Canh Chua Tôm: Vietnamese Sour Soup with Prawns

The ingredients used in Canh Chua Tôm are deeply rooted in Vietnamese cuisine and reflect the country’s history and geography. The use of tamarind, for example, is a nod to Vietnam’s long history of trading with other Southeast Asian countries. Tamarind was introduced to Vietnam by Indian traders during the Champa Kingdom, which lasted from the 7th to the 19th century.

Similarly, the use of herbs such as rau ram (Vietnamese coriander) and ngò om (rice paddy herb) in Canh Chua Tôm is a reflection of Vietnam’s agricultural heritage. These herbs are commonly found in the Mekong Delta region, where they grow abundantly in the fertile soil along the river.

Canh Chua Tôm is also a dish that reflects the Vietnamese philosophy of balance and harmony in food. The sweet and sour flavors of the soup are carefully balanced to create a harmonious and satisfying taste. This philosophy is deeply ingrained in Vietnamese culture and is evident in the country’s other culinary traditions, such as the use of yin and yang principles in traditional Chinese medicine.

Today, Canh Chua Tôm is a beloved dish in Vietnam and is enjoyed by people of all ages and backgrounds. It’s a dish that has evolved over time, with different regions and families adding their own unique twist to the recipe. Whether it’s served as a comforting family meal or a special dish for a celebration, Canh Chua Tôm is a symbol of Vietnamese hospitality and culinary creativity.

Step by Step Guide to Making Canh Chua Tôm: Vietnamese Sour Soup with Prawns

Step 1: Prepare Garlic Oil

Heat peanut oil in a small frying pan over medium heat.

Add minced garlic and fry gently until garlic turns golden (2–3 minutes).

Carefully transfer garlic-infused oil into a small heatproof bowl. Set aside to cool.

Step 2: Prepare the Soup Base

In a large saucepan, bring water to a simmer over medium-high heat.

Add tamarind paste and sugar. Stir gently until fully dissolved.

Add fish sauce, taste, and adjust seasoning if needed.

Step 3: Cook the Vegetables and Prawns

Once broth comes to a boil, add pineapple and okra. Cook for about 1–2 minutes.

Add prawns, gently stir, and cook until prawns turn pink (about 2 minutes).

Immediately remove from heat.

Step 4: Final Ingredients

Stir in sliced elephant ear stems (or substitute greens) and tomato wedges, letting residual heat lightly cook them.

Step 5: Serving

Place fresh bean sprouts at the bottom of serving bowls.

Ladle hot soup gently over the bean sprouts.

Top each bowl generously with chopped rice paddy herb (or cumin-lemon substitute) and cilantro.

Drizzle a tablespoon of garlic oil over each serving.

Serve hot alongside steamed jasmine rice, and additional fish sauce with chopped chili if desired.

FAQ – Canh Chua Tôm

What can I use if I can’t find tamarind paste?
Use lime juice or vinegar mixed with a small pinch of sugar as a substitute.

Can this soup be made vegetarian?
Absolutely—use tofu or mushrooms in place of prawns and vegetable broth instead of water and fish sauce.

How long does this soup keep in the fridge?
Store in an airtight container for up to 2 days. Reheat gently on the stovetop.

Can I freeze Vietnamese sour soup?
Freezing is not recommended due to texture changes in vegetables and prawns.

What else can I serve with Canh Chua Tôm?
This soup is traditionally served with jasmine rice and a side of savory Vietnamese dishes.

Canh Chua Tôm – Vietnamese Sour Soup with Prawns

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5 from 5 reviews

• Author: Amy Ta
• Total Time: 30 minutes
• Yield: Serves 4

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Description

A dish that originated in the Mekong Delta region of southern Vietnam, celebrating its abundance of fresh seafood and fruits.

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Ingredients

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1/2 cup (4 fl oz / 120 ml) peanut oil

4 cloves garlic, minced

6 cups (1.5 quarts / 1.4 liters) water

1 tablespoon tamarind paste

1/4 cup sugar

4 tablespoons fish sauce

1 cup fresh pineapple, cut into small segments

4 fresh okra, sliced diagonally

10 ounces (280 grams) fresh tiger prawns, peeled and deveined

2 elephant ear stems, finely sliced diagonally (substitute water spinach or watercress if unavailable)

1 large tomato, cut into wedges

1 cup fresh bean sprouts

1/4 cup finely chopped rice paddy herb (substitute: 1/2 tsp cumin powder and juice from 1/4 lemon)

1/2 cup fresh cilantro, finely chopped

Optional: fresh chopped chili, to serve

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Instructions

Step 1: Prepare Garlic Oil

• Heat peanut oil in a small frying pan over medium heat.

• Add minced garlic and fry gently until garlic turns golden (2–3 minutes).

• Carefully transfer garlic-infused oil into a small heatproof bowl. Set aside to cool.

Step 2: Prepare the Soup Base

• In a large saucepan, bring water to a simmer over medium-high heat.

• Add tamarind paste and sugar. Stir gently until fully dissolved.

• Add fish sauce, taste, and adjust seasoning if needed.

Step 3: Cook the Vegetables and Prawns

• Once broth comes to a boil, add pineapple and okra. Cook for about 1–2 minutes.

• Add prawns, gently stir, and cook until prawns turn pink (about 2 minutes).

• Immediately remove from heat.

Step 4: Final Ingredients

• Stir in sliced elephant ear stems (or substitute greens) and tomato wedges, letting residual heat lightly cook them.

Step 5: Serving

• Place fresh bean sprouts at the bottom of serving bowls.

• Ladle hot soup gently over the bean sprouts.

• Top each bowl generously with chopped rice paddy herb (or cumin-lemon substitute) and cilantro.

• Drizzle a tablespoon of garlic oil over each serving.

• Serve hot alongside steamed jasmine rice, and additional fish sauce with chopped chili if desired.

Notes

If tiger prawns are unavailable, substitute with large shrimp.

You can also replace the prawns with any fatty fish (catfish, silver perch or salmon)

Adjust the tamarind and sugar to suit your preferred balance of sweet and sour.

Elephant ear stems are traditional but can be substituted easily with water spinach or watercress

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Soup
• Method: Simmering
• Cuisine: Vietnamese

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 250
• Sugar: 12g
• Sodium: 950mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 75mg

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