While pho is one of the most well-known Vietnamese dishes, I believe Vietnamese catfish sour soup deserves more recognition. It’s comforting, tangy, and savory—perfect for comforting the soul. Typically made with catfish and vegetables like tomatoes, this simple yet flavorful Vietnamese catfish sour soup is easy to prepare. If you haven’t tried it yet, it is worth making!
Vietnamese Catfish Soup Origin
Vietnamese catfish sour soup, or Canh Chua Cá, is a classic Vietnamese dish known for its refreshing, tangy broth. Traditionally made with tamarind as the base, I prefer using tamarind powder for convenience without sacrificing flavor. The soup is typically served alongside a bowl of steamed rice, making it a comforting and satisfying meal.
Vietnamese Catfish Soup Ingredients
- Ingredients:
- 5-6 catfish steaks
- 5 cloves garlic, minced
- 1 shallot, finely chopped
- 4 tomatoes, cut into quarters
- 1.5 cups pineapple chunks
- 1/2 packet tamarind powder (adjust to taste): You can use tamarind paste too.
- Fish sauce (adjust to taste)
- 2 tbsp sugar
- 6 cups water
- Fresh cilantro, chopped
- Green onions, chopped
- (Optional) Taro stems, chopped
- (Optional) Rice paddy herb, chopped
Instructions
In a bowl, add the catfish steaks. Pour in the fish sauce and let the fish marinate while you prepare the other ingredients.
In a large pot, heat a drizzle of oil over medium heat. Add the minced garlic and chopped shallot, stirring until fragrant and the garlic turns golden brown.
Add the sugar and 1/4 cup fish sauce to the pot, stirring to combine.
Pour in the water and tamarind powder, stirring until the tamarind dissolves. Add chicken bouillon powder or salt if not salty enough.
Add the quartered tomatoes and pineapple chunks. Increase the heat and bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.
Increase the heat to bring the broth back to a boil. Carefully add the marinated catfish steaks to the pot.
Reduce the heat again and let the fish cook for about 5 minutes, or until cooked through.
If using, add chopped taro stems and rice paddy herb to the soup during the last few minutes of cooking.
Turn off the heat. Top the soup with freshly chopped cilantro and green onions.
Vietnamese Sour Soup
Ingredients
- 5-6 catfish steaks
- 5 cloves garlic minced
- 1 shallot finely chopped
- 4 tomatoes cut into quarters
- 1.5 cups pineapple chunks
- 1/2 packet tamarind powder adjust to taste
- Fish sauce adjust to taste
- 2 tbsp sugar
- 6 cups water
- Fresh cilantro chopped
- Green onions chopped
- Optional Taro stems, chopped
- Optional Rice paddy herb, chopped
Instructions
- In a bowl, add the catfish steaks. Pour in the fish sauce and let the fish marinate while you prepare the other ingredients.
- In a large pot, heat a drizzle of oil over medium heat. Add the minced garlic and chopped shallot, stirring until fragrant and the garlic turns golden brown.
- Add the sugar and 1/4 cup fish sauce to the pot, stirring to combine. Pour in the water and tamarind powder, stirring until the tamarind dissolves. Add chicken bouillon powder or salt if not salty enough.
- Add the quartered tomatoes and pineapple chunks. Increase the heat and bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.
- Increase the heat to bring the broth back to a boil. Carefully add the marinated catfish steaks to the pot. Reduce the heat again and let the fish cook for about 5 minutes, or until cooked through.
- If using, add chopped taro stems and rice paddy herb to the soup during the last few minutes of cooking.
- Turn off the heat. Top the soup with freshly chopped cilantro and green onions.
If you enjoy this soothing soup recipe, you might also enjoy this high-protein instant ramen recipe.
