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Canh Chua Cá Hú (Sweet and Sour Catfish Soup)

Canh chua cá hú is a beloved dish from Vietnam’s Mekong Delta, where rivers shape daily life and meals flow with freshness. Made with tender catfish, tamarind, pineapple, and local herbs, this sweet-and-sour soup reflects the balance of southern living — light, earthy, and full of soul. It’s more than comfort food; it’s a taste of home by the water.

Nguyên liệu

  • 1 kg Pangasius hypophthalmus (also called basa catfish or “cá hú”), cleaned and cut into pieces

  • 200 g okra, sliced

  • 100 g taro stem (dọc mùng or bạc hà), peeled and sliced

  • 300 g bean sprouts

  • 50 g pineapple (fresh, thinly sliced)

  • 1 tomato, cut into wedges

  • 1 packet tamarind paste (about 50 g), dissolved in warm water and strained

  • 1 tablespoon minced shallots

  • 1 tablespoon minced garlic

  • 4 fresh chili peppers, whole or sliced

  • A pinch of rock salt

  • A splash of vinegar (optional, for cleaning the fish)

  • Cooking oil (for sautéing aromatics)

  • Fish sauce (to taste)

  • Basic seasonings: salt, sugar, vegetarian soup powder or chicken bouillon, MSG (optional)

  • Mixed herbs for garnish: rice paddy herb (ngò om), sawtooth coriander (ngò gai), and chopped green onions

Thành phần dinh dưỡng

For: Meat-eater

Calories per serving: ~280 kcal

Key Nutrients:

1. Protein

  • Source: Basa catfish
  • Benefits: Builds muscle, supports immune function, low in saturated fat

2. Omega-3 Fatty Acids

  • Source: Fatty fish (basa catfish)
  • Benefits: Good for heart and brain health

3. Vitamin C

  • Source: Tomatoes, pineapple, okra
  • Benefits: Boosts immunity, aids in iron absorption

4. Dietary Fiber

  • Source: Okra, taro stem, bean sprouts
  • Benefits: Supports digestion, stabilizes blood sugar

5. Antioxidants

  • Source: Herbs (rice paddy herb, sawtooth coriander), tamarind, chili
  • Benefits: Reduces inflammation, protects cells from damage

1. Prepare and Marinate the Catfish

Clean the catfish thoroughly and cut it into thick slices (about the width of a finger joint). Rub the fish well with 2 tablespoons of coarse salt and a bit of vinegar to remove its slime and fishy odor. Be sure to remove all coagulated blood from the belly and head.

Rinse with water and pat dry. Then marinate the fish with:

  • 1 tbsp seasoning powder

  • ⅓ tbsp salt

  • ⅓ tbsp sugar

  • ⅓ tbsp fish sauce

  • A pinch of MSG

Mix well and let the fish absorb the seasoning for 15 minutes.

Bước 1 Sơ chế và ướp cá hú Canh chua cá hú Bước 1 Sơ chế và ướp cá hú Canh chua cá hú
Bước 1 Sơ chế và ướp cá hú Canh chua cá hú Bước 1 Sơ chế và ướp cá hú Canh chua cá hú

2. Prepare the Vegetables

Taro stems (dọc mùng): Clean, peel off the fibrous outer layer, then slice diagonally. Sprinkle with salt, let sit for 15 minutes, then rinse and squeeze out the water. Repeat with strong salt water to remove itchiness, then rinse with cold water.

Wash the following:

  • Bean sprouts – leave whole

  • Okra – slice diagonally or leave whole

  • Tomatoes – cut into wedges

  • Pineapple – slice thinly

  • Fresh herbs – chop as needed (e.g., rice paddy herb, sawtooth coriander, Thai basil)

Bước 2 Sơ chế các nguyên liệu khác Canh chua cá hú  Bước 2 Sơ chế các nguyên liệu khác Canh chua cá hú

3. Lightly Fry the Fish

Heat 2 tablespoons of cooking oil in a pan. Fry minced garlic until golden, then strain and set the crispy garlic aside for garnish.

In the same pan, fry chopped shallots until fragrant. Add the marinated fish and sear briefly until the surface is firm. This helps keep the fish from breaking apart when simmered.

Bước 3 Chiên sơ cá Canh chua cá hú Bước 3 Chiên sơ cá Canh chua cá hú
Bước 3 Chiên sơ cá Canh chua cá hú  Bước 3 Chiên sơ cá Canh chua cá hú

4. Cook the Soup

In a large pot, bring 2 liters of water to a boil. Add tamarind pulp to a mesh strainer and dip it into the boiling water. Use a ladle to press the tamarind until its juice is fully extracted and seeds remain behind.

Add the seared fish into the pot. Once the soup returns to a boil, add half the tomatoes and pineapple slices. Skim off any foam that rises.

Season the soup with:

  • 2 tbsp seasoning powder

  • 2 tbsp sugar

  • ⅓ tbsp salt

  • A pinch of MSG (optional)

Simmer for 5–10 minutes until the fish is tender. Add the remaining vegetables — bean sprouts, taro stem, okra, remaining pineapple and tomato slices. Bring the soup to a quick boil again, then turn off the heat.

Bước 4 Nấu canh Canh chua cá hú Bước 4 Nấu canh Canh chua cá hú
Bước 4 Nấu canh Canh chua cá hú  Bước 4 Nấu canh Canh chua cá hú

5. Serve

Ladle the soup into a bowl, top with crispy fried garlic and chopped herbs. Serve hot.

This Southern-style sweet and sour soup is vibrant, tangy, and refreshing — perfect for summer meals. The tender catfish, fresh vegetables, and balanced flavors make it both comforting and full of depth, loved by all generations in the Mekong Delta.

Bước 5 Thành phẩm Canh chua cá hú

Canh Chua Cá Hú: A Southern River Symphony

Born in the heart of Vietnam’s Mekong Delta, Canh chua cá hú is more than just a dish — it is a reflection of river life, of floating markets, lush gardens, and generations gathered around sunlit wooden tables.

Traditionally made with cá hú, a type of freshwater catfish abundant in southern rivers, this soup was developed by rural families to make the most of what nature offered: sour tamarind, sweet pineapple, earthy okra, ripe tomatoes, and wild herbs like rice paddy leaf (ngò om) or sawtooth coriander. The result is a bowl that’s perfectly balanced: sour, sweet, savory, and fragrant.

It became a staple not just because it is delicious, but because it cools the body in the tropical heat, nourishes gently, and uses seasonal, homegrown ingredients. Whether served at a family table or roadside eatery, canh chua cá hú brings a sense of place — a taste of southern Vietnam’s generosity, simplicity, and harmony with nature.

Cách nấu canh chua cá hú với rau muống

(Delicious Canh Chua Cá Hú)

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