Vietnamese Recipes & Cuisines (Soups)

Tamarind Fish Soup Recipe

(Canh Chua Ca)

Ingredients : Serves 4

1 tablespoon

4 cloves

400 g

1 liter



300 g

75 g

25 g

50 g

3 tablespoons

1 tablespoon

1/4 teaspoon

1/4 teaspoon


For garnishing



Cooking oil

Garlic, peeled and chopped

Snakehead, cleaned and sliced


Ladies fingers (okra), sliced

Tomatoes, cut into wedges

Pineapple, peeled and sliced

Yam, peeled and sliced

Bean sprouts

Tamarind pulp

Fish sauce


Salt, or to taste

Ground white pepper, or to taste



Thai parsley leaves, chopped

Red chili, sliced

Method :
  • In a wok, heat oil and stir fry garlic until fragrant. Remove garlic and set aside for garnishing.

  • Using the same oil, cook fish slices for 5 minutes.

  • Pour in stock and bring to the boil until fish is cooked.

  • Add ladies' fingers, tomatoes, pineapple, yam and bean sprouts.

  • Reduce heat and simmer for a few minutes.

  • Add tamarind pulp and fish sauce, sugar and salt to taste.

  • Ladle soup into a large bowl.

  • Sprinkle with pepper and garnish with parsley, sliced chili and fried garlic.

  • Serve hot with steamed rice.

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