My parents made this Canh Chua recipe so often that we used to ask “what day are we having Canh Chua this week?” It truly was a weekly soup for us and we loved it. Loaded with healthy veggies and fish, it’s no wonder my parents made it so often.
Canh Chua is a traditional Vietnamese soup made with a sweet and sour broth. Its direct translation means “sour soup.” The addition of a protein, usually catfish, gives you what I am making here, Canh Chua Cá or “Sour Fish Soup.” It’s also commonly known as Vietnamese Sweet and Sour Soup, Vietnamese Hot and Sour Soup or simply, Vietnamese Catfish Soup. If you choose to use shrimp instead of fish, you have yourself another common variation, Canh Chua Tôm, which is “Sour Shrimp Soup.”
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The combination of sour, sweet, salty and spicy is commonly found in Southeast Asian recipes. There’s a delicate balance between these flavors and Canh Chua is the perfect example. This soup sways toward the sour/tart side with its tamarind soup base and tomatoes. However, it’s balanced out with the sweetness of the pineapple, the savoriness of the fish sauce and fried shallots, and spiciness from the Thai chilis. One single taste will keep you wanting more.
If you choose to use fish in this soup, the type of fish you use is entirely up to you. The most traditional types for this dish are catfish or mudfish. My parents always used catfish. We would purchase a whole catfish, use half for Vietnamese Sweet and Sour Fish Soup and use the other half for Vietnamese Caramelized Catfish in Clay Pot (Ca Kho To).
Ingredients for Canh Chua Ca
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There are quite a few ingredients in this Canh Chua recipe, some of which are my personal favorite. In fact, they’re what make this soup so special. Each ingredient brings a different flavor and texture to the party. Depending on where you live, a few of the ingredients may not be readily available. I offer some alternatives that you can use in a pinch. Don’t let the ingredients list intimate you. This is a very quick and easy soup to make.
How to Make Mom’s Canh Chua Ca Recipe
Conveniently, Vietnamese Sweet and Sour Catfish Soup can be made in one single pot. For this recipe I’m using a 4 quart Dutch oven, but any medium-sized pot or larger will work.
I hope you enjoy this Canh Chua Ca recipe. A typical dinner at our house usually included this Vietnamese Sweet and Sour Fish Soup, a bubbling pot of Ca Kho To (Vietnamese Caramelized Catfish in a Clay Pot) and a plate of Bo Luc Lac (Shaking Beef). A perfect trifecta!
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