Vietnamese Sweet and Sour Soup (Print Version)
A tangy Vietnamese soup with fish, pineapple, and fresh herbs offering perfect sweet-sour balance.
# What You'll Need:
→ Fish & Seafood
01 - 14 oz white fish fillets, cut into chunks
02 - 5 oz medium shrimp, peeled and deveined
→ Vegetables & Fruit
03 - 7 oz pineapple, cut into bite-sized pieces
04 - 2 medium tomatoes, cut into wedges
05 - 3.5 oz bean sprouts, rinsed
06 - 2.5 oz okra, sliced
07 - 2 stalks celery, sliced diagonally
08 - 1 small onion, sliced
09 - 2 birds eye chilies, sliced
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, chopped
14 - 2 spring onions, sliced
→ Broth & Seasonings
15 - 5 cups water or fish stock
16 - 2 tablespoons fish sauce
17 - 1 tablespoon tamarind paste
18 - 1 tablespoon sugar
19 - 1 tablespoon vegetable oil
20 - Salt and black pepper to taste
# Step-by-Step Guide:
01 - Heat vegetable oil in a large pot over medium heat. Sauté garlic and onions until fragrant and translucent, approximately 2-3 minutes.
02 - Add bruised lemongrass 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.
04 - Add pineapple chunks, sliced celery, and okra to the simmering broth. Cook for 5 minutes until vegetables begin to soften.
05 - Gently add fish chunks and shrimp to the pot. Simmer 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 - Add bean sprouts, chopped cilantro, Thai basil, spring onions, and sliced chilies. Simmer for 1-2 minutes more, then remove from heat immediately.
08 - Ladle hot soup into serving bowls. Garnish with additional fresh herbs if desired. Serve immediately with steamed jasmine rice.
# Expert Suggestions:
01 -
- That magical moment when sweet pineapple meets tangy tamarind and everything suddenly makes perfect sense
- A bowl that somehow manages to taste like home even if you've never been to Vietnam
02 -
- Overcooking the fish is the number one mistake, it turns rubbery and sad, watch it like a hawk once it hits the broth
- The sour sweet balance is intensely personal, taste constantly after adding tamarind and adjust until it makes your mouth happy
03 -
- Start with half the tamarind paste, you can always add more but you can't take it back once it's too sour
- Serve with plenty of steamed jasmine rice to soak up that incredible broth