My Mom’s Canh Chua (Vietnamese Sweet & Sour Soup)

Canh Chua (Vietnamese Sweet and Sour Soup) has always been my comfort on those blazing summer days in Vietnam. Tangy, light, and full of fresh herbs—it’s the kind of soup that cools you down and feels like home in a bowl.

Here in Germany, tracking down the right ingredients can be tricky (tamarind, herbs, even the right fish). But don’t worry—I’ll share a few easy swaps so you can still enjoy this Mekong Delta classic wherever you are.

What is Canh Chua?

Canh Chua, in Vietnamese, simply means “sour soup.” But the name alone doesn’t do it justice—this dish is a beautiful balance of sweet, sour, savory, and a gentle kick of spice. That dance of flavors is what makes Southeast Asian soups so unforgettable, much like Thailand’s Tom Yum or the Philippines’ Sinigang.

Travel across Vietnam and you’ll find Canh Chua in countless forms. Each region has its own way of adding that signature sourness: from tamarind and calamansi to pickled mustard greens.

Some places get more adventurous with dracontomelon fruits (quả sấu), sour-soup creeper leaves (lá giang), pickled bamboo shoots (măng chua), sour fermented rice (cơm mẻ), or rice wine vinegar (giấm bỗng).

Living in Germany, I sometimes lean on rhubarb stalks as a clever substitute—it works surprisingly well when tamarind isn’t around.

The recipe I’m sharing today is the most beloved version outside of Vietnam, rooted in the Mekong Delta. In Saigon, you’ll spot it everywhere, especially at humble Cơm Bình Dân stalls—those everyday eateries serving affordable, home-style meals to workers and students.

If you ever find yourself in Saigon, don’t skip a Cơm Bình Dân meal. Grab a plate of rice, pick a few side dishes, and you’ll taste the heartbeat of local daily life. A few favorites to pair with Canh Chua are:

• Trứng Chiên (Vietnamese omelette)
• Gà Xào Sả Ớt (spicy lemongrass chicken)
• Thịt Kho Tiêu (caramelized pork with black pepper)
• Gà Kho Gừng (ginger chicken)
• Sườn Ram Mặn (caramelized pork ribs)
• Thịt Kho Trứng (braised pork with eggs)
• Rau Muống Xào Tỏi (stir-fried water spinach with garlic)
• Canh Bí Đỏ (pumpkin soup)

What is in Canh Chua?

One thing about Vietnamese cooking—you’ll always meet a handful of herbs and vegetables that seem a little intimidating at first (lol, I get it). But that’s part of the charm. In Vietnam, it’s super easy because you can just ask the market vendor to gather everything for you, or simply grab a ready-made pack at the supermarket labeled “Nguyên Liệu Canh Chua.”

That’s exactly what I did today—picked up a pack and unpacked it at home. Here’s what usually goes inside:

• Tomato & Pineapple – These two build the sweet-and-sour backbone of the broth. You can use canned pineapple (and even its juice) if fresh isn’t around, just go easy on the sugar.
• Tamarind – The soul of Canh Chua. My mom always used fresh tamarind pods, while I reach for the sticky pulp or concentrate because… convenience. Tamarind powder works too. (Tip: stick with Southeast Asian brands—Indian tamarind tastes quite different.)
• Bean Sprouts – A must! Tossed in right at the end for crunch and freshness.
• Banana Blossoms – Optional, but a lovely touch in my hometown’s version. They’re also common in noodle soups like Bún Mọc, Mì Quảng, or Bún Bò Huế.
• Okra (Đậu Bắp) – Brings a mild flavor and that signature slimy bite. Not everyone’s favorite, but it’s classic.
• Elephant Ears / Taro Stems (Bạc Hà / Dọc Mùng) – My favorite texture—like little sponges soaking up the soup. If I can’t find them in Germany, celery stalks do the trick.

Tip for cooking order: start with tomato and pineapple to flavor the broth, then add the “hearty” veggies like okra and taro stems, and finally the quick-cook ones like bean sprouts, banana blossoms, and fresh herbs.

• Sugar, Fish Sauce & a pinch of Chicken Powder – balance out the tangy tamarind.
• Herbs – The true secret to Canh Chua’s aroma. Ideally, rice paddy herbs (ngò om), but if you can’t find them, Thai basil or lemon basil work.
  • Rice Paddy Herbs (Ngò Om / Rau Ngổ) – Citrusy, slightly earthy, absolutely essential for that Mekong Delta flavor.
  • Culantro (Ngò Gai) – Often paired with rice paddy herbs.
  • Lemon Basil (É Trắng) – More common in Central Vietnam, and one I grew up with.
  • Green Onions (Hành Lá) – Nice, but optional.
• Thai Chilies – Only if you like heat.
• Fried Garlic or Fried Shallots – In the Delta, fried garlic is the finishing touch. It makes the soup smell irresistible.

Instructions

Step 1: Prep the Ingredients
Chop herbs and chili, cut okra into small pieces, peel and slice elephant ear stems, wedge the tomato, and chunk the pineapple (drain and save juice if using canned). Mince garlic for frying.

Step 2: Make the Fried Garlic
Fry minced garlic in oil until light golden, then strain immediately. Set aside for garnish.
👉 Don’t let it get too brown, or it will turn bitter.

Step 3: Build the Broth
Bring water to a boil. Add tomato and pineapple to simmer for sweetness. Dissolve tamarind pulp with hot water (or use concentrate) and add 3–4 tablespoons of it to the pot. Season with fish sauce, sugar, a pinch of chicken powder, and pineapple juice if available. Gently add the fish and cook until done.

Step 4: Add Veggies & Finish
Add okra, elephant ear stems, and remaining tomato wedges. Cook briefly, then turn off the heat. Stir in bean sprouts, banana blossoms (optional), and herbs. Taste again, adjust seasoning, and garnish with fried garlic, herbs, and chili before serving hot with rice.

How to Serve Canh Chua

In the Mekong Delta, a classic family meal isn’t complete without a pot of Canh Chua alongside a clay pot of Cá Kho Tộ (caramelized fish) and plenty of steamed jasmine rice. The two dishes balance each other perfectly—the sweet and tangy soup lightens up the rich, savory braised fish.

Traditionally, people use the fish head and tail for the Canh Chua broth and save the meaty steaks for Cá Kho Tộ. At the table, it’s common to lift the cooked fish out of the soup and dip it into plain fish sauce with sliced chili—no sugar, no vinegar, just that pure salty punch.

You can ladle the soup and vegetables right over steamed jasmine rice for a cozy one-bowl meal, or swap the rice for rice noodles if you want a lighter version. Either way, it’s comfort food at its finest.

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