Vietnamese Sweet and Sour Soup (Printable version)

Vibrant Vietnamese soup with fish, pineapple, and fresh herbs in a tangy, aromatic broth.

# 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 - 1 small 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

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onions, sautéing until fragrant and translucent, approximately 2-3 minutes.
02 - Add bruised lemongrass pieces 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 the sweet-sour base.
04 - Incorporate pineapple pieces, celery slices, and okra into the simmering broth. Cook for 5 minutes until vegetables begin to soften but retain some crunch.
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 for a clearer broth.
06 - Season the soup with fish sauce, salt, and black pepper. Taste and adjust tamarind or sugar as needed to achieve the signature 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 to preserve herb freshness.
08 - Ladle hot soup into serving bowls. Garnish with additional fresh herbs and serve immediately with steamed jasmine rice.

# Expert Advice:

01 -
  • The interplay of sweet pineapple and tangy tamarind creates layers of flavor that wake up your whole palate
  • It comes together in under an hour but tastes like something that simmered all day
  • The soup adjusts beautifully to your taste, so you can make it as sour or sweet as you love
02 -
  • Don't overcook the fish. It turns rubbery and sad, and nobody wants that in their beautiful soup
  • Add the delicate herbs at the very end. They lose their magic if they cook too long in the hot broth
  • The soup tastes better after sitting for 15 minutes, giving all the flavors time to get to know each other
03 -
  • Prep all your ingredients before you start cooking. This soup moves quickly once you add the seafood
  • Use homemade fish stock if you have time. It elevates the soup from delicious to unforgettable

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