Easy Vietnamese Soup Recipe

If you’re craving a warm, comforting dish that delivers bold flavors with a balance of texture and spice, look no further than a traditional Vietnamese soup. Vietnamese soups, or canh (which means "soup" in Vietnamese), are famous for their fragrant broths, vibrant ingredients, and harmonious blend of fresh herbs and seasonings. Among the many beloved Vietnamese soups, one of the simplest, yet incredibly satisfying, is the Canh Chua, a sour soup often made with fish, tamarind, and fresh vegetables.

This easy-to-make Vietnamese soup recipe will take you on a culinary journey to the streets of Vietnam, where food is not just a meal, but an experience. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward enough to master while still offering an authentic taste of Vietnam.

This easy Vietnamese soup recipe combines sweet, sour, and savory flavors, making it a perfect introduction to the world of Vietnamese cuisine. The beauty of this soup lies in its flexibility; you can tweak it with various proteins like fish, shrimp, or even tofu, depending on your preferences. And of course, it’s packed with nutritious vegetables, fresh herbs, and spices that all contribute to its amazing flavor profile.

Here’s how you can create your own bowl of Vietnamese comfort in a few simple steps:

Ingredients Needed

For this easy Vietnamese soup, the ingredients are relatively simple and easily accessible. Here’s what you’ll need:

Fish (or protein of your choice): The traditional recipe uses a firm white fish like tilapia or catfish, but you can also substitute with shrimp or tofu for a vegetarian option.
Tamarind paste: The sour component that gives the soup its signature tangy flavor. You can usually find this in Asian grocery stores or online.
Pineapple: Fresh pineapple, cut into chunks, adds a natural sweetness that balances out the tanginess from the tamarind.
Tomatoes: They provide an additional layer of sweetness and acidity to the broth.
Okra: This vegetable adds a slight richness to the broth while maintaining a fresh, crunchy texture.
Bean sprouts: Adds a crunchy texture and freshness when added to the soup just before serving.
Fish sauce: This is a quintessential ingredient in Vietnamese cooking, lending a deep umami flavor to the broth.
Fresh herbs: Vietnamese soups are often topped with fresh herbs like cilantro, Thai basil, and mint, all of which provide aromatic freshness.
Chili peppers: To bring a kick of heat, though this is optional depending on your spice tolerance.
Garlic and onion: These serve as the foundational aromatics for the broth.
Lemongrass: This fragrant stalk adds a citrusy depth that lifts the entire dish.
Sugar: A pinch of sugar to round out the flavors and balance the acidity.

Cooking Instructions

Cooking this Vietnamese soup is as simple as gathering the ingredients. Follow these straightforward steps to make your delicious bowl of Canh Chua:

Prepare The Aromatics
- Start by peeling and smashing 3 cloves of garlic and chopping half an onion into thin slices. Slice your lemongrass stalks into 2-3-inch pieces and smash them slightly with the back of your knife to release their aroma.
Make The Broth
- In a large pot, add about 5 cups of water. Throw in the garlic, onion, and lemongrass and bring it to a boil. Let it simmer for about 10 minutes to infuse the water with the flavors of the aromatics.
Add The Tamarind Paste And Fish Sauce
- Stir in 2 tablespoons of tamarind paste and 2-3 tablespoons of fish sauce. Adjust these amounts based on your taste preferences. If you like it more sour, add more tamarind; if you prefer it saltier, add more fish sauce.
Incorporate The Vegetables
- Toss in the tomatoes, pineapple, and okra into the pot. Let everything cook together for about 5-7 minutes until the vegetables begin to soften.
Add The Fish (or Your Protein)
- Gently add your fish fillets or other protein to the pot, ensuring they are submerged in the broth. Let it simmer for another 5-10 minutes, or until the fish is fully cooked through.
Season To Taste
- Taste the broth and adjust seasoning as needed. You might want to add a pinch of sugar to balance the acidity or a dash more fish sauce for extra saltiness. If you like your soup spicy, now’s the time to add chili peppers.
Finish With Fresh Herbs And Serve
- Just before serving, stir in fresh herbs like cilantro, Thai basil, and mint. The herbs should be added at the end so they stay fragrant and fresh.
- Serve the soup hot with a side of steamed rice or some crispy baguette for dipping.

Ingredient Insights

Let’s dive deeper into the ingredients that make this soup so flavorful:

Tamarind Paste: Tamarind is a tropical fruit that grows in a pod and has a naturally tart and sour flavor. The paste is extracted from the pulp, and its acidity gives this soup a unique sharpness. If you can’t find tamarind paste, you can substitute with lime juice, though it won’t offer the same depth of flavor.
Fish Sauce: Often called the “soul of Vietnamese cuisine”, fish sauce is made from fermented fish and salt, offering a deeply savory, umami flavor. It can be potent, so always taste your dish as you go, adding it gradually.
Pineapple: The use of pineapple adds an unexpected but delightful sweetness that complements the sourness of the tamarind, creating a harmonious balance in the soup.
Lemongrass: Lemongrass has a citrusy, floral fragrance that infuses the broth with brightness and complexity. If you can’t find fresh lemongrass, lemongrass paste can be used, though fresh is always preferable for its aroma.

Expert Tips

Use fresh herbs generously: The fresh herbs added at the end of cooking really elevate the soup, so don’t skimp on them! If you can, try to get some Thai basil and mint as they bring a distinct flavor to the dish that’s hard to replicate.
Balance the flavors: The hallmark of a great Vietnamese soup is balance. Taste your broth frequently and adjust the sweetness, saltiness, and sourness until it feels just right. The tamarind will give you sourness, the fish sauce gives saltiness, and the sugar rounds it all out.
Don’t overcook the fish: Fish cooks quickly, and overcooking it will make it tough and dry. Add it toward the end of the cooking process to keep it tender and moist.
Customize your spice level: If you’re not a fan of spicy food, you can skip the chili peppers entirely. But if you love a good kick, feel free to throw in more or add a splash of sriracha when serving.

Recipe Variations

While this is a classic version of the soup, there are many ways to adapt it:

Vegetarian Version: Replace the fish with tofu or tempeh, and make sure to use vegetable broth for the base. This still captures the essence of the soup, with all the delicious vegetables and herbs.
Seafood Lovers: Use shrimp or a mix of seafood like squid and mussels instead of fish for a different twist. The natural brininess of seafood adds a whole new layer of depth to the soup.
Spicy Tamarind Soup: If you want to crank up the heat, include more Thai bird’s eye chilies or add a splash of chili oil. For a truly fiery experience, mix in some fresh chili paste or sambal oelek.
Coconut Milk Variation: For a richer, creamier soup, add a can of coconut milk to the broth. This gives the soup a slightly different flavor and texture, blending the sourness with a bit of sweetness and creaminess.

Final Words

Vietnamese soups are all about balance-sour, sweet, salty, and umami-and this recipe offers a perfect example of how ingredients work together to create a harmonious dish. Whether you’re making it for the first time or are a regular fan of Vietnamese cuisine, this simple yet flavorful soup will leave you satisfied and craving more.

Easy Vietnamese Soup Recipe