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Fish, South and Southeast Asian

Canh chua fish soup with rice

Canh chua is a Vietnamese sweet and sour soup with fish, pineapple, tomato, and celery, served with rice. For 4 people, it takes 40 minutes and is easy to make, for about €3.60 per serving. The key to getting it right is balancing the lime's acidity with the sugar in the broth.

Tonight I'm making you canh chua, the sweet and sour soup from the Mekong Delta, with fish, pineapple, tomato, and rice on the side.

Canh chua fish soup with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Canh chua is the soup from the Mekong Delta built on contrast, the tang of lime and tomato, the sweetness of pineapple and sugar, and the crunch of celery and bean sprouts stirred in at the very end. The cod flakes gently in this fragrant broth, and every spoonful shifts between flavors without ever feeling repetitive.

This is a weeknight dinner for when you want something different without spending the whole evening cooking. It tends to win over adults and curious teens more than younger kids, since the sweet and sour combination can be a bit much for little palates. Summer and fall, when pineapple and tomatoes are at their best, are the ideal time to make it.

The ingredients

4 people

Fish counter

  • Cod fillets 4

Fruits and vegetables

  • Tomatoes 3
  • Fresh pineapple 250 g
  • Bean sprouts 150 g
  • Celery stalks 2
  • Garlic 3 cloves
  • Fresh basil 6 sprigs
  • Lime 2

Pantry

  • Chicken brothoften in the pantry 1 l
  • Fish sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 2 tsp
  • Sunflower oiloften in the pantry 1 tbsp
  • Thai riceoften in the pantry 300 g
  • Pepperoften in the pantry 1 pinch

Allergens Celery, Fish

The step by step recipe

  1. Saute the chopped garlic in the oil, add the tomato wedges, and let them soften. 5 min

    The tomatoes should break down a bit to flavor the broth.

  2. Pour in the hot broth, add the fish sauce, sugar, and the juice of one lime, and bring to a simmer. 8 min

    Without tamarind, lime juice provides the acidity.

  3. Add the pineapple chunks and the celery pieces, then let it cook gently. 8 min

    Cut the celery on a diagonal, it looks nicer and cooks better.

  4. Slide the fish fillets into the broth and let them cook without boiling. 6 min

    The fish should just turn opaque, it will keep cooking in the bowl.

  5. Add the bean sprouts and basil off the heat, and serve with the rice cooked separately. 12 min

    Save a few bean sprouts for the end, they stay crunchy.

Our tips to get it right

  • Pick tomatoes that are fully ripe, they break down faster and give the broth more flavor.
  • Cut the fish into evenly sized pieces so they all cook through at the same time without drying out.
  • Prep all the vegetables before you start cooking, the dish moves fast once the broth is ready.

The variations

  • Swap the cod for pangasius or shrimp, both classic choices in this soup.
  • For a vegetarian version, replace the fish with pan fried firm tofu and use vegetable broth instead of chicken broth.
  • For a faster version, use drained canned pineapple and store bought broth.

What to serve it with

  • Plain white or Thai rice
  • Spring rolls as a starter
  • Green tea or lime water

Storage

Canh chua keeps for 2 days in the fridge in a sealed container, since the fish doesn't hold up much longer than that. It doesn't freeze well, the vegetables and fish lose their texture. Reheat it gently over low heat without letting it boil, so the fish doesn't toughen.

Questions about this dish

Can you substitute the fish sauce with something else?

Light soy sauce can work in a pinch, but the flavor will be less distinctive. Fish sauce brings a particular umami depth that's hard to truly replace.

Can you make the broth ahead of time?

Yes, you can prepare the tomato and pineapple broth a few hours in advance. Add the fish, bean sprouts, and basil only right before serving.

What's the best fish to use in this soup?

Cod holds together well during cooking without falling apart too much. Other firm white fish like pollock or hake also work well.

How can you make this milder for kids?

Cut back on the lime juice and add a bit more sugar to soften the tanginess. You can also serve the broth separately from the fish so they can ease into the flavors.

How long does it take to make a canh chua fish soup with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a canh chua fish soup with rice?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a canh chua fish soup with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery, fish. Always check the labels of the products you buy.

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