Vietnamese Sweet and Sour Soup (Print Version)

Tangy Vietnamese soup with fish, pineapple, and fresh herbs in a balanced sweet-sour tamarind broth.

# What You'll Need:

→ Fish & Seafood

01 - 14 oz white fish fillets (catfish, tilapia, or snapper), cut into chunks
02 - 5 oz medium shrimp, peeled and deveined (optional)

→ Vegetables & Fruit

03 - 7 oz pineapple, peeled and cut into bite-sized pieces
04 - 2 medium tomatoes, cut into wedges
05 - 3.5 oz bean sprouts, rinsed
06 - 1 small okra (about 2.5 oz), sliced (optional)
07 - 2 stalks celery, sliced diagonally
08 - 1 small onion, sliced
09 - 2 birds eye chilies, sliced (optional)
10 - 2 stalks lemongrass, bruised and cut into 2-inch pieces

→ Aromatics & Herbs

11 - 3 cloves garlic, minced
12 - 1 bunch fresh cilantro, chopped
13 - 1 bunch Thai basil or rice paddy herb, chopped
14 - 2 spring onions, sliced
15 - 1 handful sawtooth herb (optional)

→ Broth & Seasonings

16 - 5 cups water or fish stock
17 - 2 tablespoons fish sauce
18 - 1 tablespoon tamarind paste
19 - 1 tablespoon sugar
20 - 1 tablespoon vegetable oil
21 - Salt and black pepper, to taste

# How-To Steps:

01 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onions, sautéing until fragrant and translucent, about 2-3 minutes.
02 - Add bruised lemongrass stalks and tomato wedges to the pot. Cook for 2-3 minutes until tomatoes begin to soften and release their juices.
03 - Pour in water or fish stock and bring to a gentle boil. Stir in tamarind paste and sugar, allowing them to dissolve completely. Simmer for 3 minutes to develop flavor.
04 - Add pineapple pieces, sliced celery, and okra (if using). Cook for 5 minutes until vegetables are tender-crisp but still retain some texture.
05 - Gently place fish chunks and shrimp into the simmering broth. Cook for 5-7 minutes until seafood is just cooked through. Skim off any foam that rises to the surface.
06 - Season with fish sauce, salt, and pepper. Taste and adjust tamarind or sugar as needed to achieve the characteristic sweet-sour balance.
07 - Stir in bean sprouts, chopped cilantro, Thai basil, spring onions, and sliced chilies. Simmer for 1-2 minutes more, then remove from heat immediately to preserve herb freshness.
08 - Ladle hot soup into serving bowls. Garnish with additional fresh herbs and serve immediately with steamed jasmine rice.

# Expert Tips:

01 -
  • The tamarind creates this incredible tang that makes your mouth water before you even take a sip
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The balance of sweet pineapple and savory fish is absolutely addictive
02 -
  • Do not overcook the seafood or it will become tough and rubbery
  • The broth should taste noticeably sour before adding the fish because the seafood will mellow it out
  • Add half the herbs while cooking and save the rest for garnish to keep their color vibrant
03 -
  • Prep all your ingredients before you start cooking because the soup comes together quickly once you add the broth
  • Let the soup rest for five minutes off the heat before serving to let the flavors settle
  • Never refrigerate leftovers with the herbs already mixed in

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