Vietnamese Sweet and Sour Soup (Printable)

Aromatic Vietnamese soup combining fish, pineapple, and fresh herbs in a tangy tamarind broth.

# What You'll Need:

→ Fish & Seafood

01 - 14 oz white fish fillets (catfish, tilapia, or snapper), 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 - 1 small okra (about 2.5 oz), 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 or rice paddy herb, chopped
14 - 2 spring onions, sliced
15 - 1 handful sawtooth herb

→ Broth & Seasonings

16 - 5 cups water or fish stock
17 - 2 tablespoons fish sauce
18 - 1 tablespoon tamarind paste
19 - 1 tablespoon sugar
20 - 1 tablespoon vegetable oil
21 - Salt and black pepper, to taste

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onions, sauté 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, simmering for 3 minutes to dissolve and incorporate flavors.
04 - Add pineapple pieces, sliced celery, and okra to the simmering broth. Cook for 5 minutes until vegetables begin to soften but maintain texture.
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.
06 - Season with fish sauce, salt, and pepper. Taste and adjust tamarind or sugar as needed to achieve the characteristic sweet and sour balance.
07 - Stir in bean sprouts, chopped cilantro, Thai basil, spring onions, sawtooth herb, and sliced chilies. Simmer for 1-2 minutes until herbs are wilted but vibrant.
08 - Remove from heat and ladle soup into individual serving bowls. Garnish with additional fresh herbs if desired. Serve immediately with steamed jasmine rice.

# Expert Advice:

01 -
  • The interplay of tart tamarind, sweet pineapple, and savory fish creates layers of flavor that dance on your palate
  • It comes together in under 45 minutes but tastes like something that simmered all day
  • The fresh herbs transform at the last minute, making every spoonful vibrant and aromatic
02 -
  • Never boil the seafood vigorously or it will turn tough and rubbery, gentle simmering is key
  • Add delicate herbs and bean sprouts at the very end so they stay bright and fresh
  • The soup tastes even better the next day as flavors meld together in the refrigerator
03 -
  • Prepare all ingredients before starting cooking once the broth is simmering, everything moves quickly
  • Skim off any foam that rises to the surface while cooking seafood for a cleaner tasting soup

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