Vietnamese Sweet and Sour Soup (Printable view)
Vibrant Vietnamese soup with fish, pineapple, and fresh herbs in a tangy-savory 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, peeled and 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
# Steps:
01 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onions, sauté until fragrant and translucent.
02 - Add bruised lemongrass and tomato wedges. Cook for 2–3 minutes until tomatoes begin to soften and release juices.
03 - Pour in water or fish stock. Bring to a gentle boil, ensuring all aromatics are fully submerged.
04 - Stir in tamarind paste and sugar. Simmer for 3 minutes to dissolve completely. Add pineapple, celery, and okra. Cook for 5 minutes until vegetables are tender-crisp.
05 - Gently add fish chunks and shrimp. 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 and sugar as needed to achieve the characteristic sweet-sour balance.
07 - Add bean sprouts, chopped cilantro, Thai basil, spring onions, and 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.
# Expert Advice:
01 -
- The interplay of tangy tamarind and sweet pineapple creates layers of flavor that wake up your palate
- Its one of those rare soups that feels refreshing yet comforting, perfect for any season
02 -
- Do not boil the seafood aggressively or it will turn tough and rubbery
- The soup should be distinctly sour, more than you initially think it should be
- Herbs lose their vibrance quickly, so add them right before serving
03 -
- Toast your garlic and onion slices in the oil rather than raw sautéing for a deeper flavor base
- If using fresh tamarind, soak the pulp in warm water and squeeze out the liquid instead of using paste