Simplified Canh Chua with Salmon or Shrimp (Vietnamese Sour Soup)
A bright, tangy, weeknight‑friendly version of Vietnamese canh chua made with salmon or shrimp. Light, aromatic, and ready in under 20 minutes.
Equipment
- Medium pot with lid
- Cutting board & knife
- Ladle
Ingredients
- 6 cups water or light broth
- 2 tablespoon tamarind paste or 1 tablespoon lime juice
- 1-2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 medium tomato wedges
- 1 cup pineapple chunks
- 1 cup bean sprouts
- 1 small onion sliced
- 8 oz salmon cut into chunks or 8–12 shrimp
- Handful of herbs: cilantro scallions, Thai basil
- Optional: sliced chili
Instructions
- Bring water or broth to a simmer in a medium pot.
- Add tamarind paste, fish sauce, and sugar. Adjust to taste — the broth should be tangy, lightly sweet, and savory.
- Add tomato, pineapple, and onion. Simmer 3–4 minutes.
- Add salmon or shrimp and cook until just done (2–4 minutes).
- Add bean sprouts and turn off the heat.
- Finish with cilantro, scallions, Thai basil, and optional chili.
Notes
- Adjust sourness with more tamarind or lime.
- Add okra or taro stem for a more traditional profile.
- Serve with jasmine rice for a full meal.
- Don’t overcook the salmon or shrimp — it should stay tender.
- Try a chicken canh chua variation if seafood is off the table.