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Vietnamese Sweet and Sour Soup featured image

Vietnamese Sweet and Sour Soup (Canh Chua Chay)


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  • Author: Veggie Anh
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Craving something cozy and refreshing? This Vietnamese Sweet and Sour Soup (Canh Chua) is a plant-based bowl of magic — tangy tamarind, juicy pineapple, crisp veggies, and golden tofu come together for a flavor bomb you won’t forget. Light, vibrant, and oh-so-satisfying.


Ingredients

Scale
  • 3 ripe tomatoes, cut into wedges
  • 1/2 a pineapple (about 200g), sliced into bite-sized chunks
  • 1 tbsp cooking oil
  • 25g dried shiitake mushrooms, soaked in warm water until soft
  • 2 dried tamarind pods (or 1 tbsp tamarind paste)
  • 1 tbsp mushroom seasoning (or to taste)
  • 5-6 cups water, depending on how brothy you like it
  • 100g elephant ear stem (bạc hà), peeled and sliced diagonally (about 1 stalk)
  • 100g okra (about 5-6 pods), halved or sliced into 2cm rounds
  • 2 tbsp soy sauce or vegan fish sauce
  • 1 tbsp sugar or rock sugar for balance
  • 100g bean sprouts
  • A handful of sawtooth herb (ngò gai) or 2 tbsp chopped cilantro
  • 200g fried tofu, cut into bite-sized cubes

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.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish, Soup
  • Method: stovetop
  • Cuisine: Vietnamese