Vietnamese Sweet and Sour Soup (Printable Version)
Vibrant Vietnamese soup with fish, pineapple, and fresh herbs in a tangy-savory broth.
# What You Need:
→ Fish & Seafood
01 - 14 oz white fish fillets (catfish, tilapia, or snapper), cut into chunks
02 - 5 oz medium shrimp, peeled and deveined (optional)
→ Vegetables & Fruit
03 - 7 oz pineapple, peeled and cut into bite-sized pieces
04 - 2 medium tomatoes, cut into wedges
05 - 3.5 oz bean sprouts, rinsed
06 - 1 small okra (about 2.5 oz), sliced (optional)
07 - 2 stalks celery, sliced diagonally
08 - 1 small onion, sliced
09 - 2 birds eye chilies, sliced (optional)
10 - 2 stalks lemongrass, bruised and cut into 2-inch pieces
→ Aromatics & Herbs
11 - 3 cloves garlic, minced
12 - 1 bunch fresh cilantro, chopped
13 - 1 bunch Thai basil or rice paddy herb, chopped
14 - 2 spring onions, sliced
15 - 1 handful sawtooth herb (optional)
→ Broth & Seasonings
16 - 5 cups water or fish stock
17 - 2 tablespoons fish sauce
18 - 1 tablespoon tamarind paste
19 - 1 tablespoon sugar
20 - 1 tablespoon vegetable oil
21 - Salt and black pepper, to taste
# How To Make:
01 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onions, sautéing until fragrant and translucent, about 2-3 minutes.
02 - Add bruised lemongrass pieces and tomato wedges to the pot. Cook for 2-3 minutes until tomatoes begin to soften and release their juices.
03 - Pour in 5 cups of water or fish stock. Bring to a gentle boil over medium-high heat.
04 - Stir in tamarind paste and sugar until dissolved. Simmer for 3 minutes, then add pineapple pieces, sliced celery, and okra. Cook for 5 minutes to develop flavors.
05 - Gently add fish chunks and shrimp. Simmer for 5-7 minutes until seafood is just cooked through. Skim off any foam that rises to the surface.
06 - Season with fish sauce, salt, and pepper. Taste and adjust tamarind or sugar as needed to achieve the characteristic sweet-sour balance.
07 - Add bean sprouts, chopped cilantro, Thai basil, spring onions, and chilies. Simmer for 1-2 minutes more, then remove from heat immediately to preserve herb freshness.
08 - Ladle soup into serving bowls. Garnish with additional fresh herbs. Serve immediately with steamed jasmine rice.
# Expert Advice:
01 -
- The perfect harmony of sweet pineapple and tangy tamarind creates an addictive broth that tastes like sunshine in a bowl
- Its incredibly forgiving and adaptable, so you can adjust the ingredients based on what looks fresh at the market
- The soup comes together in under 40 minutes but tastes like it simmered all day
02 -
- The tamarind paste can vary in strength, so always start with less and add more gradually, tasting as you go
- Don't overcook the seafood or it will become tough and rubbery, it should be just barely done when you serve
- The soup tastes even better the next day as flavors continue to develop and meld together
03 -
- Cut your fish into larger chunks rather than small pieces, they'll shrink slightly as they cook
- Prepare all your ingredients before you start cooking once the broth is simmering, everything moves quickly