Southern Vietnamese Sour Fish Soup with Tamarind

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A signature soup of southern Vietnam, this bright and tangy broth balances tamarind sourness with sweet pineapple, ripe tomatoes, okra, and tender fish. Finished with rice paddy herb and Vietnamese coriander, it is traditionally served family-style with a plate of steamed jasmine rice and a side of fish sauce-chili dip.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 24 gCarbs
• 4 gFiber
• 14 gSugar
• 30 gProtein
• 780 mgSodium
• 760 mgPotassium
• 110 mgCalcium
• 2.8 mgIron
• 38 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the fish

• 1 lb catfish or snakehead fillets, cut into 1-inch pieces
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fish sauce

For the tamarind broth

• 2 tbsp vegetable oil
• 3 cloves garlic, finely minced
• 2 shallots, thinly sliced
• 3 tbsp tamarind paste (or 1/2 cup fresh sour tamarind pulp steeped in 1/2 cup hot water, then strained)
• 6 cups water or mild fish stock
• 1 tbsp palm sugar or granulated sugar

Vegetables

• 1 cup fresh pineapple chunks, about 1/2-inch
• 2 medium ripe tomatoes, each cut into 6 wedges
• 10 okra pods, trimmed and sliced diagonally into 1/2-inch pieces
• 2 cups fresh bean sprouts, rinsed and drained

Finishing herbs and garnish

• 1/3 cup rice paddy herb (ngò om), roughly chopped
• 1/3 cup Vietnamese coriander (rau răm), roughly chopped
• 2 Thai bird's eye chilies, thinly sliced (optional)
• 1 lime, cut into wedges

Directions

1. Season the fish pieces with salt, pepper, and 1 tbsp fish sauce; set aside while you prepare the broth. Patting the fish dry first helps it stay firm in the hot broth.
2. Heat the oil in a 4-quart pot over medium heat. Add the shallots and cook for 2 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
3. Pour in the tamarind paste (or strained tamarind water) and 6 cups of water or stock. Stir in the palm sugar and bring to a gentle boil; simmer uncovered for 8 minutes so the sourness mellows and the broth deepens.
4. Add the pineapple and tomatoes and simmer for 3 minutes, then drop in the okra and cook 2 minutes more. The vegetables should be just tender, not mushy.
5. Lower the heat so the broth is barely simmering, then slide in the seasoned fish pieces in a single layer. Poach gently for 3 to 4 minutes, until the fish flakes easily and turns opaque.
6. Taste the broth and adjust with more fish sauce for saltiness, a pinch of sugar for balance, or a splash of tamarind if you want it sharper. Stir in the bean sprouts and remove the pot from the heat immediately so they stay crisp.
7. Scatter the rice paddy herb and Vietnamese coriander over the top, add the sliced chilies if using, and cover for 30 seconds to wilt the herbs.
8. Ladle the soup into deep bowls, making sure each serving gets fish, pineapple, tomatoes, okra, and sprouts. Serve hot with lime wedges on the side and steamed jasmine rice.

Cook’s Notes

• Snakehead fish (cá lóc) is the most traditional choice; catfish is a widely available substitute that holds up well to poaching.
• Always add the fish at the end and keep the heat low so the flesh stays tender and does not fall apart.
• If fresh rice paddy herb is hard to find, substitute with a mix of cilantro and a few mint leaves for a similar grassy note.
• Balance the four flavors of Vietnamese cooking by tasting before serving: tamarind for sour, sugar for sweet, fish sauce for salty, and chilies for heat.
• Leftover broth (without the fish) keeps in the fridge for 2 days; reheat and add freshly poached fish just before serving.

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