Vietnamese Sour Fish Soup with Pineapple and Fresh Herbs

Be the first to rate

(No Ratings Yet)

Loading...

This bright and tangy fish soup from Vietnam's Mekong Delta balances tamarind sourness with sweet pineapple, ripe tomatoes, and crisp okra, all finished with a generous handful of fresh herbs. It is traditionally eaten with steamed jasmine rice as a complete everyday meal.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 2 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 12 gSugar
• 28 gProtein
• 720 mgSodium
• 890 mgPotassium
• 110 mgCalcium
• 2 mgIron
• 35 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the fish and broth

• 1.5 lb catfish or snakehead fish fillets, cut into 1.5-inch chunks
• 8 cups water or homemade fish stock
• 2 tbsp tamarind paste (or 1 oz tamarind pulp soaked in 1/2 cup warm water)
• 2 tbsp fish sauce
• 1 tbsp palm sugar or granulated sugar
• 1 tsp kosher salt

For the vegetables and fruit

• 1 cup fresh pineapple chunks (about 1/2-inch pieces)
• 2 medium ripe tomatoes, quartered
• 8 okra pods, trimmed and cut into 2-inch pieces
• 1 cup taro stems (bạc hà), peeled and sliced (optional)
• 1 cup fresh bean sprouts, rinsed and drained

For the herbs and garnish

• 1/2 cup Vietnamese coriander (rau răm), roughly chopped
• 1/4 cup sawtooth herb (ngò gai) or cilantro, roughly chopped
• 1/4 cup fresh Thai basil leaves
• 2 Thai bird's eye chilies, thinly sliced
• 1 lime, cut into wedges

Directions

1. In a large soup pot, bring the water or fish stock to a gentle boil. Whisk in the tamarind paste (or strained tamarind liquid) until fully dissolved.
2. Add the pineapple chunks and quartered tomatoes to the pot and simmer for 5 to 7 minutes, until the tomatoes begin to break down and the pineapple softens slightly.
3. Season the fish chunks lightly with salt and slide them into the simmering broth. Cook gently for 5 to 7 minutes, without stirring too vigorously, until the fish is just opaque and flakes easily.
4. Add the okra and taro stems (if using) and simmer for another 3 to 4 minutes, until the okra is tender but still holds its shape.
5. Stir in the bean sprouts and cook for just 30 to 60 seconds so they stay crisp.
6. Season the broth with fish sauce, sugar, and salt to taste, aiming for a clear balance of sour, savory, and lightly sweet.
7. Remove the pot from the heat and scatter the Vietnamese coriander, sawtooth herb, and Thai basil over the soup; the residual heat will wilt them just enough.
8. Ladle the soup into bowls, top with sliced chilies, and serve immediately with steamed jasmine rice and a lime wedge on the side.

Cook’s Notes

• Use firm-fleshed freshwater fish such as catfish or snakehead; they hold together in the tangy broth better than delicate fillets.
• Adjust the tamarind gradually – start with 1 tablespoon and add more if you prefer a more pronounced sourness.
• Avoid a rolling boil once the fish is added, or the chunks may fall apart; keep the liquid at a gentle simmer.
• Always add the fresh herbs off the heat so their bright, aromatic oils do not cook off.
• If taro stems are unavailable, substitute with sliced celery or baby corn for a similar crunchy texture.

You might also like

Asian

Vietnamese Shredded Chicken Salad

Asian

Vietnamese Hanoi Egg Coffee

Asian

Vietnamese Caramelized Pork and Eggs

Asian

Vietnamese Sweet Corn and Coconut Rice Pudding Soup