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Sweet and Sour Fish Soup (Canh Chua Ca) – Vietnam
Serving 6-8


  • 3 tablespoons tamarind past
  • 7 cups fish stock
  • 2 tablespoons palm sugar
  • 2 large tomatoes, sliced (skinned optional
  • 1 thick celery rib, chopped
  • 1 tablespoon fish sauce
  • 1/2 fresh cat fish or 10 ounces white fish fillets
  • 3 ounces bean sprouts
  • 1 fine chopped thai red chili
  • Optional: Garnish items- mint, sweet basil, and/or coriander
      Steep tamarind paste in cold water from allowance and strain into pot of fish stock
      Combine sugar, tomatoes, celery, fish sauce, and simmer for 15-20 minutes
      Add fish, bean sprouts and chili and simmer for 5 minutes
      Serve in individual soup bowls and garnish with mint, sweet basil, and/or coriander
      Serve with a side dip of Vietnamese Fish Sauce