Dinner Party · Vietnamese
Canh Chua Ca
A classic Mekong Delta sour fish soup that balances sweet, sour, savory, and spicy notes.
Why This Works
The acidity of the tamarind cuts through the richness of the catfish, creating a light, digestive-friendly broth.
The Upgrade
Add a pinch of fried garlic on top right before serving.
Chef's Secret
Michelin TechniqueDon't overboil the fish, or it will break apart. Keep the simmer gentle to preserve the texture.
Ingredients
Total time including resting: 45 min
Directions
Sauté garlic in a large pot until golden.
2 minAdd water and bring to a simmer, then strain tamarind water into the pot for sourness.
5 minAdd fish steaks and poach gently until just cooked through.
8 minStir in pineapple and tomato to build the sweet and sour base.
5 minAdd okra and bean sprouts for crunch.
3 minSeason with fish sauce, balancing until the flavor profile is perfectly tangy and savory.
2 minStir in herbs and serve immediately.
1 minWine Pairing
Gewürztraminer
White Wine
The BottleHugel Gewürztraminer
The floral aromatics and slightly off-dry character of this wine embrace the sweet-and-sour profile of the soup. It acts as a cooling agent against the spicy notes of the fish broth.
Nutrition per Serving
220
calories
22g
protein
18g
carbs
6g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Braised Pork Ribs
Caramelized pork ribs offer a fatty, savory contrast to the sour and light fish soup.
Ingredients
Directions
Heat oil and sugar in a heavy-bottomed pan over medium-high heat until a deep amber caramel forms.
Add ribs to the pan, searing until golden brown on all sides.
Stir in minced garlic, aromatic and fragrant.
Pour in fish sauce and coconut water, deglazing the pan thoroughly.
Simmer uncovered for 15 minutes, allowing the liquid to reduce into a glossy, thick glaze.
Season with black pepper and serve immediately.
Side Dish
White Rice
Fluffy steamed rice helps balance the complex, intense aromatics of the soup broth.
Ingredients
Directions
Rinse the rice under cold water in a fine-mesh sieve until the water runs completely clear.
Place rice, water, and salt into a heavy-bottomed pot.
Bring to a gentle boil over medium-high heat.
Reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes.
Remove from heat and let sit, covered, for 10 minutes to allow steam to finish the grains.
Fluff gently with a fork before serving.
Member Reviews
How did it turn out?
Rate this recipe
This Canh Chua Ca came out incredible. The chef's secret tip is worth the price of admission.
Cooked it for guests over the weekend — everyone wanted the recipe.