Canh Chua (or Canh Chua Cá) is my go-to refreshing and comforting soup during the scorching summer in Vietnam.
Cooking it in Germany is quite tough because it requires several exotic ingredients that I have to hunt down in different Asian markets, and they’re rarely available at the same time.
So, whenever I’m back in my home country, I enjoy this soup as much as I can. Today, I’m excited to share the recipe for Canh Chua, the signature soup from the Mekong Delta in Vietnam.

What is Canh Chua?
Canh Chua, in Vietnamese, literally means to “Sour Soup,” though its taste profile is a harmonious blend of sweet, sour, savory and spicy.

This quarter of flavors is a hallmark of Southeast Asian cuisine, much like the well-loved Thai Tom Yum and Filipino Sinigang.
In Vietnam, from north to south, you’ll find countless variations of Canh Chua, each showcasing the diverse ways Vietnamese locals infuse sourness into the soup.
From well-known ingredients with tamarind, calamansi, and fermented mustard greens to more exotic renditions with:
- Dracontomelon fruits (quả sấu)
- Sour-soup creeper leaves (lá giang)
- Pickled bamboo shoots (măng chua)
- Sour fermented rice (cơm mẻ)
- Rice wine vinegar (giấm bỗng)
In Germany, sometimes I use rhubarb stalks to cook Canh Chua.
The Canh Chua recipe I’m sharing today is the most sought-after rendition beyond Vietnam. Rooted in the flavors of the Mekong Delta (Miền Tây), it has become a beloved staple throughout Southern Vietnam as well as the entire country.
When in Saigon, you can find this soup at almost every Cơm Bình Dân food vendor.
Cơm Bình Dân, meaning “Commoner’s Rice,” offers family-style meals at affordable prices for blue-collar workers.
If you’re visiting Saigon and want to experience the local daily life, I recommend trying Cơm Bình Dân at least once. Some of my recommended side dishes are:
What is in Canh Chua?
Vegetables
Cooking Canh Chua requires several exotic vegetable ingredients, which might be a bit overwhelming if you’re new to Vietnamese cuisine (lol, Vietnamese herbs and vegetables can be tricky).
In Vietnam, it is quite convenient because we can buy prepacked ingredients at supermarkets or have the greengrocers at local wet markets gather each ingredient according to the quantity we need.
Today, I picked up a package of Canh Chua ingredients from the nearby supermarket. Let’s open it up and see what’s inside.


Tomato and pineapple: They add sweetness and a slight sourness to the soup. You can use fresh or canned pineapple along with its juice (just adjust the sugar accordingly).
Tamarind: This is the key ingredient that gives the soup its distinct sour flavor. My mom often uses fresh tamarind (straight from the pod), while I prefer tamarind pulp (the thick and sticky paste) or concentrate for convenience. Tamarind powder works well too.
- Choose the products from Southeast Asian brands. I once tried Indian tamarind in Germany, and it tasted quite different.

Beansprouts: Beansprouts are a must-have ingredient in Canh Chua.
Shredded banana blossoms: optional but popular in my hometown’s version. In Vietnam, we often use banana blossoms to make banana blossom salad or serve them into noodle soups like Bún Mọc, Mì Quảng or Bún Bò Huế.
Okra (đậu bắp): a popular addition to Canh Chua. Okra has a mild taste and a distinct slimy texture. It doesn’t impart much flavor but adds texture to the soup.
Elephant Ears/Taro Stems (bạc hà/dọc mùng): These have a unique texture, like a sponge that absorbs the soup’s flavor. Sometimes I use celery stalks—not quite the same, but still quite nice.
When adding veggies to the soup, it’s important to follow the right order. Start with the tomato and pineapple because they give the broth a sweet and sour taste. Next, add the veggies that take longer to cook, like okra and elephant ears. Finally, add the raw veggies, like bean sprouts and banana blossoms, along with the herbs to keep their fresh aroma.
Seasonings & Garnish
Sugar, Fish Sauce & Chicken Powder: These help to balance the flavor of the tamarind.
Herbs: I highly recommend at least using rice paddy herbs. For the last resort, you can substitute with Thai basil or lemon basil.
- Rice Paddy Herbs (ngò om, rau om, rau ngổ): Essential for an authentic Canh Chua, these herbs have a light citrus lemon taste with earthy cumin undertones.
- Culantro/Sawtooth Herbs (ngò gai): A common companion to rice paddy herbs in Mekong Delta’s Canh Chua.
- Lemon Basil (é trắng): Popular in central Vietnam (like in my hometown).
- Green Onions (hành lá): Optional.


Thai chilies: Optional. They add a spicy kick.
Fried garlic (tỏi phi): A popular garnish to Canh Chua in the Mekong Delta. I highly recommend fried garlic if you have it on hand, as it elevates Canh Chua to another level. Some people prefer fried shallots (hành phi).
Protein
In the Mekong Delta area (Miền Tây), locals often opt for freshwater fish such as: catfish (cá basa, cá bông lau, cá hú), snakehead fish (cá lóc), red tilapia (cá diêu hồng).
In Nha Trang, my hometown and a coastal city, seawater fish like mackerel and tuna are also common choices.
Outside Vietnam, you can use almost any type of fish, such as salmon, halibut, cod, or even shrimp and squid for Canh Chua. If you can find fish heads, definitely use them—they add an incredible depth of umami flavor.
Canh Chua can also be made with pork ribs, bone-in chicken, or tofu for a vegetarian Canh Chua.
You could use fish fillets or have the fishmonger cut the whole fish into 1-inch (2cm) thick steaks with the backbone and skin still intact.
Rub and rinse the fish, especially the catfish, with coarse salt to remove the slime coat. If you want to reduce the fishy odor, rub the fish with some minced ginger.
How to Serve Canh Chua
A traditional family meal in the Mekong Delta typically has a bowl of Canh Chua and a plate of Cá Kho Tộ (caramelized fish in a clay pot), served with steamed jasmine rice.

Normally locals often use the fish head and tail to cook Canh Chua, reserving the steak for Cá Kho Tộ.
Local people often take the fish out of the soup and dip it in a side dish of fish sauce with some sliced chili (pure fish sauce, without sugar or vinegar, unlike Nước Chấm dipping sauce).
You can also spoon the soup and vegetables over steamed rice or enjoy the soup with some rice noodles.
FAQs
Authentic Vietnamese recipes that everyone can cook

(Northern rice noodles with grilled pork)

(Vietnamese Sizzling Pancakes)

Vietnamese Sweet & Sour Soup (Canh Chua Cá)
Ingredients
- 1 pound fish (catfish, salmon, mackerel, tilapia) (fish heads, fillet or steak with bone and skin attached)
- 1 cup pineapple chunks (fresh or canned) (about 1/4 a small pineapple)
- 2 tomatoes (cut into thick wedges)
- 2 oz tamarind paste (55g) (to your taste) (or tamarind concentrate/powder)
- 3 cup beansprouts
- 1 cup shedded banana blossoms (optional)
- 2 elephant ear stalks (peeled, cut diagonally into 1/2-inch or 1 cm pieces)
- 5 okras (optional) (the stem ends trimmed, cut into 1/4-inch or 0.5 cm pieces)
- 1.5 tbsp sugar (to your taste)
- 2 tbsp fish sauce (to your taste)
- ½ tbsp chicken powder (to your taste)
- 5 cup boiling water (1.2 liter)
- Thai chilies (thinly sliced)
- 1 handful rice paddy herbs (ngò om/rau ngổ) (finely chopped) (highly recommend)
- 1 handful sawtooth coriander, lemon basil, Thai basil (finely chopped) (substituted for paddy herbs)
- 1 tbsp fried garlic (or fried shallots) (optional)
Instructions
Make Fried Garlic:
- Fry minced garlic in cooking oil until it turns a light golden brown. Quickly strain it to separate the fried garlic, as the residual heat will continue to cook it. Avoid letting it brown too much to prevent burning.
Prepare the Vegetables:
- Finely chop the herbs and slice the chili.
- Trim the stem ends of the okra and cut it into 1/4 inch (0.5 cm) pieces.
- Peel the elephant ear stems and cut them diagonally into 1/2 inch (1 cm) pieces.
- Cut the tomato into thick wedges and the pineapple into bite-sized chunks. If using canned pineapple, drain and reserve the liquid, then cut the pineapple rings into bite-sized pieces.
Cook the Soup:
- In a pot, pour in boiling water. Add the tomatoes and pineapple (reserving 2-3 wedges of tomato for garnish). Simmer over medium-low heat to allow the fresh flavors to infuse.
- In a heatproof bowl, place the tamarind pulp. Add 2 ladles of boiling water from the pot. Use a spoon to crush the tamarind pulp and dilute it into the water to make a concentrate. Skip this step if using store-bought tamarind concentrate or powder.
- Add 3-4 tbsp of the tamarind liquid back (without seeds) to the pot. Season the soup with fish sauce, chicken powder, sugar, and the juice from the pineapple can (if using). Adjust each ingredient gradually, avoiding adding them all at once. Canh Chua has a flavor profile that is slightly sweeter and less sour than Thai Tom Yum.
- Bring the water back to a boil. Then, add the fish and cook over medium-high heat for about 5 minutes or until the fish is fully cooked.
- Next, add the okra, elephant ear stems, and the reserved tomato. Cook for an additional minute.
- Turn off the heat. Stir in the bean sprouts, shredded banana blossoms (if using), and chopped herbs (reserving some for garnish). Be cautious not to overcook the bean sprouts and herbs. Season the soup once more with fish sauce and sugar if needed.
- Serve the soup in a large bowl, garnishing it with the reserved herbs, sliced chili, and fried garlic.