Vietnamese Sweet and Sour Soup

Craving something cozy and refreshing? This Vietnamese Sweet and Sour Soup (Canh Chua) is a plant-based bowl of magic. Perfect when you need a comforting hug in a bowl!

There’s something about Canh Chua that feels like a love letter to childhood. This Vietnamese Sweet and Sour Soup is light, tangy, fragrant—and filled with nostalgic warmth. Growing up, it was the star of cozy family meals, especially during the rainy season. And now? I’ve given it a gentle vegan twist, so it’s just as comforting and even more nourishing.

Let’s dive into this soul-soothing soup that brings the tropics to your table in under 30 minutes!

Jump to:

• 🍲What is Canh Chua?
• 🥣 Why You’ll Love It
• 🛒 Ingredients You’ll Need:
• Instructions
• Substitutions
• 📖 Recipe
• More Soup & Stews
• 💬 Reviews

🍲What is Canh Chua?

Canh Chua is a beloved Vietnamese soup known for its signature sweet, sour, and savory flavor profile. Traditionally made with tamarind, pineapple, tomatoes, and fish, this version swaps in umami-rich mushrooms and plant-based ingredients—no flavor left behind.

It’s light enough for summer, cozy enough for rainy days, and always best served with a side of jasmine rice and a lot of love.

For more soups and stews, check out Vegan Hot and Sour Soup and Vietnamese Pumpkin Soup.

🥣 Why You’ll Love It

• Vegan & wholesome: no animal products, just pure flavor
• Light yet satisfying: perfect for hot days or when you want something gentle
• Fast & easy: ready in about 30 minutes
• Full of nostalgia: a plant-based tribute to Vietnamese comfort food

🛒 Ingredients You’ll Need:

• Tomatoes: Introduce a natural sweetness and subtle acidity, forming the base of the broth's flavor and contributing a vibrant red hue.​

• Pineapple: Adds a tropical sweetness and tang, enhancing the soup's sweet-sour balance and providing juicy texture.​

• Dried Shiitake Mushrooms: Offer a deep umami flavor and meaty texture, serving as a savory backbone in this vegan version.​

• Tamarind: Provides the signature sourness of Canh Chua, delivering a tangy depth that defines the soup's character.​

• Mushroom Seasoning: Enhances umami notes, compensating for the absence of fish sauce, and adds complexity to the broth.​

• Elephant Ear Stem (Bạc Hà): Contributes a unique spongy texture that absorbs the broth, offering a burst of flavor with each bite.​deelycious.

• Okra: Adds a tender, slightly mucilaginous texture, enriching the soup's mouthfeel and providing visual appeal.​

• Soy Sauce or Vegan Fish Sauce: Imparts saltiness and depth, balancing the sweet and sour elements with savory notes.​

• Sugar or Rock Sugar: Balances the tamarind's sourness, rounding out the flavor profile with a gentle sweetness.​

• Bean Sprouts: Introduce a fresh, crunchy texture, contrasting with the softness of other vegetables.​

• Sawtooth Herb (Ngò Gai) or Cilantro: Adds a citrusy, herbal aroma, elevating the soup's freshness and complexity.​

• Fried Tofu: Provides protein and a satisfying chew, absorbing the flavorful broth while adding richness.​

Instructions

1. Prepare the tamarind base:
   • If using dried tamarind, soak in warm water for 10–15 minutes, then mash and strain to extract the sour tamarind juice.
   • If using tamarind paste, mix it directly with water.
2. Sauté the aromatics:
   • In a pot, heat 1 tablespoon of cooking oil over medium heat.
   • Add the tomato wedges and pineapple chunks, stirring for 1–2 minutes until slightly softened.
3. Build the broth:
   • Pour in 5–6 cups of water and bring to a boil.
   • Add the soaked shiitake mushrooms, mushroom seasoning, and tamarind juice.
   • Let it simmer for 7–10 minutes to develop the flavors.
4. Add vegetables:
   • Introduce the elephant ear stem and okra to the pot.
   • Simmer for an additional 2–3 minutes until just tender.
5. Incorporate remaining ingredients:
   • Add the bean sprouts, sawtooth herb (or cilantro), and fried tofu cubes.
   • Simmer for a few more minutes to heat through.
6. Season to taste:
   • Stir in the soy sauce or vegan fish sauce, and sugar or rock sugar.
   • Adjust the seasoning as needed to achieve a harmonious balance of sweet, sour, salty, and savory flavors.
7. Serve:
   • Ladle the soup into bowls.
   • Serve hot, accompanied by a side of jasmine rice.

Substitutions

🥬 Elephant Ear Stem (Bạc Hà)

• Substitute: Celery offers a similar crunch and absorbs flavors well.​

🍍 Pineapple

• Substitute: Canned pineapple chunks provide the necessary sweetness and tang; just drain the syrup before use.​

🍄 Dried Shiitake Mushrooms

• Substitute: Fresh shiitake or cremini mushrooms replicates the umami depth and meaty texture.​

🌿 Sawtooth Herb (Ngò Gai)

• Substitute: Cilantro offers a fresh, citrusy flavor that complements the soup.​

🐟 Vegan Fish Sauce

• Substitute: Soy sauce provides a salty, umami-rich flavor.​

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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📖 Recipe

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