Everyday Kitchen

Vietnamese · Soups

Canh Chua

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Canh Chua is a Vietnamese dish. Balance sour tamarind with the sweetness of pineapple.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Vietnamese
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Canh Chua.
Representative photograph of Canh Chua. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Broth

Fish

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Broth · About 5 min

  1. Simmer 1200 ml water, 30 g tamarind paste, 30 ml fish sauce, 20 g sugar, 200 g pineapple chunks, 200 g tomatoes, wedged for 5 minutes.

Fish · About 10 min

  1. Add 600 g white fish, chunked, 150 g okra, sliced; simmer gently 8–10 minutes until fish reaches 63°C / 145°F and okra is tender.

    Check: Look for this result: fish reaches 63°C / 145°F and okra is tender.

Finish · About 2 min

  1. Add sprouts from 100 g bean sprouts, 20 g Thai basil and boil 2 minutes. Add basil off heat.

Tips

  • Balance sour tamarind with the sweetness of pineapple.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use shrimp instead of fish, with a shorter cooking time.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Canh Chua one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Canh Chua?

Balance sour tamarind with the sweetness of pineapple.

What can I substitute in Canh Chua?

Use shrimp instead of fish, with a shorter cooking time.

Can I prepare Canh Chua ahead?

Prepare the measured ingredients for Canh Chua one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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