok miski ryżu jako część rodzinnego obiadu. Kwasowość tamaryndu pomaga orzeźwić się w gorącym, wilgotnym klimacie.
Canh chua ca combines sour tamarind, sweet pineapple and aromatic fish sauce into a refreshing, well-balanced soup that’s very different from classic European fish soups. It’s light yet satisfying and full of contrasting textures.
Dlaczego ta wersja działa
- Podsmażenie ananasa wzmacnia jego słodycz i zaokrągla kwaśność tamaryndu.
- Rozpuszczenie tamaryndu w małej ilości zupy pozwala łatwo regulować poziom kwasu.
- Wstępne posolenie ryby pomaga jej zachować zwartą strukturę podczas gotowania.
Chef's tips
Choose firm white fish so the pieces hold their shape while cooking. Don’t overcook the fish – add it towards the end and simmer gently just until it turns opaque and flakes easily.
How to serve
Serve the soup very hot with steamed jasmine rice and plenty of fresh herbs. You can also offer lime wedges and extra sliced chili so everyone can adjust the sourness and heat to their taste.
Na co uważać
- Nie doprowadzaj zupy z rybą do gwałtownego wrzenia – kawałki zaczną się kruszyć i zmętniają wywar.
- Czosnek smaż tylko do zeszklenia; przypalony nada zupie trwałą gorycz, trudną do zbalansowania słodyczą i kwasem.
Zamienniki
- Pastę tamaryndową możesz zastąpić sokiem z limonki, dodawanym stopniowo do smaku.
- Okra jest opcjonalna – w razie braku pomiń ją lub użyj kilku kawałków zielonej fasolki.
- Zamiast świeżego ananasa użyj ananasa z zalewy, zmniejszając ilość dodanego cukru.
Ingredients
- white fish fillet e.g. cod, pollock, hake, cut into larger pieces - 500 g
- fresh pineapple peeled, cut into small triangles - 200 g
- tomatoes cut into wedges - 2 piece
- mung bean sprouts rinsed, drained - 100 g
- okra sliced, optional - 6 piece
- onion cut into thin slices - 1 piece
- garlic finely chopped - 3 cloves
- vegetable oil about 1 tablespoon, for frying - 15 ml
- water - 1200 ml
- fish sauce about 2 tablespoons, for seasoning - 30 ml
- sugar about 2 teaspoons, to balance the acidity - 10 g
- tamarind paste dissolved in 50 ml of warm water, for sour flavor - 15 g
- chili pepper cut into thin slices, seeds removed for a milder taste - 1 piece
- fresh coriander chopped, for serving - 10 g
- salt to taste - 3 g
Preparation
- Rinse the fish fillets, pat dry with paper towels and cut into larger pieces, about 3–4 cm. Lightly salt and set aside for a few minutes.
- In a pot, heat the oil over medium heat. Add the chopped garlic and onion and fry for 3–4 minutes until the onion softens and becomes slightly translucent but does not brown.
- Add the pineapple pieces and fry for another 2–3 minutes, stirring, until the pineapple softens slightly and starts to smell sweet.
- Pour in the water, add the tomatoes and okra (if using). Bring to a boil, then reduce the heat and cook for 10 minutes until the vegetables are tender.
- Add the water with dissolved tamarind paste, fish sauce and sugar to the pot. Stir and taste – the flavor should be slightly sour, a bit sweet and salty at the same time. If needed, add more fish sauce, sugar or tamarind.
- Gently place the fish pieces into the soup. Cook over low heat for 5–7 minutes without vigorous stirring so the fish doesn’t fall apart. The pieces should turn opaque and easily flake with a fork.
- Add the mung bean sprouts and sliced chili, cook for another 1–2 minutes, just until the sprouts soften slightly.
- Remove the soup from the heat. Sprinkle with chopped coriander just before serving.
- Serve hot with a bowl of cooked rice on the side or by pouring the soup directly over the rice.
Storage
Store the cooled soup in the fridge in a closed container and reheat gently so the fish doesn’t overcook. If possible, add fresh sprouts only when reheating to keep their texture.
I love how this soup instantly brings a feeling of warm, humid air and bustling Vietnamese streets. The combination of pineapple and fish may seem unusual at first, but after one bowl it becomes surprisingly addictive.
